STEP BY STEP FOR A DELICIOUS GUYANESE PEPPERPOT RECIPE FOR CHRISTMAS MORNING

Soak goat meat in flour, salt, lemon juice, and vinegar for 35 minutes to clean.

Season goat meat with 2 tablespoons fresh green seasoning, 1 large wiri wiri pepper, 5 cloves garlic (head on), 1 teaspoon adobo, 1 teaspoon chicken bouillon, 1/2 teaspoon ginger powder, 1 1/2 teaspoons black pepper, and 1/2 teaspoon ground cinnamon.

Mix in 2 1/2 tablespoons cassareep with the seasoned goat meat.

Cover and refrigerate the seasoned goat meat for at least 12 hours.

The next day, heat a Dutch oven and add 3 tablespoons of oil.

Add the goat meat to the pot and steam it on medium heat (setting 4) without stirring for a while to allow moisture to escape and to brown the meat.

Once the goat is steamed and liquid has evaporated, add chopped fresh thyme, chopped garlic, broadleaf thyme, orange peel, fresh ginger, chopped wiri wiri peppers, cloves, allspice berries, and salt to taste.

Pour in about 6 cups of hot water and stir.

Add 1/4 cup brown sugar, adjusting sweetness as needed, and stir again.

Add more cassareep to achieve desired color and taste, monitoring to avoid making it too dark.

Cover and allow the pepper pot to boil, stirring occasionally and adding more water if necessary.

Equipment Needed

Dietary

Allergens