2025 Day 6

In the northeastern sector of South America rests the small country of Guyana. This is where the relatively rare Guyana Pepper (also known as the Wiri Wiri pepper) comes from.

The Wiri Wiri pepper is known for its tomato-like appearance and delicious, tangy flavor. It is an essential ingredient when it comes to Guyanese cooking and makes for some extremely appetizing dishes.

The reason behind the versatility of the Wiri Wiri pepper is its wonderful taste. Not only does this pepper provide a hearty hit of heat, but it is also just as fruity, flavourful, and tangy. You could describe its flavour profile as something close to a Habanero pepper, or maybe even a tomato if you focus on the tanginess.

The sweet and spicy taste is what makes it such a good pepper to pair or fuse with Asian cuisine. You can use it to make some tangy sauces and sides.

Pepperpot

Guyanese Pepperpot is  traditionally eaten at Christmas and special events. It is a slow cooked meat stew with spices and hot chilies. You will find versions of this dish all over the Caribbean. It is served with a dense homemade bread to sop up all that amazing gravy.

(serves 8 - 10)

4 lbs of stewing beef & goat, cubed

1 cup of cassareep*

2 cinnamon sticks

2 inch piece of orange peel

4 garlic cloves, peeled and halved

4 wiri wiri peppers whole

1/2 cup brown sugar

1.5 tsp kosher salt

6 whole cloves

2 small onions, peeled and halved

1 tbsp of cooking vegetable oil

10 - 12 cups of water

*CASSAREEPA is a flavouring syrup made from the juice of the bitter cassava. If you can't find it, then replace it with 1 cup red wine vinegar, 4 Tbsp of molasses and 4 Tbsp of lime juice.

Heat the oil in a large stewing pot and brown the meat. Add everything and stir until well blended. Add water and bring to a boil. ( Make sure the water covers all the ingredients). Skim off any oily fat and scum that rises  to the surface. Reduce to a gentle simmer, cover and let it cook for 3 hours. Keep skimming as needed. Serve with bread.