A good recipe for Pepperpot. When I cook pepperpot, you don't generally cover with water, but add the cassareep with your meat and let it stew in its own juices - only adding water if necessary. If you've left out the cow foot (or pig's) it's always good to add some nice stewing bones to the pot (beef short-ribs work well for this). The type of seasonings also make a great difference, Guyanese Basil (we call it "Married-Man Pork") and Guyanese Thyme have vastly different flavours to the generally available counterparts. If you can get the authentic Herbs it makes an incredible difference. This is also good to serve with boiled provisions (Yam, Eddoes, Cassava, Plantain).
Authentic Guyanese pepperpot does not contain onions, garlic, thyme or bayleaf. Those ingredients completely change the flavor of the dish. The Amerindians never use them. The meat is seasoned with the salt and cassareep only and sugar is added to taste.
Good recipe but missed the dried orange peel or lemon zest.
Well, no need to refrigerate anything! Nothing was left over! I purchased cassareep online a week ago. The taste is unique on it's own, but cooked with brisket and rest of seasoning, outstanding! I did use the full amount of garlic, and it worked wonderfully for us! The mix of cinnamon, thyme, basil, and red pepper made a perfect mix. I didn't get cow's heels or pigs tail, but used a nice beef brisket. Thanks for pointing us to this recipe, de Roche'.
I liked this recipe, but I did greatly reduce the garlic, because I thought it was too much. I only used just under one head of garlic. I think the fresh basil was a really nice touch, and I left out the pork and pigs tail because I keep kosher.