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Pepperpot

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 (leaves and soft stems)
  • 0.5 bunch parsley (leaves + tender stems)
  • 10-12 scallions, roughly chopped
  • 1 head garlic, peeled
  • 1 large yellow onion, chopped
  • 3-4 wiri wiri peppers or 1 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 to taste
  • 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
  • 0.25 cup brown sugar, packed
  • 1 tbsp grated fresh ginger
  • 1 tbsp whole cloves
  • 3 medium cinnamon sticks
  • 1 peel of medium orange wide strips, no white pith
  • 4 scallions, cut into 4-inch sections
  • 1 bay leaf
  • 2 tbsp cornstarch (optional) for thickening

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.