A sweet and savory stew that is unique in the world.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 caribbeanpot | 2014-12-17 00:30:00 |  217,651 Views |
Easy Guyanese pepper pot recipe
Serious Mealtimes / Liz Voltz
Pepperpot a national dish of Guyana is a delicious meat-based stew rich in braised beef and infused with cinnamon cloves thyme and wiri wiri peppers a small red pepper native to Guyana that is prized for its bright spicy punch. While not traditional to many pepperpot recipes this version calls for nutmeg for an added layer of spicy complexity. Pepperpot is traditionally eaten for breakfast on Christmas morning alongside Guyanese braided bread a braided white bread similar to challah but without the glossy egg-brushed crust.
Pepperpot is largely defined by the addition of cassareep a thick black liquid (the reason pepperpot stew is dark) that has the same consistency as molasses and is made from the bitter juices of the cassava. The process of making cassareep involves grating the poisonous and bitter cassava root and then placing it in a flexible cylindrical basket called a matapée. All the juices from the grated cassava are squeezed out into a container or bucket which is then gently boiled to both inactivate the poison and reduce the juices to a thick black syrup. Cassareep can be found in every Guyanese household where it is used as a browning agent to prepare a variety of dishes including stews.
