Pepperpot

Nutrition · per serving

Steps

1. 1

   Pat the pork and beef dry, then season thoroughly with the fine sea salt and freshly ground black pepper. Slice the onion, mince the garlic, strip the thyme leaves if the stems are tough, and lightly pierce the wiri wiri peppers so they perfume the pot without bursting too early.

   300 g pork shoulder, trimmed and cut into 3 cm cubes250 g beef chuck, cut into 3 cm cubes6 g fine sea salt2 g freshly ground black pepper120 g onion, finely sliced12 g garlic cloves, minced6 g fresh thyme2 peppers wiri wiri peppers, left whole and lightly pierced
2. 2

   In a heavy saucepan or Dutch oven, combine the cassareep, water, fresh orange juice, apple cider vinegar, cinnamon stick, whole cloves, half of the onion, half of the garlic, and half of the thyme. Bring to a brisk simmer over medium-high heat for 3-4 minutes to bloom the spices and slightly mellow the raw edge of the cassareep.

   180 ml cassareep300 ml water60 ml fresh orange juice15 ml apple cider vinegar1 small (4 g) cinnamon stick4 whole cloves120 g onion, finely sliced12 g garlic cloves, minced6 g fresh thyme
3. 3

   Add the pork, beef, remaining onion, remaining garlic, remaining thyme, and the pierced wiri wiri peppers to the pot. Stir well so all the meat is coated. Once the liquid returns to a simmer, reduce to low, cover partially, and cook for 40 minutes, stirring every 10 minutes. The liquid should stay at a gentle bubble, not a hard boil, so the meat turns tender rather than tight.

   300 g pork shoulder, trimmed and cut into 3 cm cubes250 g beef chuck, cut into 3 cm cubes120 g onion, finely sliced12 g garlic cloves, minced6 g fresh thyme2 peppers wiri wiri peppers, left whole and lightly pierced
4. 4

   Uncover and continue cooking for about 10 minutes, stirring more frequently, until the sauce reduces to a glossy, dark glaze that thickly coats the meat. The pork and beef should be fork-tender, and a spoon drawn across the bottom of the pot should leave a brief trail before the sauce closes.

5. 5

   Discard the cinnamon stick and cloves if easy to find. Let the pepperpot rest off the heat for 5 minutes so the sauce settles and clings to the meat. Taste and adjust seasoning if needed.

6. 6

   Transfer to warm bowls and scatter over the spring onions for fresh contrast. Serve hot.

   20 g spring onions, thinly sliced

Origin & History

Pepperpot is one of Guyana's most iconic dishes, rooted in Indigenous cooking traditions that use cassareep, a dark, bittersweet reduction made from cassava juice. Over time, African, European, and broader Caribbean influences shaped it into a festive slow-cooked meat dish, especially associated with Christmas and special gatherings.