Dish

Guyana Pepperpot

Pepperpot

Guyana Pepperpot is made by first browning beef in a large pot. Onions, garlic, and ginger are then added and cooked until softened. Spices such as cinnamon, cloves, and cassareep (a sauce made from cassava root) are then added to the pot along with water or broth. The mixture is simmered until the beef is cooked through and the sauce has thickened. The dish is typically served with a side of bread or rice.

Cuisine of the Americas› Caribbean cuisine› Guyanese cuisine

Stew

Origins and history

Guyana Pepperpot has its roots in Guyanese cuisine and has been a staple in the country for centuries. It is often served during special occasions such as Christmas and New Year's.

Dietary considerations

This dish is high in protein and fat, and may not be suitable for those on a low-fat or low-calorie diet. It is also not suitable for those with a beef allergy.

Variations

Variations of Guyana Pepperpot can include the addition of different types of vegetables or spices. Some recipes also call for the use of chicken or pork instead of beef.

Presentation and garnishing

Guyana Pepperpot is typically served in a large bowl or on a plate with the beef and vegetables arranged on top of the bread or rice. It can be garnished with a sprinkle of fresh cilantro or a dollop of yogurt.

Tips & Tricks

To make the dish even more flavorful, try marinating the beef in cassareep and spices before cooking. This will infuse the meat with even more of the signature pepperpot flavor.