Guyanese Pepperpot

This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. This is a special Christmas morning breakfast dish. This is a typical Amerindian of Guyana dish. It is also enjoyed with rice for lunch or dinner.

Minutes to Prepare: 45

Minutes to Cook: 75

Number of Servings: 10

Ingredients

• Ingredients
  2 lbs stewing steak (pork or beef) or brisket
  2 pig trotters or cow’s heels (optional: it will make it gooey)
  2 lbs ox tail
  1 cup cassareep
  2 red hot pepper
  1 in x 1 in stick cinnamon
  3 heads clove
  2 oz. sugar
  Salt to taste
  2 stalks basil
  1 bunch fine thyme
  1 large chopped onion
  3 cloves chopped garlic

   

  Preparation
  1. Clean the meat thoroughly.
  2. Put the heel or trotters in covered pan with water to boil.
  3. Skim. When half tender add other meat and hot water to cover cook in hig for 15 minutes.
  4. Add all other ingredients and simmer until meat is tender. Add remaining ingredients.
  5. Adjust flavor with salt and sugar
  6. Simmer gently for about one hour until meats are tender and sauce is relatively thick

Tips

Very enjoyable a day or two after. Warm Pepperpot when you are going to eat it. Enjoy Guyanese pepperpot. ** Dessie.

Directions

Cook cow heel for 15 minutes on high in a pressure cooker is best, as meat gets tender quickly.

Serving Size: servings of 10