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Pepperpot
Guyanese national dish — a rich, dark stew of mixed meats with cassareep (preserved cassava juice), cinnamon and wiri wiri peppers.
Ingredients
Instructions
Combine all meats and ingredients in a heavy pot. Cover with water.
Bring to boil, skim well.
Simmer very low 3–4 hours until meat is falling-tender and broth is thick and deeply dark.
Taste — it should be sweet, dark and slightly bitter. Adjust seasoning.
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.
