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Pepperpot

Name: Pepperpot
Total time: 180 min
Yield: Serves 6
Cuisine: Guyana
Ingredients: 800g Beef Shank; 3 tbsp Soy Sauce; 3 tbsp Brown sugar; 1 Onion; 4 cloves Garlic; 1 Cinnamon stick; 5 Clove; 1 Chili pepper; A pinch Thyme; from 1/2 (zest) Orange; 1 tsp Salt; 1L Water; To taste Baguette

Main Dish

⏱ 180 min

👥 Serves 6

Difficulty ⭐⭐

Beef stewed black with cassareep (a dark cassava sauce) and spices — Guyana's national Christmas dish.

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📖 The Story Behind This Dish

Pepperpot is Guyana's national dish, rooted in Indigenous cooking. Beef or pork is stewed in cassareep, a black sauce made by boiling down cassava juice, and scented with cinnamon, cloves, and chili. Cassareep has preservative properties, and the pot was once kept going on the fire for days. Eating it on Christmas morning is tradition.

🌆 Where it's eaten: On Christmas morning in Guyana, a pot of glossy black meat stew sits on the table as fresh white bread is torn and dipped in the sauce.

🥕 Ingredients (serves 6)

Beef Shank 800g
Soy Sauce 3 tbsp
Brown sugar 3 tbsp
Onion 1
Garlic 4 cloves
Cinnamon stick 1
Clove 5
Chili pepper 1
Thyme A pinch
Orange from 1/2 (zest)
Salt 1 tsp
Water 1L
Baguette To taste

👩‍🍳 Instructions

Cut the beef into large pieces, put in a pot, add water, and boil 30 minutes, skimming.
Add the soy sauce, dark sugar, chopped onion, garlic, cinnamon, and cloves.
Add a whole chili, thyme, orange peel, and salt.
Cover and simmer on low for 2 hours until the meat falls apart and the sauce is black and thick.
Serve with bread.

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