About the dish
Pepperpot is regarded as Guyana's national dish and has its roots in the country's Indigenous traditions. Beef, pork and often cow heel or oxtail are simmered for hours in cassareep – a thick black syrup of reduced bitter cassava juice – with cinnamon, cloves, sugar and fiery wiri wiri peppers. The sauce turns almost black, glossy, bittersweet and spicy, and the meat falls apart under the fork. Cassareep acts as a preservative, so pepperpot was once kept for a long time and reheated again and again, its flavour deepening each day. In Guyana it is cooked above all for Christmas and eaten with soft plaited bread or rice.
Main ingredients
- beef
- pork
- cassareep
- cinnamon
- cloves
- wiri wiri peppers
- cane sugar
Guyana: A traditional Christmas morning breakfast, eaten with plaited bread (plait bread).
More: Wikipedia (en)
