Allison Johnston | 15 July, 2015

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 ( or habanero) 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.

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