Pepperpot
There are many pepperpots. The first originated in Guyana with the Amerindians (Native South Americans of the Amazon Basin), who discovered the magic ingredient: casareep. You can use any meat in this dish- chicken, duck, beef etc. Serve hot with rice.
Ingredients:
- ~ 4 cups water
- 2½ lbs meat, cubed
- ½ cup cassareep
- 1 cinnamon stick
- 2 tsp brown sugar
- ½ tsp grated fresh ginger
- 4 cloves garlic
- 2 whole cloves
- 2 sprigs fresh thyme, chopped or ½ tsp dried thyme
- 2 whole red peppers (optional)
- salt and ground black pepper
Directions
Bring water to a boil in a medium saucepan. Add all ingredients into the pot, adding more water if necessary to cover the meat. Reduce heat and simmer until meat is tender- about 2 hours. Remove hot pepper before serving, or chop and return to dish on the side.
