Pepperpot is a Guyanese dish that is the pride and joy of the country. It is made by cooking a combination of beef and pork together with a unique Guyanese ingredient, Cassareep.
Cassareep is a thick brown syrup made by boiling down the juice of grated cassava with sugar and spices, used as a flavouring for the West Indian dish pepper pot.
Blend together the onion, thyme, and garlic until a paste is formed.
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In a large pot, add the meats, the herb paste, and the cassareep. Combine and let sit.
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Add sugar and the remaining seasonings on top of the marinated meat.
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Cook 25 minutes. Then add hot, boiling water, then cover it and allow to cook further. Add salt to taste and enjoy!
Make this dish about 2-3 days before you actually want to eat it. The flavor typically enhances the longer the dish has been around, so the older the better.
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Pepperpot is typically served with bread, especially Guyanese Plait Bread. It’s a type of bread similar to challah, but without egg. (Photo from Alicaspepperpot.com)
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Some Pepperpot recipes call for the garlic, onions etc. Other people say that these ingredients detract from the overall dish. Either method is completely up to you.