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Pepperpot

Pepperpot
Guyana
⏱ — min. Serves: —

Ingredients

  • 2 lbs beef stew meat, cut into chunks
  • 1/2 lb pork belly, cut into chunks
  • 1/2 cup cassareep (cassava extract)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2-3 Scotch bonnet peppers, whole (adjust to taste)
  • 4 cups beef broth or water
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 tablespoon vegetable oil

Instructions

Brown the Meat

Heat the vegetable oil in a large pot over medium-high heat.

Add the beef and pork chunks and brown on all sides. Remove the meat from the pot and set aside.

Cook the Aromatics

In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.

Add Spices and Cassareep

Stir in the ground allspice, ground cinnamon, ground cloves, and brown sugar. Cook for 1-2 minutes to allow the spices to release their aroma.

Add the cassareep and mix well.

Simmer the Stew

Return the browned meat to the pot. Add the whole Scotch bonnet peppers, bay leaves, and beef broth or water.

Bring to a boil, then reduce the heat to low. Cover and simmer for about 2-3 hours, or until the meat is tender and the flavors have melded.

Season and Serve

Season with salt and black pepper to taste.

Remove the Scotch bonnet peppers before serving if you prefer a milder stew.

Enjoy your meal!