Guyanese Pepper Pot Stew with Cassareep and Tamarind
A slow-braised stew of meats and spices with the unique flavors of cassareep and tamarind, perfect for festive occasions or a comforting meal.
Preparation
Get these tasks done before you start cooking.
Marinating the Meats
- 1
Combine Meats and Seasoning
Mix beef and pork with garlic, salt, and black pepper.
- 2
Marinate
Cover and let marinate in the refrigerator for at least 1 hour.
- 3
Bring to Room Temperature
Take out of the fridge and allow to reach room temperature before cooking.
Preparing the Sauce
- 1
Combine Sauce Ingredients
In a bowl, combine cassareep, brown sugar, and tamarind paste.
- 2
Dissolve Sugar
Mix until sugar is dissolved.
- 3
Add Spices
Add cloves and cinnamon stick; set aside.
Tip: Ensure hot peppers remain whole to control heat level. If you prefer more heat, lightly crush the hot peppers in the stew after cooking.
How to Make Guyanese Pepper Pot Stew with Cassareep and Tamarind
Total time: 4 h 40 min · Yields 8 servings
- 1
Brown the Meats
Heat oil in a large pot, add the marinated meats, and sear until browned on all sides.
- 2
Simmer the Stew
Add onions and cook until translucent. Pour in the sauce mixture, stirring well, then cover and simmer on low heat.
- 3
Add Aromatics
Place allspice, bay leaves, thyme, carrots, and whole peppers into the pot; cover and continue to simmer until flavors meld.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, Pepper Pot Stew tastes even better the next day as the flavors meld.
What if I can't find cassareep?
You can substitute with a mix of molasses and soy sauce, but the flavor will differ slightly.
Is this dish very spicy?
Not unless you break the whole hot peppers. Adjust the heat level by leaving them intact or removing them before serving.
Can this stew be frozen?
Yes, the stew freezes well for up to 2 months. Reheat gently before serving.
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