Pepperpot

Pepperpot is one of those rare dishes that tastes like tradition, celebration, and comfort all at once. From the very first simmer, this richly spiced Guyanese stew fills your kitchen with warm cloves, citrus, and caramelized cassareep — an unmistakable aroma that promises something unforgettable. Whether you’re cooking for a holiday feast or craving a deeply satisfying weekend meal, this Pepperpot delivers everything you love about slow-cooked meat: tenderness, depth, and bold, aromatic flavor. In just one pot, you get a beautifully balanced stew that’s sweet, savory, spicy, and absolutely irresistible.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Deep, authentic flavor — the combination of cassareep, warm spices, and fresh aromatics creates a taste that stands above standard beef stews.
• Flexible meat options — choose oxtail, beef, goat, or mutton, depending on what your family loves or what’s available.
• Perfect for holidays or gatherings — Pepperpot tastes even better the next day, making it ideal for Christmas morning or make-ahead meal prepping.
• Rich cultural heritage — this version stays true to the Guyanese essence while using a clear method that makes it accessible for all cooks.
• Unbelievably comforting — tender meat, glossy broth, and soulful spices come together to create a dish that feels warm, cozy, and memorable.

What sets this recipe apart is the layered flavor-building technique: homemade green seasoning, proper browning, and a slow oven braise that guarantees melt-in-your-mouth results.

Ingredients Needed

For the Green Seasoning

• 1 bunch fresh thyme, stems removed
• 1 bunch basil (use leaves and soft stems)
• ½ bunch parsley (leaves + tender stems)
• 10–12 scallions, roughly chopped
• 1 full head of garlic, peeled
• 1 large yellow onion, chopped
• 3–4 wiri wiri peppers or 1 whole Scotch bonnet

For the Pepperpot

• 4 lbs bone-in stew meat (oxtail, beef chuck, goat, or mutton), cut into 3-inch chunks
• Kosher salt and freshly ground black pepper
• 2–3 tbsp vegetable oil
• 2 Scotch bonnet or habanero peppers, chopped (adjust to taste)
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 cup cassareep
• ¼ cup packed brown sugar (light or dark)
• 1 tbsp grated fresh ginger
• 1 tbsp whole cloves
• 3 medium cinnamon sticks
• Peel of 1 medium orange (wide strips, no white pith if possible)
• 4 scallions, cut into 4-inch sections
• 1 bay leaf
• 2 tbsp cornstarch (optional, for thickening)
• Bread, roti, or rice — for serving

How to Make Pepperpot

Step 1 — Make the Green Seasoning

Place all green seasoning ingredients into a food processor. Blend into a thick, smooth paste, adding a few tablespoons of water only if necessary to help it process. You should end up with about 3 cups. Refrigerate any extra (airtight container) for up to 2 weeks.

Step 2 — Season and Marinate the Meat

Coat the meat with ¼ cup of the green seasoning, 2 tsp salt, and 1 tsp pepper. Mix well so every piece is covered. Let it marinate for at least 1 hour at room temperature, or refrigerate it overnight for deeper flavor.

Step 3 — Brown the Meat

Preheat the oven to 375°F (190°C).
Heat 2 tbsp oil in a large Dutch oven over medium heat. Shake off excess marinade and brown the meat in batches to avoid steaming. Brown until all sides develop a golden crust — this step builds the base flavor. Transfer the seared pieces to a plate.

Step 4 — Build the Aromatic Base

Add another tablespoon of oil if the pot looks dry. Add the Scotch bonnet and chopped onion. Sauté for about 5 minutes, or until the onions soften and turn translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 5 — Add Cassareep and Spices

Pour in the cassareep, brown sugar, ginger, cloves, cinnamon sticks, orange peel, scallions, and the bay leaf. Stir well. Return the browned meat (plus any juices) to the pot, then pour in enough water to fully cover the meat. Bring everything to a boil over high heat.

Step 6 — Slow-Cook in the Oven

Cover the Dutch oven tightly and move it into the preheated oven. Cook for 2 to 2½ hours, or until the meat is very tender. Skim off any excess fat that collects on the surface.

Step 7 — Strain the Liquid

Remove the meat and let it cool slightly. Pour the cooking liquid through a fine-mesh strainer into another bowl to remove whole spices and aromatics.

Step 8 — Reduce the Broth

Return the strained liquid to the pot. Bring it to a boil to concentrate the flavors.

Step 9 — Thicken (Optional) & Finish

If you want a slightly thicker stew, mix 2 tbsp cornstarch with 2 tbsp water to create a slurry. Stir it into the pot and continue boiling until the sauce lightly coats the back of a spoon. Taste and adjust with salt or pepper. Add the tender meat back into the pot.
(If skipping cornstarch, you can make this up to 3 days in advance.)

Serving and Storage Tips

Serving

• Traditional pairings include soft bread, homemade roti, or steamed white rice.
• For a beautiful presentation, scatter sliced scallions or a little fresh thyme on top.
• Serve it in deep bowls to showcase the glossy, dark broth.

Storage

• Refrigerate: Up to 4–5 days in an airtight container. Pepperpot tastes even better on day two.
• Freeze: Up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop over medium heat until hot throughout.

Helpful Notes

• Cassareep is essential — do not substitute molasses or soy sauce. The flavor is unique and crucial.
• The stew naturally darkens and deepens as it sits.
• Oxtail and goat produce the richest broth, while beef chuck cooks faster and stays tender.
• If you prefer less heat, remove the seeds from the peppers or use only one.
• Avoid using too much water at the start; you can always add more later.

Conclusion

This Pepperpot recipe brings together everything people love about Caribbean cooking: bold spices, slow-simmered tenderness, and deep tradition. With homemade green seasoning, cassareep, and aromatic spices, every bite is rich, comforting, and unforgettable. Whether you’re making it for a holiday morning or a cozy weekend dinner, this version guarantees a flavorful result that feels both authentic and approachable.
If you try this recipe, please leave a comment and a star rating — I’d love to hear how it turned out! And don’t forget to share your Pepperpot photos on Pinterest or Facebook.
What twist or variation did you try? Tell me below!

Frequently Asked Questions (FAQ)

Can I use a different type of meat?

Yes! Oxtail, beef, goat, and mutton all work beautifully. You can even mix them for a richer broth.

Is there a substitute for cassareep?

No — cassareep is essential for authentic Pepperpot flavor. Without it, the dish becomes a standard stew.

How thick should the Pepperpot be?

It should be glossy and slightly syrupy, not soupy. You can reduce the broth longer or use the cornstarch slurry if you prefer thicker results.

Can I make this gluten-free?

Yes — Pepperpot is naturally gluten-free as long as your cassareep brand contains no added gluten.

Why did my sauce turn bitter?

Overcooking the orange peel or using too much of the white pith can cause bitterness. Use thin peel strips only.

Is Pepperpot freezer-friendly?

Absolutely. The flavors deepen over time, making it perfect for long-term storage.