Pepperpot
Guyanese national dish — a rich, dark stew of mixed meats with cassareep (preserved cassava juice), cinnamon and wiri wiri peppers.
Total time
255 min
Prep
15 min
Cook
240 min
Difficulty
easy
Cuisine
Caribbean
Ingredients
1kgmixed meats: oxtail, pork and beef shin
200mlcassareep
2 tspcinnamon
2 tspbrown sugar
3wiri wiri peppers or scotch bonnets
4 clovesgarlic
2bay leaves
saltto taste
Instructions
1
Combine all meats and ingredients in a heavy pot. Cover with water.
2
Bring to boil, skim well.
3
Simmer very low 3–4 hours until meat is falling-tender and broth is thick and deeply dark.
4
Taste — it should be sweet, dark and slightly bitter. Adjust seasoning.
5
Serve with fresh bread. This dish improves for days and can be reheated indefinitely.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
47
Protein
1g
Fat
0.9g
Carbs
11.5g
Fiber
3.3g
Sodium
4mg
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