Guyanese cuisine is influenced by various cultures, including Indian, African, and Indigenous flavors. One popular Guyanese recipe is Pepperpot, a hearty and flavorful meat stew. Here’s a concise recipe for Guyanese Pepperpot:


  • 1 kg beef (cut into chunks) or 1 kg oxtails
  • 4 cups water
  • 4 cinnamon sticks
  • 6 cloves
  • 6 whole allspice berries
  • 2 bay leaves
  • 4-6 wiri wiri peppers or 1 scotch bonnet pepper (whole)
  • 4 cloves garlic (minced)
  • 1 onion (chopped)
  • 1 tablespoon brown sugar
  • 1 tablespoon cassareep (traditional Guyanese sauce, optional)
  • Salt to taste


  1. Place the beef or oxtails in a large pot and add enough water to cover the meat. Bring it to a boil and let it cook for about 5 minutes. Drain the water and set the meat aside.
  2. In the same pot, add the 4 cups of water along with the partially cooked meat.
  3. Add the cinnamon sticks, cloves, allspice berries, bay leaves, wiri wiri peppers or scotch bonnet pepper, minced garlic, chopped onion, brown sugar, and cassareep (if using).
  4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2-3 hours. Stir occasionally and skim off any foam that forms on the surface.
  5. Continue simmering until the meat becomes tender and the flavors have melded together. The stew should have a rich and thick consistency. If needed, you can add more water during cooking to maintain the desired consistency.
  6. Taste the Pepperpot and adjust the seasoning with salt if necessary.
  7. Remove the cinnamon sticks, cloves, allspice berries, bay leaves, and wiri wiri peppers or scotch bonnet pepper before serving.
  8. Guyanese Pepperpot is traditionally served with steamed rice, roti, or bread.
  9. Leftover Pepperpot tends to develop even richer flavors over time, so it can be enjoyed the next day or frozen for future meals.

Note: Cassareep is a traditional Guyanese sauce made from cassava root. It adds a distinct flavor and deep brown color to the Pepperpot. If cassareep is not available, the Pepperpot can still be made without it, but the color and taste will be slightly different. Adjust the spiciness by adding more or fewer wiri wiri peppers or scotch bonnet pepper according to your preference. Enjoy the hearty and aromatic flavors of Guyanese Pepperpot!



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