how to make pepperpot

Pepperpot was originally a Native American (Amerindian) meal. It's mostly popular in Guyana and often eaten on Christmas.

Pepperpot is a dark spicy meal. It is wonderful with Cookup Rice, Bread or Fufu.

Not any meat should be used. Avoid Bird meat and Fish.


  • 4 lbs round stake
  • 2 lbs brisket
  • 3 cups of Cassava Cassareep (Sari brand is good. Get it on Amazon. 2 bottles needed).
  • 1 large hot pepper
  • 2 tbs sugar
  • 10 whole cloves
  • 5 sticks cinnamon (finger size)
  • 1 large onion (chopped)
  • 4 head scallion (chopped)
  • 2 stalk celery (chopped)
  • 6 sprigs fresh thyme or 1 tbs dry
  • 2 tbs oil
  • Salt to taste


Clean the beef and cut into 1/4 lb pieces.

Heat oil in a large pot, add beef and allow to fry until it's no longer pink.

Add all other ingredients and 8-10 cups of water.

Allow to boil on medium heat and add water as needed.

When the beef reaches the desired tenderness, allow the gravy to thicken.

Let Cool

NOTE:The best way to prepare Pepperpot is to boil it for 1/2 hour then let it cool overnight. Then boil for another 1/2 hour in the morning. Then let it cool until late afternoon then boil for another 1/2 hour and adding water when needed. Repeat this over a 2-3 day period or until the meat is very render.

Serve with Cookup Rice, Bread or Fufu

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