Guyanese Pepperpot Recipe (Rich & Spicy Caribbean Stew)
This bold Caribbean stew is rich with deep flavor, with slow-braised meat, warm spices, fiery chili, and cassareep, popular during the holidays.
Servings: 8
Calories: 327kcal
Ingredients
- 1 tbsp vegetable oil
- 2 pounds beef chuck oxtail, or brisket cut into chunks
- 1 pound pork shoulder optional, or use more beef
- 1 large onion chopped
- 5 cloves garlic minced
- 1/4 cup fresh thyme leaves or 2 teaspoons dried thyme
- 1 tablespoon ground cinnamon
- 1/2 teaspoon whole cloves or 1/4 teaspoon ground cloves
- 1 teaspoon ground allspice
- 2 teaspoon freshly cracked black pepper
- 2 tablespoons brown sugar
- 1/2 cup cassareep essential - see notes
- 1 tablespoon vinegar white or apple cider
- 1-2 whole Scotch bonnet peppers (or wiri wiri peppers, which are traditional in Guyana) pierced once with a knife (optional but traditional)
- Salt and pepper to taste
- Water or beef broth (use broth for deeper flavor) enough to just barely cover the meat, typically 2-3 cups depending on pot size.
Instructions
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Season the meat with salt, then brown in batches on all sides, 3-4 minutes per side. Remove and set aside.
- Reduce heat to medium and add onion. Cook 3-4 minutes.
- Add garlic and cook for 1 minute until softened and fragrant.
- Stir in thyme, cinnamon, cloves, allspice, black pepper, and brown sugar. Let them bloom in the heat, stirring for 1 minute.
- Return the browned meat to the pot. Add cassareep, vinegar, and just enough water or broth to barely cover the meat. Gently stir.
- Nestle the whole pierced Scotch bonnet (or wiri wiri) peppers into the pot. Slice the chilies for hotter - they will infuse flavor with extra heat.
- Bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours, until the meat is fall-apart tender. Skim fat if needed.
- Remove the Scotch bonnet (or mash it in for more heat). Taste and adjust salt and seasoning. Serve hot with dense bread or cassava.
Notes
Pepperpot is even better the next day, as flavors deepen, perfect for making ahead!
Slow Cooker Instructions. Follow the recipe through Step 4, then add everything to the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the meat is fall-apart tender.
Cassareep is a bitter syrup made from cassava root. Buy it online or at a Caribbean market. Molasses can be used, but it is not an exact substitute.
Nutrition
Calories: 327kcal | Carbohydrates: 13g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 121mg | Potassium: 553mg | Fiber: 1g | Sugar: 9g | Vitamin A: 103IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 3mg