Saturday, December 22, 2007

Pepperpot (Guyanese Style)

Pepperpot is an Amerindian recipe that is a staple for Christmas Day.
Eaten with bread and butter, it's sweet and tasty.
Cassareep is used in the recipe and cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Pepperpot develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. My mother in law says that years gone by, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years.
The good thing about Pepperpot at this time of year is that it won't take up precious space in your fridge.

You'll need:
2 lbs. stewing steak or brisket
2 lbs. pickled pig tail
2 lbs. ox tail
1 cup casareep
1 one inch piece dried orange or lemon peel
8 or so springs of fresh Thyme
1 one inch piece stick cinnamon
3 heads clove
2 ozs. sugar
1 or two scotch bonnets
salt to taste

Clean meat thoroughly.

Put pig tails in pan. Cover with water and bring to boil. Skim.

When half-tender, add other meats, and hot water to cover. Cook for about one hour.

Add other ingredients and simmer until meat is tender. Adjust flavour by adding salt and sugar.

Serve hot.
Don't forget to bring it a full boil every day if you don't refridgerate it.


Special K said...

And yet, strangely, no peppers!

I would totally try making this if I had the first clue about where to get pig's tails.

Radmila said...

Never mind finding pig tails in Calgary...try finding cassareep!

Thanks for reminding me...I forgot to add the one or two scotch bonnett...there are your peppers.

Jdid said...

I'm always keen to try new seasonings and preservatives so where would i find cassareep in Toronto?

Marc Edun said...

Cassareep can be found in many West Indian foot marts in the GTA. Brampton and Scarborough have many. Look on for a store called Niceys in your area.

Nicey's Food Mart - 416-656-5648

Nicey's Food Mart - 416-499-9500
Take-Out 54A Morecambe Gate , Scarborough , ON M1W 2N6

HeavenBeas said...

Ummmmm... Special K.... sorry to burst your sarcastic bubble of joy, but Scotch Bonnet is actually a very hot pepper... but is used in this dish not for its heat, but it's lovely flavour...
This is not a spicy dish, but pepper is definately an ingredient, as it is in many Guyanese dishes.

Anonymous said...

this is a good recipe
but try this with real home made bread

Radmila said...

Only if my mother in law is making it...LOL

Anonymous said...

this recipe need fine thyme and ginger ok

Radmila said...

There is thyme in it, and my mother in law never liked ginger in it...and it's her recipe.

Kenisha Baldeo said...

@Special K > actually pepper is added. A lot of pepper! I'm Guyanese and I think this is just a generic recipe. It most certainly has a kick when we make it!

Radmila said...

Kenisha...I'm sure my mother in law would love to hear her recipe referred to as "generic" because Guyanese women aren't sensitive at all about their cooking skills and recipes...especially when they catered to the Guyanese Parliament in their day...LOL
I'll have to tell her your thoughts. I'm sure she'll get a laugh.

Anonymous said...

Radmilla, just to let you know, I love the way you cater to everyones questions.. Even if they are rude !! Nice work !!

Anonymous said...

Curious... no garlic or onion?

tony hendrick said...

This is Tony from England, I work with a Guyanese guy in London, he loved Pepperpot, if you can get Jewish egg bread its platted, this combination is FANTASTIC! I am going to try this recipe on my family here in Kent, England.

Radmila said...

Absolutely! You should Tony.

Anonymous said...

this is why i love living in brooklyn you find everything to make pepper pot an you get the cassareep an every other thing for the pot. i got a guyanese store up my block everything from guyana you could find there down to fish

Radmila said...