Guyanese pepperpot
Guyanese pepperpot, from above
Non vegGuyana

Guyanese pepperpot

Beef slowly stewed in dark, bittersweet cassareep with cinnamon and peppers. Christmas morning in Guyana.

180 minTime
44 gProtein each
hotSpice
Christmas morning2 chapters · 1 min read

Make it your way

Grandma's wayBeef stewed in cassareep with cinnamon and peppers.
The original
400kcalsame
44 gproteinsame
1 gfibresame
180minutessame

Guyanese pepperpot.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef1 kg chuck, plus oxtail if you like
Cassareep½ cup
Onion1, chopped
Garlic6 cloves
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1 to 2 wiri wiri or Scotch bonnet
Whole spices2 cinnamon sticks, 6 cloves
Brown sugar1½ tbsp
Dried thyme1 tsp
Orangepeel strip
Water4 cups
Saltto taste

Method

4 steps
  1. 1Brown beef in batches.
  2. 2Add onion, garlic, spices, thyme, peel and peppers.
  3. 3Add cassareep, sugar and water; simmer 2 1/2 hours.
  4. 4Season and rest overnight.
Serve it like this

Serve in a bowl with thick slices of plait bread or white bread to soak the sauce.

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Make it a meal

What goes with Guyanese pepperpot: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Jeera aloo30 min
On the side Avial35 min
To drink South Indian filter coffee20 min
Something sweet Puran poli90 min
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