What tastes spicy and sweet at the same time? Pepperpot. Pepperpot is a dish enjoyed by many Guyanese and it is one of Guyana’s national dishes. This dish needs to be cooked for several hours, and so it is usually reserved for special occasions.
Where did Pepperpot come from?
Pepperpot began with the indigenous people of Guyana – the Amerindians. Cassava, a poisonous bitter root, was discovered by the Amerindians to have special preservative properties. The preservative properties came from the cassava’s liquid extracts which was called kadakura sauce or kada.
Cassareep – Cassareep is made from the bitter cassava root. A tribe called the Arawaks saw that when liquid from the cassava was left in the sun it became dark brown – this was discovered to be a natural preservative.
The cassava is grated, placed in a matapee and the liquid is collected in a pail. About a hundred pounds of grated cassava roughly produces a pail of liquid and each pail produces a bottle of cassareep. The liquid is left to settle for one hour and it is strained before it is boiled. Half a gallon of liquid is boiled to make the cassareep. The cassareep can take about two hours to boil and spices like cinnamon, clove and salt can be added for increased flavor.
Delicious Pepperpot
Chunks of beef including the bones are thrown into the pot to be stewed; chicken, pork or mutton can work too. Some people include cow heels and ox tails in the pot. Whatever meat is suitable for the family can be used. The secret really lies in the liquid of the cassava – which when processed produces cassareep. Because of the preservatives in the cassareep, pepperpot can be reheated and eaten over several days. Spices such cinnamon can be included in the pot as well as hot peppers to make it spicy. Pepperpot can be eaten with cassava bread, home-made bread, store-bought bread and some even eat it with rice or roti.
Did You Know?
Generally, it is agreed that beef is the meat for pepperpot. However, the original pepperpot would have included wild meat; it still does sometimes.
Tip: The vegans and vegetarians doesn’t have to feel left out; even tofu can be used in pepperpot instead of meat.
How to Prepare and Cook Pepperpot
Have your butcher cut the meats into the same size pieces and try your best to trim off as much fat as you can. You can use a combination of meats with bones and boneless.
In a large/deep pot, heat the oil and add the pieces of meats; wash and drain first and try to brown a little. Then add all the other ingredients, except the water, and give it a good stir. Next, add the water, make sure everything is covered and bring to a boil.
As it comes to a boil you’ll need to skim and discard the sort of scum at the top of the pot and during the 3 hour braising process, you’ll want to do the same for any oily fats you see on the surface. Now that it’s boiling, reduce to a very gentle simmer, cover the pot and let it go for 3 hours. Yes, you can use a pressure cooker to help with the lengthy cooking time, but better flavors are achieved from slow cooking.
After 3 hours the liquid would have reduced by about 3/4, so it will be intense in both color and flavor, this results in a tasty Caribbean gravy. Guyanese pepperpot is something that remains on the stove after cooking and is gently heated every time when needed. Pepperpot can be eaten with cassava dumplings or ground provision.
The Best Way to Cook Pepperpot!
When cooking pepperpot, add the cassareep with your meat and let it stew in its own juices; only adding water if it is necessary. Guyanese basil (married-man pork) and thyme makes a great difference. The vast flavors it gives to the stew is mouthwatering. These authentic herbs can give the pepperpot an incredible taste.
Pepperpot in Guyana
This dish is eaten by young and old. It has a sweet and spicy flavor. This culture of the Amerindians has affected Guyana greatly. They love pepperpot; they enjoy breaking their bread and dunking it into that dark, stewed gravy that tastes so lovely. Various meats can be used when cooking pepperpot, even tofu can be used. When the meat is cooked and soaked with the cassareep gravy mixed with spices and pepper, this juicy flavor slides down you’re throat with great delight. Pepperpot is a mouthwatering dish that is cherished in Guyana.
Article References:
- http://guyanachronicle.com/2017/12/24/our-pepperpot
- https://en.wikipedia.org/wiki/Guyanese_pepperpot
- https://www.geniuskitchen.com/recipe/guyana-pepper-pot-192669
- http://caribbeanpot.com/simple-guyanese-pepperpot-recipe/
