Guyanese Pepperpot Recipes

GUYANA PEPPER POT

Guyana Pepper Pot image

Pepperpot, the national dish of Guyana, is an Amerindian meat stew which uses cassareep. Cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Do not refrigerate leftovers. This dish develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. In the early days, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years. This recipe has been halved from the original.

Provided by WizzyTheStick

Categories Stew

Time 1h

Yield 1 pot, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 lb stewing beef or 1 lb beef brisket
1 lb pork, trotters (or cow's heels) (optional)
1/2 lb pigs tail (optional)
1/2 cup amerindian seasoning (cassareep)
1 red hot pepper
1 cinnamon stick (1 in x 1 in)
1 ounce sugar
salt
2 stalks basil
1 bunch fine fresh thyme
1 large chopped onion
3 chopped garlic cloves

Steps:

Soak pig tails and scald.
Cook cow heel or trotters in covered pan with water to boil.
Skim.
When half tender add all the other meats hot water to cover.
Add all other ingredients and simmer gently for about one hour until meat is tender.
Adjust flavor with salt and sugar.
Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
*Serving sizes are a guess on my part - will update.

Nutrition Facts : Calories 65.2, Fat 1.7, SaturatedFat 0.7, Cholesterol 24.2, Sodium 31.2, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 8.5

GUYANESE PEPPERPOT

GUYANESE PEPPERPOT image

Categories Soup/Stew Beef Christmas

Number Of Ingredients 13

Ingredients

2 lbs stewing steak (pork or beef) or brisket
2 pig trotters or cow's heels (optional: it will make it gooey)
2 lbs ox tail
1 cup cassareep
2 red hot pepper
1 in x 1 in stick cinnamon
3 heads clove
2 oz. sugar
Salt to taste
2 stalks basil
1 bunch fine thyme
1 large chopped onion
3 cloves chopped garlic

Steps:

Clean the meat thoroughly. Put the heel or trotters in covered pan with water to boil. Skim. When half tender add other meat and hot water to cover. Add all other ingredients and simmer until meat is tender. Adjust flavor with salt and sugar. Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. This is a typical Amerindian dish.

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