Guyana’s Pepperpot recipe
Ingredients
1kg (2lb) stewing beef, cubed
1kg (2lb) ox tail, goat or
mutton, cubed
Water
1 cup (250mL) cassareep
(available in West Indian
speciality stores or online)
2 red peppers, seeded
2.5cm (1in) piece dried orange
or lemon peel
2.5cm (1in) piece of cinnamon
stick
3 cloves
60g (2oz) sugar
Salt to taste
Bread to serve
Instructions
1 Place the meat in a large pot, adding enough water to cover.
Bring to the boil, skim, then reduce the heat to medium-low
and simmer for 1 hour.
2 Add the other ingredients, simmering until the meat is
tender, up to 3 hours.
3 Serve with bread
Note: In Guyana, pepperpot is best known as a Christmas dish
Ingredients
1kg (2lb) stewing beef, cubed
1kg (2lb) ox tail, goat or
mutton, cubed
Water
1 cup (250mL) cassareep
(available in West Indian
speciality stores or online)
2 red peppers, seeded
2.5cm (1in) piece dried orange
or lemon peel
2.5cm (1in) piece of cinnamon
stick
3 cloves
60g (2oz) sugar
Salt to taste
Bread to serve
Instructions
1 Place the meat in a large pot, adding enough water to cover.
Bring to the boil, skim, then reduce the heat to medium-low
and simmer for 1 hour.
2 Add the other ingredients, simmering until the meat is
tender, up to 3 hours.
3 Serve with bread
Note: In Guyana, pepperpot is best known as a Christmas dish
