Guyanese Pepperpot Is The Only Stew You Need This Christmas
In Guyana, pepperpot is a Christmas morning special. The pot is made up of a mixture of meats ranging from beef, pork, goat, oxtail, pigtail or whatever your heart desires. It’s spiced with cinnamon, brown sugar, pepper and cassareep, a thick black liquid made from the juices of cassava that offers a sweet, caramelised flavour. The stew is served alongside homemade bread for sapping up all the gravy.
Because cassareep contains preservative agents, pepperpot can be left out on the stove for days without spoiling (hey, hey! We could all use more room in our fridges!).
GUYANESE PEPPERPOT
Yields: 10 Servings
Total Time: 2 hrs 40 mins
INGREDIENTS
- 2 pounds beef
- 1 pound pork
- 1 pound oxtail
- 1 onion, chopped
- 1 head garlic, minced
- 1 hot pepper, minced
- 2 pimentos, minced
- 1 bunch chives, chopped
- ½ tablespoon grated ginger
- 5 sprigs fresh thyme
- 10 cloves
- 3 cinnamon sticks
- 1 cup brown sugar
- 3 cups cassareep
- Salt and pepper, to taste
- 10 cups water
DIRECTIONS
- In a large mixing bowl, season the meat with onion, garlic, pimentos, pepper, chives, ginger, thyme, cloves, cinnamon sticks, brown sugar and cassareep.
- Empty the seasoned meat into a large pressure cooker. Add the water and cover with the lid, shutting the seals. Boil until the meat is tender, about 10 minutes.
- Adjust the salt and pepper to suit your tastes.
- Serve immediately or leave to cool on the stovetop—pepperpot can be enjoyed for days on end without going bad. Heat it whenever you want a bowl. And remember, the longer it soaks in its own juices, the better.
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