How to make Pepperpot – Guyanese style – 2 videos

How to make Pepperpot – Guyanese style

Guyanese Pepperpot is an Amerindian derived dish popular in Guyana. It is traditionally served at Christmas and other special events; it is also Guyana’s national dish.

Pepperpot is a stewed meat dish, strongly flavored with cinnamon, hot peppers, and Cassareep, a special sauce made from the Cassava root. Beef, pork, and mutton are the most popular meats used, though some have been known to use chicken.   Like the original Amerindian version. It is usually made in a large pot and can be reheated and eaten over several days because the Cassareep starts preserving the meat.  [more on Wikipedia]    See two videos below:

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  • Charlie Henery  On 07/06/2012 at 5:52 pm

    I would like to suggest that you remove these 2 videos of making pepperpot as they contradict each other in their methods. I get the distinct impression that they do not understand (if they know) the origins of pepperpot. Pepperpot is very simple and the method can be found in “Whats Cooking in Guyana” a publication of the Carnegie School of Home Economics.

    • d lash  On 12/22/2012 at 2:58 am

      You are correct,they should remove these two suggestions immediately.

  • Lorraine Lewis  On 01/01/2014 at 2:37 am

    I am Guyanese born and bred . never in my life have I seen pepper pot made by the second method. The first method was close enough. Please remove them both.

    • guyaneseonline  On 01/01/2014 at 7:24 am

      Could you please enlighten us with your recipe regarding the REAL GUYANESE PEPPERPOT that you know.

  • Ron. Persaud  On 01/02/2014 at 1:21 am

    For what it might be worth, here is my version – encounter really – with pepper pot.
    I spent a year as a teacher at Aishalton village in the South Rupununi and every “home” had a pepper pot boiling.
    I have to confess that I never saw how the Wapisiana Indian started the pot because it was boiling when I went there and it was still boiling when I left the community.
    I can attest that they added only five ingredients from time to time. Meat or fish as was caught or trapped, casareep (separately made), water, pepper and salt.
    I did not care much for the preparation of the meat but I had to remind myself that I was observing subsistence living. (You used everything from the pig except the squeal). Every traveler carried some cassava bread and cassava meal. (she-bay).
    The cassava meal was made palatable by the addition of water; or some broth from the host’s pepper pot. One was permitted to dip pieces of cassava bread into the pot.
    Years earlier my grandmother who did not eat beef or pork used to make pepper pot with gill-backer head(s).
    As far as I recall, very few condiments were added lest they counteract the effect of the casareep which is a splendid meat preservative
    And casareep, of course, is a topic of quite another discussion.

  • Towa Towa  On 01/03/2014 at 1:30 am

    None of you people know how to make pepperpot,
    You just looking for your few minutes of fame at the stove.
    Waste of time watching “YOU”

  • Selena Fung  On 12/24/2016 at 4:36 am

    I guess these videos are the new and improved version on how to it more tasty, also they do not continuously cook for weeks just adding more raw meat, like the Ameridians in the Bush, it’s a one time cook that only last a few meals, for me it’s simple, garlic, married man poke( basil) thyme,cinnamon, pepper, sugar cassreep and your meats .

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