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Guyanese Beef Pepperpot

Guyanese Pepperpot is widely regarded as the nation's signature dish and is a treasured symbol of the country's rich culinary heritage. Rooted in the traditions of Guyana's Indigenous peoples, this slow-cooked meat stew is made with cassareep, a thick, dark syrup extracted from cassava that gives the dish its distinctive flavor, rich color, and natural preservative qualities. Combined with aromatic spices, cinnamon, cloves, orange peel, and your choice of beef, oxtail, or other meats, pepperpot develops an even deeper, more complex flavor the longer it sits.
A centerpiece of Christmas morning celebrations across Guyana, pepperpot is traditionally served with homemade bread, plait bread, or rolls and is often enjoyed over several days as the flavors continue to mature. More than just a meal, Guyanese Pepperpot represents family, tradition, and the enduring connection between food, culture, and heritage that has been passed down through generations.
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Ingredients Method Notes

Ingredients
  

  • 2 lbs Oxtail
  • 2 lbs beef shank
  • 2 lbs chuck roast beef
  • 3 lbs cowfoot
  • 2 lbs beef tendon
  • 2 tbsp salt
  • 1 tbsp beef bouillon
  • 1 tbsp complete seasoning
  • 1 tsp black pepper
  • 1 tsp ground cinnamon
  • 1 tsp ground clove
  • Zest 1/2 an orange
  • 1 cup green seasoning
  • 1/3 cup cassareep
  • For the sauce
  • 1 - 11/2 cups cassareep
  • Slice of orange peel
  • 2 cinnamon sticks
  • 1 tbsp cloves
  • 2 star anise
  • Thyme
  • Habernero & scotch bonnet
  • 1 tbsp salt
  • 1 tbsp beef bouillon
  • 1 tsp black pepper
  • 2 tbsp mushroom seasoning
  • 2 tbsp brown sugar
  • Hot water

Method
 

  1. Instructional video

Notes

Recipe by Candy Tha Glam Cook

This delicious recipe is courtesy of Candy Tha Glam Cook, a self-taught culinary creator known for bringing vibrant Caribbean and international flavors to life with easy-to-follow recipes and engaging cooking tutorials. Her passion for food and creative presentation has inspired thousands of home cooks around the world.
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