Guyanese pepperpot

01 / ABOUT THE DISH

About the dish

Traditionally served on Christmas morning, Guyanese pepperpot is the national dish of Guyana, the third-smallest country on mainland South America. It is a rich and hearty meat stew that was originally invented by the Amerindians, the indigenous people of Guyana. Guyanese pepperpot uses cassareep, a preservative made from grated cassava, additionally flavored with brown sugar and cinnamon, used by the Amerindians as a way of preserving the meat such as pork, beef, cow's heels, and ox tails. The meat is mixed with cassareep and spices such as thyme, cinnamon, orange peel, cloves, onions, and garlic, all of it cooked together in a stew. It tends to taste better if left to stay for a few days, as it develops more flavor, and then it is simply reheated and enjoyed again. The dish is traditionally served with slices of homemade plait bread, used to soak up the flavorful stew juices.