Guyanese Pepperpot Recipe (Rich & Spicy Caribbean Stew)
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Chili Pepper Madness · by Mike Hultquist★ 4.8 (4)

Guyanese Pepperpot Recipe (Rich & Spicy Caribbean Stew)

NUTRITION · PER SERVING195M COOK
CAL 38%·PRO 100%
CARBS 14G7% OF CAL
2G FIBER9G OTHER3G TOTAL SUGAR
FAT 51G61% OF CAL
19G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bold, spiced Caribbean stew with slow-braised beef and pork, warming spices like cinnamon and allspice, and the distinctive cassareep ingredient. Rich, deep, and fiery.

maincaribbeansoupbeefporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tbsp vegetable oil
  • 2 pounds beef chuck (oxtail, or brisket cut into chunks)
  • 1 pound pork shoulder (optional, or use more beef)
  • 1 large onion (chopped)
  • 5 cloves garlic (minced)
  • 1/4 cup fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon whole cloves (or 1/4 teaspoon ground cloves)
  • 1 teaspoon ground allspice
  • 2 teaspoon freshly cracked black pepper
  • 2 tablespoons brown sugar
  • 1/2 cup cassareep (essential - see notes)
  • 1 tablespoon vinegar (white or apple cider)
  • 1-2 whole Scotch bonnet peppers (or wiri wiri peppers, which are traditional in Guyana)
  • Salt and pepper to taste
  • Water or beef broth (use broth for deeper flavor) (enough to just barely cover the meat, typically 2-3 cups depending on pot size.)
PREP
15M
SODIUM
443MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.