Traditional Guyanese Pepperpot Recipe
This Guyanese Pepperpot recipe is the country’s top traditional dish and is regarded as the national dish. Pepperpot is a flavorful meat stew that features Cassareep, a thick, dark sauce made from cassava root, which imparts its distinctive, aromatic taste.
Ingredients
- Meat beef and goat - 4 lbs
- Pig trotters (optional) - 1 lb
- Cassareep - 1 cup
- Cinnamon - 2 sticks
- Basil - 2 Stalks
- Orange peel - 2 pieces
- Garlic - 4 cloves
- Chili pepper - 1
- Brown sugar - 1/2 cup
- Salt - 1 1/2 tsp
- Water - 10 cups
- Thyme - 4 sprigs
- Small white onions - 2
- Vegetable oil
- Thick white bread - for serving
Instructions
- Wash and drain the meat including the pig trotters.
- In a large cooking pot, heat the vegetable oil and add in the beef and goat meat, and the pig trotters. Cook until browned.
- Chop and add in the garlic, chili pepper and onions. Stir to let them cook.
- Add in the cassareep, cinnamon sticks, orange peel, brown sugar, salt, and thyme.
- Finally, add in the water to cover all the ingredients and stir well. Let it come to a boil.
- Once the pot is boiling you will need to skim any scum from the top of the pot and then reduce the heat to low.
- Cover the pot and leave to cook for 3 hours, checking on it to skim any excess scum.
- After 3 hours, the broth will have reduced to a thicker, rich, aromatic sauce. Stir to check you are happy with the consistency and cook longer if required.
- Serve up 6 portions leaving any leftovers to be reheated in true Guyanese fashion. Cut up some thick white bread and serve on the side.
- Enjoy!
Nutrition
Calories: 488kcalCarbohydrates: 30gProtein: 42gFat: 21gSaturated Fat: 6gCholesterol: 153mgSodium: 830mgFiber: 2gSugar: 23g
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