Pepperpot

Alica’s pepperpot follows her father’s Guyanese family stew, with goat selected for the meat. Cassareep colours and flavours the broth together with cinnamon sticks, orange peel, cloves, wiri wiri peppers and brown sugar; plait bread is served alongside.

The goat meat is cleaned and patted dry. It is placed in a pot with a shallow amount of water and simmered so loose fat can be removed.

The dangling pieces of fat are taken off and the initial liquid is discarded. The meat is transferred to another large pot for the stew.

Cassareep, cinnamon sticks, orange peel, cloves, wiri wiri peppers, brown sugar, salt and the main water are added. The stew boils until the goat is tender and the broth has reduced.

Salt is adjusted to taste. Alica describes her family’s pepperpot with slices of plait bread, which accompany the dark cassareep broth and cooked meat.