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Pepperpot

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“A traditional Guyanese dish that I've enjoyed since childhood. This particular recipe was cobbled together by my Dad and I from several sources in my attempt to recreate this breakfast favourite -- and it ended up tasting just about perfect. The cassareep is what gives this dish has a sweet-spicy flavour, which is excellent first thing in the morning with slices of bread to soak up the juices.”
READY IN:
2hrs 20mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Add pork hocks and beef to large pot.
  2. Season with brown sugar, salt, pepper, seasoning salt, thyme, chili flakes, cloves, allspice, onion and celery. Add pig tails.
  3. Stir to blend.
  4. Add water and cassareep, and stir to blend.
  5. Float cinnamon sticks and bay leaf on top.
  6. Bring to a boil over medium heat, then reduce heat to simmer at least two hours, or until the meat is tender and falling off the bone.
  7. Before serving, remove cinnamon sticks and bay leaf.
  8. Serve over rice, or with roti or bread.
  9. Bring to a boil in the pot once daily to preserve. To keep pepperpot from spoiling, avoid dipping used utensils in the pot.

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