PEPPERPOT FOR YOUR CHRISTMAS BREAKFAST #guyanesenationaldish

Prepare the meat by washing the oxtail and co heel with lime and scrubbing them clean.

Blend together garlic, fine thyme, mari i or wey wei, broad pepper, ginger, and mared man poke to flavor the meat.

In a pot without oil, add the seasoned meat and cook on medium to low heat until all natural water evaporates.

Add two large sticks of cinnamon, two pieces of dried orange peel, and cloves to the pot.

Stir in 1/4 cup of brown sugar and pomeroon casareep, mixing well.

Add hot water to cover the meat, ensuring not to slow down the cooking process.

Taste and adjust the flavor by adding more casareep or other ingredients as needed.

Add more thyme and fresh marui throughout the cooking process for additional flavor.

Cover the pot and let it cook for an hour and a half to two hours until the meat is soft and tender.

After cooking, let the pepper pot sit to allow flavors to infuse and cool slightly before serving.

Equipment Needed

Dietary

Allergens