Guyanese Pepperpot
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The Tale of Guyanese Pepperpot
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Pepperpot, a dark, slow-simmered meat stew, descends from Guyana's indigenous Amerindian peoples, who preserved meat using cassareep, a thick syrup made from boiled cassava juice with natural preservative properties. It became closely tied to Christmas tradition among Guyana's mixed Amerindian, African, and colonial-era population.
Ingredients
Scale:· 8 servings
- 3 lbs beef oxtail and stewing beef, cubed
- 1/2 cup cassareep (cassava syrup)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cinnamon sticks
- 1 tablespoon whole cloves
- 2 wiri wiri peppers (or 1 habanero), left whole
- 1/4 cup brown sugar
- Salt, to taste
- Bread or rice, for serving
Instructions
- 1Combine the beef, onion, garlic, cinnamon, and cloves in a large heavy pot with enough water to cover.
- 2Bring to a boil, then reduce heat and simmer for 1 hour, skimming any foam.
- 3Stir in the cassareep and brown sugar and continue simmering for 1 1/2 to 2 hours, until the meat is very tender and the sauce has thickened and darkened.
- 4Add the whole wiri wiri pepper for heat without breaking it (remove before serving if very spicy).
- 5Season with salt to taste, adding more cassareep for depth if desired.
- 6Serve hot with fresh bread or rice.
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