Authentic Guyanese Pepperpot: A Mouthwatering Caribbean Delicacy

Authentic Guyanese Pepperpot Recipe - Traditional Caribbean Delight

Discover the rich flavors of Guyana with this tantalizing Guyanese Pepperpot recipe. A national treasure, this hearty stew combines tender meats with aromatic spices for an unforgettable culinary experience.

Pepperpot is the crown jewel of Guyanese cuisine, traditionally savored on Christmas morning alongside freshly baked plait bread. This unique dish features a medley of braised beef, oxtail, and cow foot, simmered in a luscious sauce infused with cinnamon, clove, thyme, and fiery wiri wiri peppers. The secret ingredient? Cassareep – a thick, black syrup derived from cassava that gives Pepperpot its distinctive color and flavor profile.

Our recipe stays true to tradition while offering a depth of flavor that will transport you straight to the heart of Guyana. The combination of sweet and savory notes, complemented by a spicy kick, creates a taste sensation unlike any other stew in the world. Whether you’re exploring Caribbean cuisine or looking to recreate cherished memories, this Guyanese Pepperpot is sure to become a new favorite in your recipe collection.

Authentic Guyanese Pepperpot


  • 2 pounds (900g) cow foot, cut into roughly 1- by 2-inch pieces (see note)
  • 2 teaspoons (8g) kosher salt, divided
  • 2 1/2 teaspoons chicken bouillon, divided
  • 1 1/4 cups (420ml) cassareep, divided
  • 21 sprigs fresh thyme, divided
  • 24 whole cloves, divided
  • 3 cinnamon sticks (about 3 inches each), divided
  • 1 pound (450g) oxtail with separated joints
  • 1 pound (450g) bone-in beef chuck, cut into roughly 2-inch pieces (see note)
  • 6 medium cloves garlic (about 25g), finely minced
  • 4 fresh wiri wiri peppers (see note)
  • 2 tablespoons (24g) light brown sugar
  • One 2 1/2–inch knob fresh ginger (about 30g), peeled and grated
  • 1/2 of a whole nutmeg (2g), grated
  • One 1-inch strip orange peel, trimmed of excess white pith


  1. Begin by seasoning the cow foot with salt and 1/2 teaspoon chicken bouillon. In your pressure cooker, combine the seasoned cow foot with 1/2 cup cassareep, 7 sprigs thyme, 8 whole cloves, 1 cinnamon stick, and 4 cups water. Pressure cook for 60 minutes, then transfer the contents to a large pot or Dutch oven.
  2. Next, season the oxtail with salt and 1/2 teaspoon chicken bouillon. Using the same pressure cooker, combine oxtails with 1/2 cup cassareep, 7 sprigs thyme, 8 whole cloves, 1 cinnamon stick, and 2 cups water. Pressure cook for 30 minutes, then add to the pot with the cow foot.
  3. Season the beef chuck with salt and ½ teaspoon chicken bouillon. Pressure cook it with 1/2 cup cassareep, 7 sprigs thyme, 8 whole cloves, 1 cinnamon stick, and 3 cups water for 30 minutes. Add the cooked beef and its liquid to the main pot.
  4. Enhance the flavors by adding minced garlic, wiri wiri peppers (puncture one or two for extra heat), brown sugar, grated ginger, nutmeg, orange peel, and the remaining cassareep and chicken bouillon. Simmer for 15 minutes until the sauce reaches a perfect consistency. Adjust seasoning if needed.
  5. Remove from heat and skim off any excess fat. Your authentic Guyanese Pepperpot is now ready to be enjoyed with a side of fresh bread!


For best results, ask your butcher to cut the beef foot and bone-in chuck. If unavailable, substitute with an equal weight of boneless beef chuck and use the beef foot as-is.

Can’t find fresh Guyanese wiri wiri peppers? Use dried ones or substitute with Scotch bonnet peppers for a similar heat level and flavor profile.

Make-Ahead and Storage

This flavorful stew can be stored in an air-tight container in the refrigerator for up to 5 days. Gently reheat before serving to enjoy its rich flavors time and time again.

Nutrition Facts (per serving)
601 Calories
20g Fat
33g Carbs
69g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 601
% Daily Value*
Total Fat 20g 26%
Saturated Fat 8g 38%
Cholesterol 239mg 80%
Sodium 1429mg 62%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 25g
Protein 69g
Vitamin C 26mg 131%
Calcium 154mg 12%
Iron 6mg 34%
Potassium 1235mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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