Pepperpot
Dive into the rich, bold flavors of Guyanese Pepperpot, a traditional stew that showcases a harmonious blend of tender beef and pork simmered to perfection in cassareep, a unique cassava-based syrup. Infused with aromatic spices like cinnamon, cloves, and star anise, this hearty dish offers an irresistible balance of sweet and savory notes, elevated by the heat of wiri wiri peppers or Scotch bonnets. Slow-cooked for hours, the Pepperpot’s deep, dark broth becomes irresistibly flavorful, making it a comforting centerpiece perfect for gatherings or special occasions. Serve it piping hot with freshly baked bread or fluffy steamed rice for a soulful dining experience that'll transport your taste buds straight to the heart of the Caribbean. Perfect for those seeking an authentic, slow-cooked treasure, this Pepperpot recipe brings tradition and boldness to your table.
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Recipe Information
Ingredients
- 2 pounds beef (brisket or chuck)
- 1 pound pork (shoulder or trotters)
- 0.75 cup cassareep (cassava extract)
- 2 tablespoons brown sugar
- 1 stick cinnamon stick
- 4 whole cloves
- 2 pods star anise
- 4 cloves garlic cloves, minced
- 1 large onion, diced
- 2 teaspoons thyme (fresh or dried)
- 2 whole wiri wiri peppers (or substitute with Scotch bonnet)
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
Cut the beef and pork into large chunks, removing any excess fat if desired. Rinse the meat under cold water and pat dry with paper towels.
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Sear the meat in batches until browned on all sides. Remove the browned meat and set aside.
In the same pot, lower the heat to medium and sauté the diced onion and minced garlic until softened and fragrant, about 3 minutes.
Return the meat to the pot and add the cassareep, brown sugar, cinnamon stick, cloves, star anise, thyme, and whole wiri wiri peppers.
Pour in the water, ensuring the meat is fully covered. Add salt and stir the mixture gently.
Bring the pot to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 3 hours, stirring occasionally to prevent sticking. Check the liquid level; if it gets too low, add a bit more water.
Taste and adjust seasoning with more salt or cassareep if needed. The stew should develop a rich, dark color and deep flavor over time.
Once the meat is tender and the sauce is thickened to your liking, remove the pot from heat. Discard the cinnamon stick, cloves, star anise, and whole peppers before serving.
Serve the Pepperpot hot with freshly baked bread or rice. Enjoy!
Nutrition Facts
Calories |
4160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.0 g | 376% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 3425 mg | 149% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 42.1 g | ||
| Protein | 256.3 g | 513% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 4484 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
