How to make Guyanese Pepperpot | Guyana National Dish | Caribbean Christmas recipe

Wash the mutton off camera.

Heat oil in a pan.

Add the mutton to the pan to braise it.

Season the meat with salt and black pepper while stirring to brown it all over.

As the meat browns, it will start to release its own juices.

Add brown sugar to the pan.

Add cassareep to the pan and stir to combine.

Add water to the pan and stir to combine, then put the lid on and bring it to a boil.

Once boiling, add fresh thyme, cinnamon, scotch bonnet, garlic, onions, and cloves to the pot.

Combine all ingredients so they start cooking together.

Bring it to a boil again with the lid on for a few minutes.

Add fresh orange peel before leaving it to cook for a few hours.

Turn the heat down to medium to let it simmer.

Leave it to cook for about two hours, checking occasionally to ensure it doesn't burn and adding extra water if necessary.

After two hours, the pepper pot is done, with a rich and thick gravy.

Equipment Needed

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