Guyanese pepperpot

Cassareep, a concentrated sauce made from cassava extract, gives pepperpot its dark colour. The stew is eaten with cassava bread or, in Althea Brown’s account of Christmas mornings in Guyana, homemade plait bread. Meat simmers with the sauce, spices and peppers.^[1]

Brown’s recipe combines beef, oxtail and cow heel, cooking the tougher cuts separately before bringing them together. Garlic, thyme, brown sugar, cinnamon, cloves and wiri wiri peppers season the stew; onion is optional. The combined meats continue to simmer with additional cassareep until the flavours come together.^[1]