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Traditionally, on the morning of Christmas Day and Boxing Day, the dish Guyanese Pepperpot is served. It is regarded as the Guyana national dish. It is similar to the Pepperpot dishes from other countries in the Caribbean, including Trinidad and Tobago, Grenada, St. Vincent, and Jamaica. This stew is strongly flavored with cinnamon, cassareep, and Caribbean hot peppers.
Ingredients
4 lbs. of meat - beef, mutton, or goat
1 lb. pig trotters, optional
2 stalks basil
1 cup cassareep
2 cinnamon sticks
2-inch piece orange peel
4 cloves garlic
1 chili pepper
1/2 cup brown sugar
1 1/2 tsp salt
8-12 cups water
4 springs thyme
6 cloves
2 small onions
1 tbsp veg oil
Bread of your choice
Directions
In a large pot, heat the oil and add the pieces of meat and brown
Then add all the other ingredients (except the water) and mix well
Add the water covering all the ingredients and bring to a boil.
As it comes to a boil, you’ll need to skim off the scum and any fat on the surface, and during the 3-hour braising process
Reduce to very low heat, cover, and let it simmer for 3 hrs.
After 3 hours the liquid should have been reduced by ¾. The stew should be intense in both color and flavor. Serve with a thick slice of bread.