Pepperpot

Pepperpot is a traditional Caribbean stew, most strongly associated with Guyana. It is a slow-cooked meat dish prepared in cassareep, a thick, dark syrup made from the juice of cassava that acts as both flavoring and a preservative. The meat, typically beef or pork, is browned and simmered with cassareep and water, along with a spice blend that commonly includes hot peppers, cinnamon, cloves, nutmeg, and black pepper. Onions and garlic are common aromatics, and some recipes add sugar or molasses.

Cooking can take several hours, often overnight, until the meat is tender and the sauce is thick and deeply flavored. The cassareep helps preserve the dish in tropical climates and gives it a distinctive, slightly sweet and peppery character.

Pepperpot is a cornerstone of Guyanese cuisine and is frequently prepared for Christmas and other festive occasions. The dish has spread through Caribbean communities abroad, where family recipes vary. Variations exist in the choice of meat (beef, pork, goat, or lamb) and in spice levels, but cassareep remains the defining ingredient.

In serving, pepperpot may be accompanied by rice, cassava bread, or other starches. Due to its history and distinctive flavor, pepperpot is often cited as a national or emblematic dish of Guyana.