Pepperpot (Guyanese Cassareep Meat Stew)
In short: A dark, glossy stew of beef and pork simmered slowly with cassareep, cinnamon, cloves and hot pepper, and even better the next day. It takes about 3 h 10 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 2 h 45 min
- Resting
- 8 h
- Total
- 3 h 10 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 430 kcal
Pepperpot is Guyana's national dish and the centerpiece of Christmas morning. Beef and pork simmer for hours with cassareep, a bittersweet syrup made from cassava, plus cinnamon, cloves, orange peel and a whole hot pepper, until the sauce is nearly black and clings to the meat. Families make a big pot ahead and reheat it over several days, and the flavor deepens each time. Serve it with plait bread or plain rice.
Instructions
- Toss the beef and pork with 1 teaspoon of the salt and half of the garlic in a large bowl. Cover and leave for 30 minutes at room temperature.
- Put the meat, onion, remaining garlic, thyme, cinnamon, cloves and orange peel in a large heavy pot. Add just enough water to cover, about 1 L (4 cups), bring to a boil and skim off the foam.
- Stir in the cassareep and sugar and add the whole pepper without breaking it. Lower the heat to a gentle simmer, partly cover and cook for 1 1/2 hours, stirring now and then.
- Add the remaining teaspoon of salt and simmer uncovered for 45 to 60 minutes more, until the meat is fork-tender and the sauce is dark, glossy and thick enough to coat a spoon.
- Remove the pepper, cinnamon, cloves, thyme stems and orange peel. Cool, then refrigerate overnight so the flavors deepen.
- To serve, reheat in a pot over medium heat, stirring, for about 15 minutes, until it reaches a full simmer and is steaming hot throughout. Serve with plait bread or white rice.
Tips
- Cassareep is essential and has no true substitute, so look for it in Caribbean shops. Its saltiness varies, so season at the end and keep the pepper whole for gentle warmth rather than a burn.
- Cool leftovers quickly and keep them in the fridge for up to 4 days or in the freezer for 3 months. Always bring pepperpot to a full simmer before serving, with a splash of water if the sauce is too thick.
Questions and answers
What is cassareep?
Cassareep is a thick, dark, bittersweet syrup made by boiling down the juice of bitter cassava with spices. It gives pepperpot its color and its distinctive flavor.
Why is pepperpot better the next day?
The meat keeps absorbing the cassareep and spices as it rests, so the sauce thickens and the flavor deepens. Many cooks make it a day or two before serving.
What is pepperpot served with?
Plait bread, a soft braided loaf, is traditional on Christmas morning. Plain white rice, boiled cassava or roti also go well with it.
How long does it take to make Pepperpot (Guyanese Cassareep Meat Stew)?
About 3 h 10 min in total: 25 min of preparation and 2 h 45 min of cooking.
How many calories are in Pepperpot (Guyanese Cassareep Meat Stew)?
About 430 kcal per serving, with 37 g of protein, 10 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 10 g |
| Fat | 27 g |
| Fiber | 1 g |
| Sugar | 8 g |
| Sodium | 720 mg |
Estimated values, calculated from the ingredients.
