Ingredients:

  • 3 lbs of meat- (combination of beef, goat and pork)
  • 3/4 cup casareep  (can be found at any West Indian market/grocers)
  • 2 cinnamon sticks
  • 1 1/2 inch orange peel
  • 6 cloves
  • 4 wiri wiri peppers (or 1/2 scotch bonnet)
  • 1/2 cup light brown sugar
  • 1 1/2 tsp salt
  • 16 cups water
  • 2 tablespoon olive oil


Directions:

  • Cut the meat in large but similar sized pieces. Wash, drain and pat dry.
  • Heat the oil on med heat and cook the meat for about 5-10 minutes to get brown and develop some flavor.
  • Add all the other ingredients and bring to a boil, then reduce to a simmer and allow to cook for a couple hrs.. until the pieces of meats are tender. Try using meat with bone for maximum flavor and do try to trim off as much fat as you can and discard before cooking. While it's simmering you may notice oil at the top of the pot... skim off and discard.
  • Notes: Feel free to use any type of meats you like and do not break the peppers if you're concerned about the raw heat. However pepperpot is known for being spicy so try to keep it traditional as possible. Casareep is a thick (molasses like) liquid made from Cassava (Yucca or manioc) and it's the key ingredient in Guyanese Pepperpot.