Guyanese Pepper Pot is a bold and aromatic Caribbean soup-stew made with tender meat, cassareep, spices, and hot peppers. A traditional holiday dish, it’s rich, smoky, and unforgettable — perfect for slow cooking and big flavor lovers.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 30 minsCook Time 3 hrsTotal Time 3 hrs 30 mins 2 lbs beef (chuck, brisket, or oxtail — or mix)
1 lb cow heel or pig’s trotters (optional, for gelatin and richness)
2 tbsp brown sugar
1 tbsp oil
1 large onion, chopped
6 cloves garlic, minced
2 scallions, chopped
1 wiri wiri pepper or Scotch bonnet (whole, not sliced)
2 sticks cinnamon
6 cloves
3 sprigs fresh thyme
1 tbsp salt (plus more to taste)
1 tsp black pepper
½ cup cassareep (essential for authentic flavor and preservation)
6 cups water
Optional: splash of dark rum for depth
Brown Sugar Burnt Start
1
Heat oil and brown sugar in a large heavy pot over medium heat .
Let sugar melt and darken until deep brown but not burnt — this creates a caramel base.
Add meat in batches to brown well on all sides.
Build the Flavor
2
Once browned, add onion, garlic, scallions, cinnamon sticks, cloves, thyme, salt, and pepper.
Stir and cook for 3–4 minutes to develop flavor.
Add whole pepper(s), cassareep, and water. Bring to a boil.
Simmer Low & Slow
3
Reduce heat to very low , cover, and simmer for 3 to 4 hours , stirring occasionally.
The meat should become fall-apart tender , and the soup should darken and thicken slightly.
Serve
4 Remove the whole hot pepper (or mash it for extra heat).
Pairing Suggestions
5
Plait bread or dense Caribbean white bread (for soaking up the broth)
Boiled cassava, plantain, or yams
A simple coleslaw or green salad with lime
Sorrel drink or a dark rum cocktail
Tips & Notes
6
Cassareep is essential — it’s not just for flavor but also acts as a preservative. Look for it in Caribbean stores or online.
Make ahead: Like most stews, Pepper Pot tastes even better the next day — and can last up to a week refrigerated due to the cassareep.
Control spice: Keep the pepper whole if you want it mild, or burst it into the soup for more heat.
Try with goat, lamb, or wild game — pepper pot is endlessly adaptable.
A true one-pot meal , but can also be served with steamed rice for balance.
Ingredients 2 lbs beef (chuck, brisket, or oxtail — or mix)
1 lb cow heel or pig’s trotters (optional, for gelatin and richness)
2 tbsp brown sugar
1 tbsp oil
1 large onion, chopped
6 cloves garlic, minced
2 scallions, chopped
1 wiri wiri pepper or Scotch bonnet (whole, not sliced)
2 sticks cinnamon
6 cloves
3 sprigs fresh thyme
1 tbsp salt (plus more to taste)
1 tsp black pepper
½ cup cassareep (essential for authentic flavor and preservation)
6 cups water
Optional: splash of dark rum for depth
Directions Brown Sugar Burnt Start
1
Heat oil and brown sugar in a large heavy pot over medium heat .
Let sugar melt and darken until deep brown but not burnt — this creates a caramel base.
Add meat in batches to brown well on all sides.
Build the Flavor
2
Once browned, add onion, garlic, scallions, cinnamon sticks, cloves, thyme, salt, and pepper.
Stir and cook for 3–4 minutes to develop flavor.
Add whole pepper(s), cassareep, and water. Bring to a boil.
Simmer Low & Slow
3
Reduce heat to very low , cover, and simmer for 3 to 4 hours , stirring occasionally.
The meat should become fall-apart tender , and the soup should darken and thicken slightly.
Serve
4 Remove the whole hot pepper (or mash it for extra heat).
Pairing Suggestions
5
Plait bread or dense Caribbean white bread (for soaking up the broth)
Boiled cassava, plantain, or yams
A simple coleslaw or green salad with lime
Sorrel drink or a dark rum cocktail
Tips & Notes
6
Cassareep is essential — it’s not just for flavor but also acts as a preservative. Look for it in Caribbean stores or online.
Make ahead: Like most stews, Pepper Pot tastes even better the next day — and can last up to a week refrigerated due to the cassareep.
Control spice: Keep the pepper whole if you want it mild, or burst it into the soup for more heat.
Try with goat, lamb, or wild game — pepper pot is endlessly adaptable.
A true one-pot meal , but can also be served with steamed rice for balance.
