Pepper pot was originally a Native American (Amerindian) meal. It’s mostly popular in Guyana and often eaten on Christmas.
Pepper pot is a dark spicy meal. It is wonderful with Cook up Rice, Bread or Fufu.
Not any meat should be used. Avoid Bird meat and Fish.
Ingredients:
- 4 lbs. round stake 2-3 lbs. bull feet cut up into medium pieces
- 2 lbs. brisket
- 3 cups of Cassava Cassareep (Sari brand is good. Get it on Amazon. 2 bottles needed).
- 2 large hot pepper
- 2 tbs sugar
- 10 whole cloves
- 5 sticks cinnamon (finger size)
- 1 large onion (chopped)
- 4 head scallions (chopped)
- 2 stalk celery (chopped)
- 6 sprigs fresh thyme or 1 tbs dry
- 2 tbs oil
- Salt to taste
Preparation:
Clean the beef cut into HALF PALM pieces. Clean feet as well rinse both
Heat oil in a large pot, add feet and allow to fry until it’s no longer have liquid.
Add all other ingredients except beef, and 8-10 cups of water.
Allow to boil on medium heat for 30 minutes. Do this every morning and early evening for two days adding water if needed
After two days, add beef and 1 pot spoon oil, allow to fry until on longer pink.
Add all beef into pot with feet and boil for 30 minutes morning and early evening
.
When the beef reaches the desired tenderness, allow the gravy to thicken.
Let Cool
NOTE: The best way to prepare Pepper pot is to boil it for 1/2 hour then let it cool overnight. Then boil for another 1/2 hour in the morning. Then let it cool until late afternoon then boil for another 1/2 hour and adding water when needed. Repeat this over a 2–3-day period or until the meat is very render.
Serve with Cook up Rice, Bread or Fufu or boil ground provision or plantains