📝 About This Recipe
Guyanese Pepperpot is a magnificent, dark, and deeply aromatic stew that serves as the national dish of Guyana. Inherited from the indigenous Amerindian people, its soul lies in 'cassareep'—a thick, bittersweet syrup made from cassava root that acts as both a preservative and a flavor powerhouse. This slow-cooked masterpiece features tender meats infused with cinnamon, cloves, and fiery wiri wiri peppers, resulting in a rich, umami-laden gravy that is traditionally enjoyed with thick slices of homemade plait bread.
🥗 Ingredients
The Meats
- 3 pounds Beef chuck or stewing beef (cut into 2-inch chunks)
- 1 pound Cow heel (or oxtail) (cleaned and chopped; essential for the gelatinous texture)
- 1 pound Pig tail or salt beef (optional; adds depth and saltiness)
The Aromatics and Spices
- 1/2 to 3/4 cup Cassareep (must be authentic Guyanese cassareep)
- 2 pieces Cinnamon sticks (3-inch sticks)
- 8-10 pieces Whole cloves
- 1/4 cup Brown sugar (adjust to balance the bitterness of cassareep)
- 4-6 pieces Wiri Wiri peppers (kept whole to avoid excessive heat; can substitute with Scotch Bonnet)
- 6 cloves Garlic (crushed)
- 4-5 sprigs Fresh thyme (fine-leaf thyme preferred)
- 1 strip Orange peel (2-inch dried or fresh strip)
- to taste Salt (be cautious if using salt beef/pig tail)
Liquids
- 8-10 cups Boiling water (enough to fully submerge the meat)
👨🍳 Instructions
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1
Prepare the tougher meats first. Thoroughly wash the cow heel and salt beef/pig tail with lime juice or vinegar and water. If using salt beef or pig tail, boil them separately in a pot for 20 minutes to remove excess salt, then drain.
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2
In a large, heavy-bottomed stockpot or Dutch oven, add the beef chuck, cow heel, and prepared salt meats.
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3
Add the crushed garlic, cinnamon sticks, cloves, and thyme sprigs to the pot, tossing them with the meat to distribute the aromatics.
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4
Pour in the cassareep. This is the most important step; the meat should be well-coated in the dark syrup, which gives Pepperpot its signature mahogany color.
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5
Add the brown sugar and the strip of orange peel. The orange peel adds a subtle citrus note that cuts through the richness of the beef.
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6
Pour in enough boiling water to cover the meat by at least 2 inches. Using boiling water helps maintain the temperature and speeds up the cooking process.
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7
Gently place the whole Wiri Wiri peppers on top. Do not cut or burst them unless you want extreme heat; the goal is to infuse the flavor and aroma of the pepper.
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8
Bring the pot to a rolling boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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9
Simmer for 3 to 4 hours. Check the pot occasionally to ensure the liquid hasn't evaporated too much; the meat should always be submerged. Add more boiling water if necessary.
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10
The dish is ready when the cow heel is soft and gelatinous, and the beef is 'fork-tender' (falling apart with little pressure).
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11
Taste the gravy. If it is too bitter, add a tablespoon more of sugar. If it needs salt, add it now (the cassareep and salt meats often provide enough salt on their own).
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12
Remove the cinnamon sticks and orange peel before serving. For the best flavor, let the Pepperpot sit overnight; the flavors deepen significantly the next day.
💡 Chef's Tips
Never use a spoon that has been in your mouth to stir the pot, as this can cause the Pepperpot to spoil quickly. Authentic cassareep is essential; do not substitute with molasses or soy sauce as the flavor profile is completely different. If you are in a rush, a pressure cooker can reduce the time to 1 hour, but slow-simmering yields a superior, thicker gravy. Pepperpot is a 'perpetual stew'—it does not need refrigeration if boiled to a peak every morning and evening, though most modern cooks prefer to refrigerate after the first day. Keep the peppers whole; if one bursts, the stew may become too spicy for many guests to enjoy.
🍽️ Serving Suggestions
Serve hot in deep bowls with thick slices of Guyanese Plait Bread for dipping. Pair with a cold glass of Mauby or Sorrel drink to balance the warm spices. Traditionally served as a Christmas morning breakfast, but makes a hearty dinner any time of year. Accompany with a side of steamed cassava or sweet potatoes for an extra starchy element.