Main Course · Dinner · Caribbean ·

Coconut-Crusted Guyanese Pepperpot with Cassareep

Name: Coconut-Crusted Guyanese Pepperpot with Cassareep
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Beef shank, 2 lbs, cut into large chunks; Oxtail, 1 lb, cut into pieces; Cassareep, 1 cup; Cinnamon stick, 1; Whole cloves, 4; Scotch bonnet pepper, 1, whole; Brown sugar, 2 tbsp; Salt and pepper, To taste; Unsweetened shredded coconut, 1 cup; Breadcrumbs, 1/2 cup; Parsley, 1/4 cup, finely chopped; All-purpose flour, 1/4 cup; Large eggs, 2; Oil for frying; Garlic, 4 cloves, minced; Fresh thyme leaves, 1 tbsp; White vinegar, 1 tbsp; Allspice, 2 tsp; Beef stock, 4 cups; Water, 1 cup; Onion, 1, chopped; Vegetable oil, 2 tbsp

This dish combines the rich flavors of a traditional Guyanese pepperpot with a coconut crusted twist for an exotic and fulfilling experience.

4.8(423 reviews)

·By Ethan Brooks·September 16, 2025

Coconut-Crusted Guyanese Pepperpot with Cassareep — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

Pepperpot Base

Coconut Crust

Marinade

Stew Liquid

Nutrition

Per serving

Calories: 836 kcal
Protein: 63.5 g
Carbs: 47.7 g
Fat: 43.5 g
Fiber: 3.2 g

Whole recipe

Total

Calories: 5015 kcal
Protein: 381 g
Carbs: 286 g
Fat: 261 g
Fiber: 19 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Beef shank 2 lbs, cut into large chunks	1820	230	0	95	0
Oxtail 1 lb, cut into pieces	1088	112	0	72	0
Cassareep 1 cup	660	4	164	0	4
Cinnamon stick 1	6	0	2	0	1
Whole cloves 4	5	0	1	0	1
Scotch bonnet pepper 1, whole	10	0	2	0	1
Brown sugar 2 tbsp	110	0	28	0	0
Salt and pepper To taste	0	0	0	0	0
Unsweetened shredded coconut 1 cup	266	3	12	27	7
Breadcrumbs 1/2 cup	200	7	36	2	2
Parsley 1/4 cup, finely chopped	1	0	0	0	0
All-purpose flour 1/4 cup	114	3	24	0	1
Large eggs 2	140	12	1	10	0
Oil for frying	240	0	0	27	0
Garlic 4 cloves, minced	18	1	4	0	0
Fresh thyme leaves 1 tbsp	1	0	0	0	0
White vinegar 1 tbsp	2	0	0	0	0
Allspice 2 tsp	10	0	2	0	1
Beef stock 4 cups	40	8	0	1	0
Water 1 cup	0	0	0	0	0
Onion 1, chopped	44	1	10	0	2
Vegetable oil 2 tbsp	240	0	0	27	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Meat

1
Combine and season meat
In a large bowl, combine the beef shank and oxtail with garlic, thyme, vinegar, allspice, salt, and pepper.
2
Coat the meat
Coat the meat thoroughly and cover the bowl.
3
Marinate
Marinate in the refrigerator for at least 2 hours or overnight for best results.

Preparing the Coconut Crust

1
Mix dry ingredients
In a shallow dish, mix the shredded coconut, breadcrumbs, and parsley.
Tip: Make sure to handle the scotch bonnet without touching your face.
2
Whisk eggs
In another dish, whisk the eggs until smooth.
Tip: Use a cast-iron skillet for better heat retention and flavor.
3
Prepare flour
In a third dish, place the flour and season with salt and pepper.

How to Make Coconut-Crusted Guyanese Pepperpot with Cassareep

Total time: 4 h 40 min · Yields 6 servings

1
Sauté and brown meat
Sauté onion in oil, add marinated meat, and brown on all sides.
2
Simmer pepperpot base
Add cassareep, beef stock, water, cinnamon, cloves, brown sugar, and whole scotch bonnet pepper. Simmer slowly for 3 hours.
3
Create coconut crust
Dredge the pieces of marinated meat in flour, then dip in egg, and finally coat with the coconut mixture.