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Pepperpot
Isabella

Guyanese Pepperpot

This richly spiced Guyanese Pepperpot is a celebration in a pot — slow-cooked meat infused with warm cloves, citrus, homemade green seasoning, and deep caramelized cassareep. The result is a glossy, aromatic stew that’s tender, bold, and unforgettable, perfect for holidays or cozy weekend meals.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Guyanese
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Place all green seasoning ingredients into a food processor and blend into a smooth paste. Add water only if needed. Refrigerate extra seasoning for up to 2 weeks.
  2. Coat the meat with 1/4 cup green seasoning, salt, and pepper. Marinate for 1 hour or overnight.
  3. Preheat oven to 375°F (190°C). Heat oil in a Dutch oven and brown the meat in batches until well-seared. Set aside.
  4. Add more oil if needed. Sauté Scotch bonnet and onion for 5 minutes, then add garlic and cook briefly until fragrant.
  5. Stir in cassareep, brown sugar, ginger, cloves, cinnamon, orange peel, scallions, and bay leaf. Return meat and add enough water to cover. Bring to a boil.
  6. Cover and transfer to the oven. Cook for 2–2 1/2 hours until meat is tender. Skim excess fat.
  7. Remove meat and strain the liquid to remove spices and aromatics.
  8. Return the strained liquid to the pot and boil to reduce and concentrate flavor.
  9. If desired, whisk cornstarch with water and stir into the pot to thicken. Return the meat, adjust seasoning, and finish the stew.

Notes

Cassareep is essential for authentic flavor. Use oxtail or goat for the richest broth. If the sauce becomes bitter, reduce the amount of orange peel or ensure no white pith is used.