Pepperpot is one of Guyana’s most iconic dishes, steeped in history and bursting with bold flavors. This rich stew is traditionally made with a mix of meats like beef, pork, and ox tail, infused with cassareep (a unique Guyanese seasoning made from cassava), hot peppers, and aromatic herbs. It’s a dish that’s perfect for sharing with family and friends, often made in large batches for special occasions and holidays. The best part? It only gets better the longer it sits, making it an ideal dish for leftovers.
How to Make Pepperpot
Let’s dive into this Guyanese comfort dish! Begin by thoroughly cleaning your meats—this includes the optional pig trotters or cow’s heels, which give the stew its signature sticky richness. Place these in a large pot, cover with water, and bring to a rolling boil. Skim off any impurities that float to the surface to keep the broth clean and flavorful.
Once the trotters or cow’s heels are halfway tender, it’s time to add the rest of the meats: stewing steak, beef, and oxtail. Pour in enough hot water to cover everything, ensuring it all gets a chance to simmer evenly.
Now comes the magic: stir in your cassareep, those fiery red hot peppers, a stick of cinnamon, cloves, and brown sugar. Let it all simmer gently, uncovered, allowing the rich flavors to deepen and the sauce to thicken beautifully.
As the pot bubbles away, toss in the aromatics—fresh basil, thyme, chopped onions, and garlic—toward the last hour of cooking. The scent that fills your kitchen will be nothing short of heavenly.
Simmer for a total of 3–4 hours, stirring occasionally to keep everything well blended and ensuring the meats reach fall-off-the-bone tenderness. When the stew is ready, you’ll have a thick, dark, aromatic pot of goodness bursting with flavor.
Serve your Pepperpot with thick slices of bread to mop up every drop or a side of rice to soak in the rich, savory sauce. Pro tip: it tastes even better the next day as the flavors meld! Enjoy a true taste of Guyanese heritage.
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Guyanese Pepperpot
Equipment
Ingredients Â
- 2 lbs stewing steak pork, beef, or brisket
- 2 pig trotters or cow’s heels optional, for extra gooeyness
- 2 lbs ox tail
- 1 cup cassareep
- 2 red hot peppers
- 1 inch stick of cinnamon
- 3 heads of clove
- 2 oz sugar
- 2 stalks basil
- 1 bunch fine thyme
- 1 large onion chopped
- 3 cloves garlic chopped
- salt to taste
InstructionsÂ
Prepare the Meat
- Clean the meat thoroughly, especially if using pig trotters or cow’s heels. Set them aside.
Boil the Trotters or Heels
- Put the pig trotters or cow’s heels into a covered pot with water to boil. Skim off any impurities that rise to the surface.2 pig trotters or cow’s heels
Add the Remaining Meat
- When the trotters or heels are half tender, add the remaining beef, steak, and ox tail, along with hot water to cover the meat. Bring to a boil.2 lbs stewing steak, 2 lbs ox tail
Simmer with Spices
- Add the cassareep, hot peppers, cinnamon stick, cloves, sugar, basil, thyme, garlic, and onion. Stir everything together and reduce the heat. Let the mixture simmer for 2-3 hours until the meat is tender and the broth has thickened.1 cup cassareep, 2 red hot peppers, 1 inch stick of cinnamon, 3 heads of clove, 2 oz sugar, 2 stalks basil, 1 bunch fine thyme, 1 large onion, 3 cloves garlic
Adjust Seasoning
- Taste the pepperpot and adjust the salt and sugar to your liking.salt to taste
Serve
- Serve hot with bread, roti, or rice to soak up all that flavorful sauce.
