Name: Pepperpot
Yield: 6
Cuisine: Guyana
Ingredients: 2 lb beef chuck or pork shoulder, cut in chunks; 1/2 cup cassareep; 1 onion, chopped; 4 cloves garlic; 2 cinnamon sticks; 4 whole cloves; 1 wiri wiri pepper or scotch bonnet; 4 sprigs thyme; 2 tablespoons brown sugar; Salt and 3 cups water

Where it comes from

Pepperpot is Guyana's national dish and builds on Indigenous Amerindian cooking with cassareep. The stew is traditionally kept simmering for days and reheated.

Explore the cuisine of Guyana.

Recipe

Make Pepperpot at home

Serves 6Time 3 hours

Ingredients

2 lb beef chuck or pork shoulder, cut in chunks
1/2 cup cassareep
1 onion, chopped
4 cloves garlic
2 cinnamon sticks
4 whole cloves
1 wiri wiri pepper or scotch bonnet
4 sprigs thyme
2 tablespoons brown sugar
Salt and 3 cups water

How it's made

Place the meat in a heavy pot with the onion, garlic, cinnamon, cloves, pepper and thyme.
Add the cassareep, sugar, salt and water to just cover.
Bring to a boil, then reduce to a low simmer.
Cook covered 2 to 2.5 hours, stirring occasionally, until the meat is very tender.
Uncover the last 15 minutes to thicken the sauce.
Serve with plait bread or rice; it tastes even better the next day.