Pepperpot is Guyana’s national dish and one of the country’s most cherished culinary traditions. It is a slow-cooked meat stew, typically made with beef, pork, or mutton, and simmered with spices like cinnamon, cloves, hot peppers, and most importantly, cassareep—a thick, dark sauce made from the juice of cassava root.
Cassareep not only gives the dish its unique bittersweet flavor but also acts as a natural preservative, allowing Pepperpot to last for several days without refrigeration.
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Guyanese Pepperpot: A Festive Meat Stew with Cassareep
Description
Pepperpot is Guyana’s national dish and one of the country’s most cherished culinary traditions. It is a slow-cooked meat stew, typically made with beef, pork, or mutton, and simmered with spices like cinnamon, cloves, hot peppers, and most importantly, cassareep—a thick, dark sauce made from the juice of cassava root.
Background and Origin
Pepperpot has deep roots in the indigenous Amerindian communities of Guyana, who first created it as a practical and flavorful way to preserve meat using cassareep. Over time, as African, European, and East Indian influences shaped Guyana’s culinary landscape, the dish evolved into a festive centerpiece.
Today, Pepperpot is especially associated with Christmas and special gatherings, where families prepare it in large pots to be shared over several days, often served with homemade bread or rice.
Beyond being just a meal, Pepperpot represents togetherness, heritage, and the blend of traditions that define Guyanese identity.
Ingredients
Instructions
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How to Prepare Pepperpot
- Put a cooking pot to boil and sprinkle it with some oil. Season the oxtail with salt and pepper, and add it to the pot. Stir-fry until they’re golden brown. Stir-fry the beef too until golden brown. Set aside.
- Sauté the onion on medium heat for two minutes, adding a little salt. Add the beef and oxtail back to the pot, add the brown sugar, cinnamon sticks, wiri wiri peppers, cloves, garlics, thyme, orange peels and the cassareep.
- Add about two cups of hot water, and allow the meat to simmer on low heat for 1 to 2 hours. Stir and add some hot water occasionally.
- Once cooked, serve Guyanese pepperpot with fresh bread.
Video Credit: Chef Devan Rajkumar–YouTube
Note
Tips for Preparing Guyanese Pepperpot
- Use dried orange peel and pre-season the meat overnight for added flavor.
- As desired, add or subtract the amount of hot pepper.
- You can also add ginger to the list of spices while simmering the meat.
- Pepperpot is usually prepared in large quantities, frozen or preheated daily until it’s consumed.
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This dish is a story simmered in tradition, resilience, and celebration. From its indigenous roots to its place on Christmas tables today, every spoonful carries history and heritage. Pepperpot remains a timeless reminder of Guyana’s rich cultural tapestry.
