If you’re feeling like trying your hand at some good Guyanese pepper pot then this article will help put you on the right track. Be sure to let us know how it came out after you’re done.
- 1 pound stew beef or 1 pound beef brisket
- 1 pound pork, trotters (or cow’s heels) (optional)
- 1⁄2 pound pigs tail (optional)
- 1⁄2cup amerindian seasoning (cassareep)
- 1 red hot pepper
- 1 cinnamon stick (1 in x 1 in)
- 1 ounce sugar
- 2 stalks basil
- 1 bunch fine fresh thyme
- 1 large onion chopped
- 3 garlic cloves chopped
- Soak pig tails and scald.
- Put the cow heel or trotters in a covered pot with water to boil.
- When half cooked add in all the other meats with hot water to cover.
- Add all other ingredients and let it simmer gently for about one hour or until meats are all tender.
- Add salt or sugar to your individual taste.
- Note: This dish develops flavor when left over a very long period, sometimes for days. If it is left unrefrigerated, it should be reheated to a boil every day.
- Pepper pot is popularly served with dense bread and butter, though it is equally as good when served with rice or roti.