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.
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.
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.
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.
Remove the whole hot pepper (or mash it for extra heat).
Ladle into bowls and serve hot, with traditional sides.
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
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.
6 servings