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Guyanese Pepper Pot

One of the best things about Pepperpot is that it doesn’t need to be refrigerated. It actually gets better with time! You can store it on the stovetop, and its flavors really deepen when made a day or two ahead. So, if you’re lucky enough to have leftovers (which is rare in my house!), the next day’s pepperpot is even more amazing! 

Ingredients

  • 4 lbs of meat- beef, oxtail, lamb, pork, or goat (I like oxtail and beef chuck roast) 

  • ¾  cup cassareep 

  • 2-4 whole cinnamon sticks  

  • I-2 star anise  

  • 6-8 cloves 

  • ½ yellow onion 

  • orange peel (½ of orange) 

  • 6-7 spring of fresh thyme  

  • ½ cup brown sugar 

  • 1 tbsp ground ginger 

  • 1 tbsp salt or to taste 

  • 1 tsp black pepper 

  • 6 cups water or enough to cover meat 

Directions

In a food processor, blend to an apple sauce consistency  

  • 1-2 wiri wiri or scotch bonnet peppers (your heat preference)  

  • 6 cloves garlic  

  • 1 medium yellow onion 

  • 2 tbsp dry or fresh thyme 

  • 3-4 scallions 2 tbsp water 

Stove Top Method

  1. Cut the meat into 3–4-inch cubes. 

  1. Wash and soak the meat in 1/3 cup of white vinegar and enough water to cover it. Let it soak for 15 minutes. 

  1. Rinse the meat in clean water and pat dry with a paper towel. 

  1. Season the meat with the blended ingredients: cassareep, brown sugar, ground ginger, cinnamon, star anise, cloves, orange peel, and one tablespoon of salt. 

  1. Marinate overnight or for at least 4-8 hours.  

  1. Heat 2 tbsp. oil in a medium to large pot over medium to high heat, sauté ½ yellow onion and fresh thyme for about 2 minutes.  

  1. Add the seasoned meat and brown on all sides. Depending on the size of your pot, you may need to do this in batches. If so, repeat this step until you have browned all your meat.  

  1. Return to the pot Once all the meat is brown (if you did the browning in batches).  

  1. Add 6 cups of water to the pot and boil, then reduce to a high simmer and cook until the meat is tender and falls off the bone. During this step, you can add water as needed. Please feel free to taste and add more of the same ingredients as your taste requires, as the sauce can get thinned out during cooking. Make it your own here.  

  1. When ready to serve, garnish with fresh thyme and enjoy with your favorite bread.  

Instant Pot Method

  1. Cut the meat into 3–4-inch cubes. 

  2. Wash and soak the meat in 1/3 cup of white vinegar and enough water to cover it. Let it soak for 15 minutes. 

  3. Rinse the meat in clean water and pat dry with a paper towel. 

  4. Season the meat with the blended ingredients: cassareep, brown sugar, ground ginger, cinnamon, star anise, cloves, orange peel, and one tablespoon of salt. 

  5. Marinate overnight or for at least 4-8 hours.  

  6. Browing the meat: Add the seasoned meat and brown on all sides. Depending on the size of your pot, you may need to do this in batches. If so, repeat this step until you have browned all your meat.  

  7. Return to the pot Once all the meat is brown (if you did the browning in batches).  

  8. In the instant pot on the sauté setting, heat 2 tbsp—oil, and sauté ½ yellow onion and fresh thyme for about 2 minutes.  

  9. Return brown meat to the instant pot, add 6 cups of water, cover, and cook on the slow-cook setting overnight. You will wake up to a delicious-smelling kitchen.  

  10. Open the Instant Pot, check on your pepper pot, and cook until the meat is tender and falls off the bone. During this step, you can add water as needed. Please feel free to taste and add more of the same ingredients as your taste requires, as the sauce can get thinned out if you add more water. Make it your own here.  

  11. When ready to serve, garnish with fresh thyme and enjoy with your favorite bread. 

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