Main Course · Dinner · Caribbean ·

Spicy Caribbean Goat Pepperpot with Cassareep and Sorrel

Name: Spicy Caribbean Goat Pepperpot with Cassareep and Sorrel
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Bone-in goat meat, 2 lbs, cubed; Garlic, 4 cloves, minced; Fresh thyme leaves, 2 tsp; Ground allspice, 1 tsp; Salt, 1 tsp; Black pepper, ½ tsp; Scotch bonnet pepper, 1, chopped; Lime juice, Juice of 2 limes; Vegetable oil, 2 tbsp; Onion, 1 large, chopped; Red bell pepper, 1, chopped; Celery, 2 stalks, chopped; Carrots, 2, sliced; Cassareep, 3 tbsp; Beef stock, 4 cups; Brown sugar, 1 tbsp; Bay leaves, 2; Salt and pepper, To taste; Dried sorrel leaves, 1 cup; Cinnamon stick, 1; Cloves, 4; Water, 5 cups; Sugar, ½ cup; Ginger root, 1 inch, sliced

This Spicy Caribbean Goat Pepperpot is a rich, hearty stew infused with the deep flavors of cassareep and herbs, paired beautifully with zesty sorrel for a truly authentic Caribbean taste experience.

4.6(914 reviews)

·By Ethan Brooks·February 17, 2026

Spicy Caribbean Goat Pepperpot with Cassareep and Sorrel — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Goat Marinade

For the Pepperpot Stew

For the Sorrel Accompaniment

Nutrition

Per serving

Calories: 410 kcal
Protein: 27.33 g
Carbs: 36.33 g
Fat: 23 g
Fiber: 2.5 g

Whole recipe

Total

Calories: 2461 kcal
Protein: 164 g
Carbs: 218 g
Fat: 138 g
Fiber: 15 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Bone-in goat meat 2 lbs, cubed	1520	150	0	110	0
Garlic 4 cloves, minced	16	1	4	0	0
Fresh thyme leaves 2 tsp	1	0	0	0	0
Ground allspice 1 tsp	6	0	1	0	1
Salt 1 tsp	0	0	0	0	0
Black pepper ½ tsp	3	0	1	0	1
Scotch bonnet pepper 1, chopped	18	0	4	0	1
Lime juice Juice of 2 limes	20	0	7	0	0
Vegetable oil 2 tbsp	240	0	0	28	0
Onion 1 large, chopped	60	2	14	0	3
Red bell pepper 1, chopped	37	1	9	0	3
Celery 2 stalks, chopped	10	0	2	0	1
Carrots 2, sliced	50	1	12	0	3
Cassareep 3 tbsp	180	1	45	0	0
Beef stock 4 cups	40	8	0	0	0
Brown sugar 1 tbsp	52	0	14	0	0
Bay leaves 2	2	0	1	0	0
Salt and pepper To taste	0	0	0	0	0
Dried sorrel leaves 1 cup	5	1	1	0	1
Cinnamon stick 1	6	0	2	0	1
Cloves 4	3	0	1	0	1
Water 5 cups	0	0	0	0	0
Sugar ½ cup	387	0	100	0	0
Ginger root 1 inch, sliced	5	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Goat

1
Combine marinade ingredients
In a large bowl, combine goat meat with garlic, thyme, allspice, salt, black pepper, Scotch bonnet, and lime juice.
Tip: Be careful when handling Scotch bonnet peppers, they are extremely hot and can irritate skin and eyes. If you prefer less heat, remove the seeds from the Scotch bonnet before chopping.
2
Mix well
Mix well, ensuring the goat is well coated.
3
Chill
Cover and let it marinate in the refrigerator for at least 2 hours or overnight.

Preparing the Sorrel

1
Rinse sorrel leaves
Rinse the dried sorrel leaves under cold water.
2
Simmer ingredients
In a saucepan, combine sorrel, cinnamon stick, cloves, water, and ginger. Bring to a boil, then lower the heat and simmer for 20 minutes.
3
Steep
Remove from heat and let steep.

How to Make Spicy Caribbean Goat Pepperpot with Cassareep and Sorrel

Total time: 4 h 40 min · Yields 6 servings

1
Sear the goat
Heat vegetable oil in a large pot over medium-high heat. Sear the marinated goat until browned on all sides.
2
Add vegetables
Add onions, bell pepper, celery, and carrots to the pot. Cook for 5 minutes until vegetables are softened.
3
Simmer the stew
Stir in cassareep, beef stock, brown sugar, and bay leaves. Bring to a boil, then reduce to a simmer and cook covered for 2-3 hours or until goat is tender.

Chef's Tips

Frequently asked questions

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, the stew can be made a day in advance, which often enhances the flavors.

What is cassareep?

Cassareep is a unique sauce made from the juice of the cassava root, spices, and sugar, providing a distinctive flavor to traditional Caribbean dishes.

Can I use a different meat?

Yes, beef can also be used as a substitute for goat if desired.

Is sorrel the same as hibiscus?

Yes, in the Caribbean, sorrel refers to the dried calyx of the hibiscus flower.