Pepperpot – An immaculate sip

What is a pepperpot?

Pepperpot is a popular national dish of Guyana and is traditionally served on Christmas morning. American Indian recipes pay homage to the ingenuity of a time when refrigeration was not available. Slow-cooked meat in special flavorful sauces has always been a favorite among Guyanese and throughout the Caribbean.

Nowadays, it is popular not only at Christmas but also as an everyday food. Also, do not confuse it with the Jamaican pepperpot, which is completely different from the Guyanese one. However, both versions have one thing in common.catherip. More on that later.

ingredient list

1. meat – Oxtail, beef stew, pork and lamb stews are all delicious. What is available and what dietary restrictions allow.
2. Marinade – Garlic, thyme, white pepper, onion, bouillon powder
3. pepper pot – Brown sugar, garlic, onions, scallions, thyme, Scotch bonnet pepper (or Guyanese wiliwili pepper), cassareep, cinnamon sticks, and good old salt and pepper form the flavor base of this traditional dish.

How to make a pepper pot

Marinade

• preparation – Place the oxtail and pork in a large bowl or Ziploc bag and add the salt, garlic, thyme, white pepper, onion, and bouillon powder (if using). (Photo 1)
• Marinade – Mix the meat and marinade with a large spoon or your hands until all the meat is well coated. Marinate in the refrigerator for several hours, or overnight if you have time. (Photo 2)

pepper pot

• caramelized sugar – When ready to cook, shake excess spices from the meat. Heat a large Dutch oven or heavy-based saucepan over medium heat and add the sugar, stirring continuously until it caramelizes and begins to turn a deep brown. Be careful not to burn it. (Photo 3)
• Sheer pork – Add the pork to the Dutch bread and sear to lock in the flavors (usually takes about 3 minutes). Remove the meat from the pan and set aside on a plate. (Photo 4)
• Sheer beef – Add the oxtail and cook until browned, stirring to avoid burning. If the pot is not large enough, sear the meat in batches. (Photo 5)
• season – Add garlic, onion, thyme and Scotch bonnet pepper. Continue cooking for 3-5 minutes, then add half of the catalep and cinnamon stick. Mix thoroughly and continue cooking for 1-2 minutes. (Photos 6-8)
• boil – Next, add enough water to cover the meat, bring to a boil, reduce heat and simmer for about 40 minutes. (Photo 9)
• assemble – Return the pork to the pot and add the other half of the catalep, adding more water if needed. Water should not come on top of the meat. (Photo 10)
• Continue Cook for 1 1/2 to 2 hours or until beef is tender. The sauce should be thick and the beef fork tender.
• serve ・Please adjust the seasonings according to your preference. Garnish with parsley and serve with braided bread (Chara without egg wash or brioche is a suitable replacement).

What is Kathareep?

Pepperpot comes in many variations, but one thing remains constant.Asareep.

no. Kasareep is not a pirate (which sounds pretty cool, by the way). Cassariep is a thick brown sauce made by boiling bitter cassava root juice and spices together until it resembles thick molasses. It smells like burnt sugar.

Meat can be stored for several days, so it won’t spoil on the stove. Refrigerators are a relatively modern invention, so it was once essential to store food without a refrigerator.

Where can I get Casaleep for Pepperpot?

I think homemade is best, but Cassareep is an exception. This uniquely flavorful ingredient requires special cooking techniques and a great deal of patience, which is difficult to prepare at home. Authentic Cassareep is available in stores in the Caribbean, West Indies, and some Asian locations.

Chew the meat perfectly and dive into the rich Christmas sauce. It’s aromatic and delicious until the last bite, and it’s easy to make. Well, if you are thinking in advance what to prepare for the holidays, we hope that this pepperpot dish will be added to your list.

recipe memo

1. You can choose any meat that rocks your boat. Some people use pork alone, others use a combination of pork and lamb, pork and oxtail, etc. Some also use chicken.
2. Cathareep is available in stores in the Caribbean and West Indies. If you don’t live near an ethnic grocery store, you can buy it on Amazon.
3. Remove any scum or fat floating on the top of the pot during simmering.
4. Pepperpots do not need to be refrigerated and can be kept in a large pot on the stove. Surprisingly, it tastes better over time.

More flavorful African-influenced recipes

1. feijoada
2. kegenou chicken
3. okra stew
4. boiled peanuts
5. chicken jambalaya

See how to make

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This blog post was originally published in August 2018 and has been updated with additional tips, new photos, and videos.