Guyanese Pepper Pot

Guyanese Pepperpot, how can I describe this dish?  This is just mouth watering for all meat lovers.  Just imagine having all your favourite meat, slowly cooked in one pot and served.  What could be better than this?

I remember my first time tasting this dish some years back and went to the grocery, bought the ingredients and begged my Guyanese friend to make more.  I was also fortunate enough to watch my colleague's husband cook it and went on a recipe hunt to learn how to do so.  This dish is truly amazing and one that you must try if visiting Guyana.  I found this recipe on www.caribbeanpot.com and I gave it a try.  It came out really good so I decided to share it.  Make sure to try out this recipe and add it to your list of Caribbean recipes you learned to make.  Happy Cooking!

Note: Now we are in the Christmas season, I am sure this is one that will be on any Guyanese table. 

You’ll Need…
4 lbs of meat- (beef and goat)
1 cup cassareep
2 cinnamon sticks
2 inch piece orange peel
4 cloves garlic
4 wiri wiri peppers
1/2 cup brown sugar
1 1/2 tsp salt
8-12 cups water
4 springs thyme
6 cloves (optional)
2 small onions
*tablespoon veg oil

Note: You have the option to cook meal with one meat or with a combination.  I prefer using a combination, the choice is really yours.

Have your butcher cut the meats into the same size pieces and try your best to trim off as much fat as you can.

In a large/deep pot, heat the oil and add the pieces of meats (wash and drain first) and try to brown a little. Then add all the other ingredients (except the water) and give it a good stir. Next up add the water (make sure everything is covered) and bring to a boil.

You have the option to keep the peppers whole to get the flavor and not too much peppery (you can remove them before serving and try your best not to break them open).

As it comes to a boil you’ll need to skim (and discard) the sort of scum at the top of the pot and during the 3 hr braising process, you’ll want to do the same for any oily fats you see on the surface. Now that it’s boiling, reduce to a very gentle simmer, cover the pot and let it go for 3 hrs. Yes, you can use a pressure cooker to help with the lengthy cooking time, but to be quite honest.. you’ll loose some of that lovely flavor you ONLY get with slow cooking.

After 3 hours the liquid would have reduced by about 3/4, so it will be intense in both color and flavor, for what I believe is one of the most tasty Caribbean gravy you’ll ever enjoy. Guyanese pepperpot is something cooked a couple days before Christmas and remains on the stove, gently heated every time you need to get some.