Pepper Pot Stew – A rich, spicy Guyanese dish

Pepper Pot Stew – A Rich, Spicy Guyanese Dish

Pepper Pot Stew is a cherished Guyanese dish known for its bold flavors and aromatic spices. This slow-cooked meat stew is traditionally prepared with beef, pork, or goat and is infused with cassareep—a rich, dark sauce made from cassava—and a blend of warming spices such as cinnamon, cloves, and thyme. Often enjoyed during Christmas and special occasions, this dish is deeply rooted in Guyanese culture and is a staple in many homes.

A Staple Across Cultures: The Many Names of Pepper Pot Stew

Pepper Pot Stew is not unique to Guyana; it has variations across different regions, each with its own twist on the classic dish. While the Guyanese version is known for its signature cassareep flavor, other cultures have similar stews with their own distinctive ingredients and techniques.

• Caribbean:

  • Jamaica: “Jamaican Stewed Meat” (Uses Scotch bonnet peppers for spice)
  • Trinidad & Tobago: “Pepper Stew” (Often includes coconut milk for richness)
  • Haiti: “Tassot” (Uses citrus marinade and slow-cooked meat)

• Central & South America:

  • Belize: “Chimole” (Black dinner stew with recado paste)
  • Suriname: “Moksi Alesi” (Includes salted meats and aromatic seasonings)
  • Brazil: “Carne de Panela” (Similar slow-cooked meat stew with regional spices)

• Africa:

  • Nigeria: “Ofe Nsala” (White pepper soup with spicy broth)
  • Ghana: “Nkatenkwan” (Peanut butter soup with a rich, hearty texture)
  • Cameroon: “Mbongo Tchobi” (Smoky black stew with unique spices)

These regional variations highlight the global influence of slow-cooked, spiced stews that are both comforting and flavorful.

Recipe Overview (Quick Facts Section)

• Preparation Time: 20 minutes
• Cooking Time: 2.5 to 3 hours
• Calories per Serving: 600 kcal
• Cooking Difficulty: Moderate
• Lifestyle Suitability & Specialty: Gluten-Free, High-Protein, Caribbean Cuisine
• Countries Where the Meal is Popular: Guyana, Trinidad & Tobago, Jamaica, Belize, Suriname, United States (Guyanese diaspora)

Detailed Description:

Pepper Pot Stew is one of Guyana’s most cherished dishes, deeply rooted in Indigenous and Afro-Caribbean traditions. This rich, dark stew is slow-cooked with meats such as beef, pork, or oxtail and enhanced by the distinct flavor of cassareep—a thick, slightly sweet, and smoky sauce derived from cassava. Spices like cinnamon, cloves, and allspice add warmth, while Scotch bonnet peppers provide a fiery heat, making it a dish that bursts with bold flavors.

Traditionally enjoyed during Christmas and special occasions, Pepper Pot is often prepared in large batches as its flavors develop even further over time. The stew is best served with Guyanese plait bread or steamed rice, allowing the deep, complex sauce to be fully appreciated.

Across different Caribbean and South American regions, similar dishes exist under various names. In Trinidad & Tobago, a variation includes coconut milk for added richness, while in Jamaica, a similar dish known as “Jamaican Pepper Pot” is often prepared as a soup featuring callaloo. Suriname and Venezuela have their own versions influenced by Indigenous and African cooking traditions, often incorporating local spices and cassava-based ingredients.

Ingredients (Serving for 4 People)

✅ For the Pepper Pot Stew:
✔ 2 lbs beef, pork, or goat (cubed)
✔ 2 tbsp vegetable oil
✔ 1 onion, finely chopped
✔ 4 garlic cloves, minced
✔ 2 tbsp cassareep (Guyanese cassava sauce)
✔ 1 cinnamon stick
✔ 4 cloves
✔ 1 tsp thyme (fresh or dried)
✔ 1 tsp brown sugar
✔ ½ tsp black pepper
✔ ½ tsp salt
✔ 1 whole Scotch bonnet pepper (optional, for extra spice)
✔ 3 cups beef or pork broth
✔ 2 tbsp vinegar

List of Utensils Required

• Large pot for slow cooking
• Wooden spoon for stirring
• Cutting board
• Sharp knife

Nutritional Information (Per Serving & Per 100g)

Step-by-Step Cooking Instructions

Step 1: Heat oil in a large pot over medium heat. Add onions and garlic, sauté until softened and fragrant.

Step 2: Add the meat and brown on all sides for about 10 minutes.

Step 3: Stir in cassareep, cinnamon, cloves, thyme, brown sugar, black pepper, and salt. Mix well to coat the meat.

Step 4: Pour in the broth and vinegar, then add the whole Scotch bonnet pepper for spice. Bring to a boil.

Step 5: Reduce the heat to low, cover, and let simmer for 2.5 to 3 hours, stirring occasionally, until the meat is tender and the sauce thickens.

Step 6: Serve hot with bread (Guyana plait bread), rice, or boiled cassava.

Explore Related Categories & Subcategories

• Shop Guyanese Ingredients
• Caribbean Spices & Seasonings
• Traditional Slow-Cooked Stews

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