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Holidays & Special Occasions

Guyanese Pepperpot

The Quirky Foodster Team

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Ingredients

  • 1.5kg (3.3 lb) beef, oxtail or a mix, cut into chunks
  • 250ml (1 cup) cassareep
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 wiri wiri peppers, whole
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 100g (1/2 cup) brown sugar
  • 1L (4 cups) water, plus more as needed
  • 10g (2 tsp) salt, or to taste

Method

  1. Combine beef, cassareep, cinnamon, cloves, whole peppers, onion, garlic, brown sugar and water in a large pot.
  2. Bring to a boil, then reduce heat to a gentle simmer and cover.
  3. Cook for 3-4 hours, stirring occasionally and adding water as needed to keep the meat just covered, until the meat is fork-tender and the sauce has reduced to a thick, dark, glossy consistency.
  4. Remove whole peppers and cinnamon sticks (or leave in if reheating over several days, as tradition allows), season with salt to taste.
  5. Serve hot, traditionally with plain bread or bakes on Christmas morning.

Introduction: Pepperpot is Guyana's national dish, a rich, dark meat stew slow-cooked with cassareep (a preservative and flavouring made from boiled-down cassava juice) inherited from Guyana's Amerindian peoples.

Cultural Background: Pepperpot is Guyana's national dish, a rich, dark meat stew slow-cooked with cassareep (a preservative and flavouring made from boiled-down cassava juice) inherited from Guyana's Amerindian peoples. Traditionally prepared for Christmas morning, it can be kept going for days by reheating ('the pot that never ends').

Tips: Cassareep is essential and has no true substitute — source it from a Caribbean grocery store; it also acts as a natural preservative allowing the pot to be reheated daily. Bring the pot to a full boil each time before storing or reheating, per tradition, to keep it safe over several days.

Variations: Use a mix of beef, pork and oxtail for a richer, traditional Christmas pot. Some households add pig's feet or cow heel for extra gelatinous richness.

Storage: Because of the preservative properties of cassareep, pepperpot can be kept at room temperature briefly between reheats during Christmas, but for food safety refrigerate in an airtight container for up to 5 days, boiling thoroughly before each use.

Reheating: Bring to a full rolling boil for at least 5 minutes on the stovetop before serving, as tradition and food safety both require.

Nutrition: Approx. 480 kcal, 38g protein, 14g carbohydrate, 30g fat per serving.

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