Pepperpot is Guyana’s national dish, which was derived by the Amerindians. It is traditionally served at Christmas and other special events.
Last Sunday, Father’s Day, I had pepperpot with bread for breakfast, YUM!. So I thought, why not share this with everyone.
Here is my mom’s recipe I tweaked a bit.
Last Sunday, Father’s Day, I had pepperpot with bread for breakfast, YUM!. So I thought, why not share this with everyone.
Here is my mom’s recipe I tweaked a bit.
You will need
2 lb pork with bone
1 lb beef, cut into 3 inch pieces
1 lb cow heel or pig feet
1/2 lb pig tail, cut into 2 inch pieces
1 Lime juice or vinegar
1 lb beef, cut into 3 inch pieces
1 lb cow heel or pig feet
1/2 lb pig tail, cut into 2 inch pieces
1 Lime juice or vinegar
1/2 cup cassava cassareep
2 hot peppers
3 cloves garlic, chopped
1 small onion, chopped
1/2 bunch thyme
2 Maggi cube
2 tbsp sugar
5 -7 cloves
2 pieces orange peel
2 cinnamon sticks
2 hot peppers
3 cloves garlic, chopped
1 small onion, chopped
1/2 bunch thyme
2 Maggi cube
2 tbsp sugar
5 -7 cloves
2 pieces orange peel
2 cinnamon sticks
Method
Trim excess fat off meats, wash them with lemon juice or vinegar and season as usual.
Lay the cow heel or pig feet at the bottom of the pressure pot, followed by the pig tail, beef, pork thyme, orange peel, clove, cinnamon sticks, 1 pepper, chopped onions, and garlic.
The reason for laying the meat like that is to have the tougher meat at the bottom. Turn the heat on medium and cook until water dries out. Cover pot during this process, however not in pressure mode.
Once the water evaporates add the cassava cassareep and hot water to cover the meat. Pressure for 25-30 minutes. Turn off the heat and leave to cook further until the pressure is safe to open. Test the texture of the meat especially cow heel and pig tail. If necessary you may need to pressure it for another 5 minutes. Skim and discard the oil which sits at the top. In addition, if the meat and gravy are not dark enough add some more cassareep. The color should be dark; the pictures tell the story.
Lay the cow heel or pig feet at the bottom of the pressure pot, followed by the pig tail, beef, pork thyme, orange peel, clove, cinnamon sticks, 1 pepper, chopped onions, and garlic.
The reason for laying the meat like that is to have the tougher meat at the bottom. Turn the heat on medium and cook until water dries out. Cover pot during this process, however not in pressure mode.
Once the water evaporates add the cassava cassareep and hot water to cover the meat. Pressure for 25-30 minutes. Turn off the heat and leave to cook further until the pressure is safe to open. Test the texture of the meat especially cow heel and pig tail. If necessary you may need to pressure it for another 5 minutes. Skim and discard the oil which sits at the top. In addition, if the meat and gravy are not dark enough add some more cassareep. The color should be dark; the pictures tell the story.
Add sugar, the second pepper, salt to taste and cook slowly for another 10-15.
It is okay to eat this dish immediately, however, it is best after 24 hours. Besides, it tastes even better as the days go by. As such it is advisable to make it a day ahead. Note there is no need to refrigerate this dish after cooking it. It is safe to remain at room temperature once it is warmed up at lease once per day.
This meal is typically served warm with bread (home made); however some people eat it with store bread, rice and ground provision.
If you were to visit Guyana, pepperpot should be one of the things on your must have list or if you have a Guyanese friend ask them to make you some. To take it a little further, if you are able to put your hands on some cassava cassareep go right ahead and experiment.
I understand versions of the dish are also served in several other countries in the Caribbean, including Trinidad and Tobago, Grenada and St Vincent. I wonder if it taste the same?
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