Caribbean Recipes – Guyanese Pepper Pot

News Americas, NEW YORK: This week, as we count down to the holidays, we bring you the Caribbean Christmas dish that is unique to Guyana. Guyanese Pepper Pot is a treasured holiday tradition in Guyana, renowned for its bold flavors and deep cultural roots. This dish, uniquely distinct from other Caribbean pepper pot variations, is elevated by cassareep, an Indigenous Amerindian creation made from cassava. Often enjoyed during Christmas, Pepper Pot brings families together with its hearty warmth and rich aroma, making it a centerpiece of festive celebrations in Guyanese homes.

Here’s the recipe for Guyanese pepper pot, not to be confused with Pepper Pot soup or stew in other Caribbean islands. The special ingredient in this dish is Casareep, an Amerindian or Indigenous People creation made from Cassava or Yuca.

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Guyanese Pepper Pot

Guyanese Pepper Pot is a beloved Christmas dish from Guyana, made with a flavorful mix of beef, cow heel, and optional pig’s tail, seasoned with cassareep, fresh thyme, cinnamon sticks, cloves, and scotch bonnet pepper. The meats are pressure-cooked and combined with cassareep and other spices to create a rich, aromatic stew. This hearty dish is traditionally served with firm bread like Jamaican hard dough bread and develops even more flavor when reheated over several days.

Course Main Course

Cuisine Guyana

Keyword Guyanese Pepper Pot

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

5 days days

Servings 4 People

Ingredients

INGREDIENTS

3 lbs. of beef

1- pound cow heel or cow foot bought at the Spanish store in the US

1/2 lb. pig’s tail that can be bought at a Korean store in the US UK or Canada (optional)

1 cup cassareep from a bottle that can be bought at a West Indian store in the US UK or Canada.

4-5 cinnamon sticks whole

6-8 cloves

1 whole scotch bonnet pepper

1- ounce sugar

2 stalks basil

1 bunch fine fresh thyme

1 large chopped onion

3 chopped garlic cloves

Salt to taste

16 cups water

Instructions

INSTRUCTIONS

Soak pig tails in water to get off salt.

1/2 lb. pig’s tail that can be bought at a Korean store in the US, 16 cups water

Wash cow heel with vinegar and rum.

1- pound cow heel or cow foot

Cut beef into chunks and wash with vinegar and rum.

Season meat with fine leaf thyme.

1 bunch fine fresh thyme

Add pig tails and cow heel into a pressure cooker and let it run off all water.

Then add water to cover meat and pressure until tender, around 30 minutes.

16 cups water

Add beef to another pot and let it let it run off all water.

3 lbs. of beef

Remove pressure and turn on tap until steam release.

Open and ensure cow heel and pig tails are half tender then remove from water and add in beef.

Add cassareep and ensure all of the meat are coated.

1 cup cassareep from a bottle that can be bought at a West Indian store in the US

Add all other ingredients and boil for about one hour on medium heat until meat is tender.

4-5 cinnamon sticks, 6-8 cloves, 1 whole scotch bonnet pepper, 2 stalks basil, 1 large chopped onion, 3 chopped garlic cloves

Adjust flavor with salt and sugar.

Salt to taste, 1- ounce sugar

Pepperpot is popularly served with a firm bread like the Jamaican hard dough bread.

Notes

This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.

Guyanese Pepper Pot is more than a dish—it’s a celebration of heritage and the flavors of Guyana’s diverse culture. Perfect for holiday gatherings, this savory stew is best enjoyed with loved ones and a slice of firm bread. Whether you’re honoring tradition or exploring a new recipe, Pepper Pot is sure to bring the spirit of Christmas to your table. Enjoy this iconic dish and the warmth it brings to the season!

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