Guyanese Pepperpot Soup

Ingredients

• 1 kg (2.2 lbs) beef, cut into chunks 1 kg (2.2 lbs) beef, cut into chunks
• 500 g (1.1 lbs) pork, cut into chunks 500 g (1.1 lbs) pork, cut into chunks
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 1 cup (240 ml) cassareep 1 cup (240 ml) cassareep
• 2 onions, chopped 2 onions, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 scotch bonnet peppers, seeded and minced 2 scotch bonnet peppers, seeded and minced
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• 4 bay leaves 4 bay leaves
• 1 tbsp brown sugar 1 tbsp brown sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 55g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the beef and pork chunks and brown them on all sides.
2. 2.
   Remove the meat from the pot and set it aside. In the same pot, add the onions, garlic, and scotch bonnet peppers. Sauté until the onions are translucent.
3. 3.
   Return the meat to the pot and add the beef broth, cassareep, cinnamon sticks, cloves, bay leaves, and brown sugar. Stir well to combine.
4. 4.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 2 hours, or until the meat is tender.
5. 5.
   Season with salt to taste. Remove the cinnamon sticks, cloves, and bay leaves.
6. 6.
   Serve the Pepperpot Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Cassareep — Cassareep is a key ingredient in Guyanese cuisine and adds a unique flavor to the Pepperpot Soup. If you can't find cassareep, you can make a substitute by boiling cassava juice until it thickens and becomes syrupy.
• Scotch bonnet peppers — Be cautious when handling scotch bonnet peppers as they are very spicy. Wear gloves or wash your hands thoroughly after handling them to avoid irritation.

Tips & Tricks

• For an extra layer of flavor, marinate the meat in the cassareep and spices overnight before cooking.
• If you prefer a spicier soup, leave the seeds in the scotch bonnet peppers.
• Serve the Pepperpot Soup with crusty bread or rice to soak up the delicious broth.
• The flavors of this soup develop even more the next day, so it's a great dish to make ahead of time.
• Adjust the sweetness of the soup by adding more or less brown sugar according to your taste.

Serving advice

Serve the Guyanese Pepperpot Soup hot in individual bowls. Garnish each bowl with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Pepperpot Soup in a rustic-style bowl, showcasing the rich and hearty broth. Serve it alongside a slice of crusty bread or a mound of fluffy rice to complete the presentation.