Go Back

GUYANESE PEPPERPOT

Print Recipe
Author Jehan Powell

Ingredients

  • 2 lb. pork with bone, cut into pieces
  • 2 lb stew beef cut into 2 inch pieces
  • 1 lb. cow foot
  • 1/2 lb salted beef cut into 2 inch pieces
  • 4 salted pig tail cut into 2 inch pieces
  • 1 cup genuine cassava cassereep
  • a few wiri wiri peppers or 1 scotch bonnet if you can't fnd wiri wiri
  • 4 cloves garlic
  • 1 small onion
  • 1 bunch thyme
  • 1 teaspoon of salt or salt to taste
  • 3 tbsp sugar
  • Lime juice or vinegar
  • 4 cloves
  • 2 pieces orange peel
  • 1 stick cinnamon

Instructions

  • Trim excess fat off meat and soak in vinegar for about 15 to 30 minutes. Puree garlic, onion and thyme. Marinate fresh meat with marinade and 1/3 cup of cassareep.
  • Meanwhile, in a pressure cooker, place pickled pork and salted beef and pressure for a 10. Discard the water and set meat aside.
  • Wash cow foot thoroughly by soaked in vinegar for about half an hour. Rinse. Place in pressure cooker and pressure for 20 minutes or until tender. Discard water. *If the cow heel isn't soft after 20 minutes, continue to pressure in 5 minute intervals , checking for tenderness.
  • In a stock pot, cook beef and pork in marinade until all liquid evaporates. Add the cow foot, pickled pork, salted beef, sugar and remaining cassereep with a stick of cinnamon, cloves, orange peel and enough water to cover. If the stew is brown, add more cassareep to attain a deep, dark color.
  • Cook slowly until tender. Add pepper and salt to taste. This meal tastes better the next day, so it is best when made a day ahead. To serve this meal, warm and serve with bread.

Video