Pepper Pot

Ingredients for 4 servings:

• 1 kg beef
• 2 pig’s feet
• salt water
• 2 onions, chopped
• 4 tbsp brown sugar
• 2 tsp salt
• 4 chili peppers
• 8 carnations
• 1 cinnamon stick(s)
• 250 ml syrup (cassareep – cassava syrup)
• 1 tsp thyme
• 2 tbsp vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

the national dish of Guyana

Cut the beef into bite-sized cubes and simmer with the pig’s feet in salted water over low heat for one hour. Then add the cassareep, onions, sugar, chili, cloves, cinnamon, and thyme and simmer for another hour. Then fish out the cinnamon stick, cloves, and chili peppers. I also remove the pig’s feet and return only the boned meat to the pot. Season with two tablespoons of vinegar and serve. The essential ingredient for this dish is cassareep, the dark, thickened juice of the cassava root (manioc). Unfortunately, there is no substitute for it, but you can find it here in specialty stores. You can be flexible with the types of meat; use at least two different types. You can also use tripe, poultry, or salted meat.