Guyana Pepperpot
Perfect Wine Pairings:
California Zinfandel - Ripe, jammy fruit and spice notes match the cassareep's complex depth.
Argentine Malbec - Dark fruit and smooth tannins complement the rich, slow-cooked meat.
Rhône Syrah/GSM Blend - Peppery, earthy character harmonizes with cinnamon and warm spices.
Main Ingredients
- • 3 lbs beef (chuck or stewing beef), cubed
- • 2 lbs pork shoulder, cubed
- • 1 lb oxtail, cut into pieces (optional)
- • 1 cup cassareep (cassava sauce - essential!)
- • 4 cinnamon sticks
- • 10 whole cloves
- • 2 tbsp brown sugar
- • 4 orange peels (strips)
- • 6 cloves garlic, smashed
- • 4 sprigs fresh thyme
- • 3 wiri wiri peppers or scotch bonnets (whole)
- • 2 onions, chopped
- • 3 cups water or beef stock
- • Salt and black pepper to taste
For Serving
- • White rice or bread
- • Fresh cassava (optional)
Instructions
- 1. In a large heavy pot or Dutch oven, combine all meats with cassareep, cinnamon sticks, cloves, brown sugar, orange peel, garlic, thyme, and whole peppers.
- 2. Add chopped onions and enough water/stock to barely cover the meat.
- 3. Bring to a boil over high heat, then reduce to very low. Cover and simmer gently for 4-5 hours, stirring occasionally.
- 4. The cassareep will darken to a deep brown-black and thicken into a rich sauce as it cooks. This is normal and essential for authentic flavor.
- 5. Check periodically and add more water if needed—the sauce should be thick but not dry. Meat should be falling-apart tender.
- 6. Taste and adjust seasoning. The flavor deepens over time, so pepperpot is traditionally made days ahead and reheated.
- 7. Remove cinnamon sticks, cloves, orange peel, thyme stems, and whole peppers before serving.
- 8. Serve hot over white rice or with fresh bread to soak up the incredible sauce.
Chef's Notes
Pepperpot is Guyana's national dish and a Christmas tradition. It's said that a good pepperpot pot is never empty—families keep adding meat and cassareep to the same pot for weeks, letting the flavors develop over time.
Cassareep is non-negotiable—it's made from cassava root and gives pepperpot its distinctive dark color and sweet-savory-bitter complexity. You can find it at Caribbean markets or online. There's no substitute.
The dark color is authentic: Don't be alarmed when the cassareep turns almost black during cooking. This deep, mahogany-brown sauce is exactly what you're looking for.
Wine pairing tip: The cassareep's molasses-like depth and cinnamon warmth need wines with ripe fruit and structure. California Zinfandel or Argentine Malbec have the body and tannins to stand up to this rich, intensely flavored stew.