Guyanese Pepper Pot

Here's a traditional Guyanese Pepper Pot recipe — a rich, slow-cooked meat stew that's deeply flavored with cassareep, aromatic spices, and fiery peppers. This dish is especially beloved during Christmas, but it's great year-round.

Guyanese Pepper Pot Recipe

Ingredients

Meats (about 4–5 lbs total):

• 2 lbs beef (preferably with bone, like shank or brisket)
• 1½ lbs oxtail or cow heel
• 1 lb pork (optional – shoulder or trotters)
• 1 lb lamb or mutton (optional)
• 1 tbsp vinegar or lime juice (to wash the meat)

Base & Flavoring:

• 1 cup cassareep (thick cassava extract)
• 1 large onion, chopped
• 4–6 cloves garlic, minced
• 1 inch piece fresh ginger, grated
• 2–3 wiri wiri peppers or 1 scotch bonnet pepper (whole)
• 1 tsp cinnamon powder (or 1 stick)
• ½ tsp ground clove (or 4–5 whole cloves)
• ½ tsp ground allspice
• 2 tbsp brown sugar
• Salt to taste
• Water (enough to cover meat)

Optional Add-ins:

• Thyme (a few sprigs)
• Orange peel or bay leaf
• 2 tbsp oil (for browning if desired)

Instructions

1. Clean the meat:
   Wash all the meat with vinegar or lime and water. Rinse well and pat dry.
2. (Optional) Brown the meat:
   In a large pot, heat a little oil and brown the meat in batches for extra flavor. This step can be skipped for a more traditional approach.
3. Build the pot:
   Add all the meat to a large heavy-bottom pot or pressure cooker. Add the chopped onions, garlic, ginger, whole pepper(s), and all the spices (cinnamon, clove, allspice, thyme if using).
4. Add cassareep and water:
   Pour in the cassareep and add enough water to cover the meat. Stir in brown sugar and a good pinch of salt.
5. Bring to a boil:
   Cover and bring to a rolling boil. Skim off any foam that rises to the top.
6. Simmer low and slow:
   Reduce heat to a simmer. Cover loosely and cook for 3–4 hours, or until the meat is fork-tender. If using a pressure cooker, cook for about 45–60 minutes.
7. Adjust seasoning:
   Taste and adjust salt or sugar if needed. The flavor should be rich, dark, and slightly bittersweet with a kick of heat.
8. Let it rest:
   Pepper pot tastes even better the next day. Let it cool completely, refrigerate, and reheat before serving. Traditionally, it's stored and reheated over several days (cassareep is a natural preservative).

Serve With:

• Plait bread, homemade Guyanese bread, or rice
• Sliced avocado or fried ripe plantains (optional)

Notes:

• Cassareep is essential for authentic flavor and preservation. Only use pure cassareep (not commercial sauces with additives).
• This dish develops deeper flavor the longer it sits.
• For a spicier pot, pierce the wiri wiri pepper before adding.