Learn how to make Guyanese pepperpot stew with Caribbean cookbook author Chris De La Rosa. A delicious meat stew, pepperpot is basically a variety of meats, braised in a cassareep infused liquid and cooked in Guyana during the holiday season. Most Guyanese like a thick slice of plait bread and a serving of pepperpot on Christmas morning.

For this Guyanese Pepperpot you’ll need…

4 lbs of meat- (beef and goat)
1 cup cassareep
2 cinnamon sticks
1 1/2 inch orange peel
4 cloves garlic
4 wiri wiri peppers (or 1 scotch bonnet)
1/2 cup brown sugar
1 1/2 tsp salt
8-12 cups water
4 springs thyme
6 cloves (optional)
2 onions (medium)

More Caribbean recipes can be found at http://www.caribbeanpot.com

Get my latest cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbean-Traditional-Fusion-Recipes/dp/0992050502

Connect with Chris De La Rosa

Facebook: http://www.facebook.com/pages/Caribbean-Pot/160863714535
Twitter: https://twitter.com/obzokee
Instagram: caribbeanpot
Contact: http://caribbeanpot.com/contact/
Pinterest: http://www.pinterest.com/caribbeanpot/the-caribbean-pot/

To learn more about Chris De La Rosa, you can visit http://www.ChrisDeLaRosa.com

source