Guyanese pepper pot in the crock pot/slow cooker | full recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

cassareep

🥗Healthier: molasses

💰Cheaper: soy sauce

Molasses provides sweetness and color, while soy sauce is more accessible.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños offer heat with less intensity, while bell peppers are milder.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is more common.

Wash and prep the meats (C foot, beef shank, chuck roast).

Blend garlic, onion, ginger, thyme, scallion, basil, and habanero pepper with a little water until smooth to create green seasoning.

Place all the meats in a large pot and cover with water.

Boil the meats for about 15 to 20 minutes to remove impurities.

Drain the meat and wash it well, then set aside.

In a crock pot or slow cooker, add hot water to get things going faster.

Add the blended green seasoning, brown sugar, cassareep, and other spices (orange peel, clove, cinnamon, star anise, habanero pepper, thyme) to the crock pot and mix well.

Taste the sauce and adjust seasoning with more salt and all-purpose seasoning if needed.

Add the tougher meats first to the bottom of the crock pot, then layer the softer meats on top.

Cover the crock pot and cook on high until it starts to heat up, then reduce to low and cook overnight (approximately 8 hours).

Check the meat in the morning; it should be tender and falling off the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary