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.