A sweet and savory stew unlike any other in the world.
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| Pepperpot, a national dish of Guyana, is a delightful meat-based stew, rich with braised beef and infused with cinnamon, clove, thyme, and wiri wiri peppers, a small red pepper that's native to Guyana and is prized for its bright and spicy punch. The dish is also defined in large part by the inclusion of cassareep, a thick, black liquid (the reason pepperpot stew is dark) that has the same consistency as molasses and is made from the bitter juices of the cassava. Tiffany Boakye-Korsah's favorite way to enjoy pepperpot is with a combination of oxtails, beef, and cow foot (collagen-rich cuts are popular inclusions, as they enrich and thicken the stew's consistency). For this recipe, each meat is pressured separately due to their various cooking times then combined into one big pot. Although not traditional, this version also calls for nutmeg for an added layer of spice complexity. | | | |
| More beefy braises and stews | |
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