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Guyanese Pepper Pot

Guyanese Pepper Pot: A Cozy Comfort Food Stew for All

Guyanese Pepper Pot is a comforting stew filled with tender meats and spices, perfect for cozy family dinners.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: Guyanese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Feet/Trotters Can substitute with oxtail.
  • 1 pound Beef Shank Use any tough cut of beef if unavailable.
  • 2 pounds Chuck Roast Beef Can substitute with pork.
  • 2 each Habanero Peppers Remove seeds for less spice or substitute with jalapeño.
  • 1 cup Fresh Green Seasoning Made with onions, garlic, and herbs.
  • 2 teaspoons Salt Use low-sodium options if desired.
  • 2 tablespoons All-Purpose Seasoning
  • 1 teaspoon Black Pepper Adjust as necessary.
  • 1 tablespoon Brown Sugar Honey or maple syrup can be used as alternatives.
  • 1 cup Cassareep Adjust to taste.
For the Aromatics
  • 1 large Onion Use yellow or white for sweetness.
  • 4 cloves Garlic Use fresh garlic for best flavor.
  • 1 tablespoon Ginger Can use powdered ginger if fresh is limited.
  • 1 tablespoon Basil Swap with parsley if unavailable.
  • 2 each Scallions Use the green parts.
For the Spice Blend
  • 1 teaspoon Thyme Dried thyme works if fresh is unavailable.
  • 2 sticks Cinnamon Sticks Ground cinnamon can be used in a pinch.
  • 6 each Whole Cloves Can reduce quantity if not preferred.
  • 2 each Star Anise Omit if unavailable.
  • 1 strip Orange Peel Substitute with lemon peel or omit if unavailable.

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. Begin by washing your beef feet and shank thoroughly; chop into manageable pieces and place them in a large pot with water. Bring to a boil over medium heat for 15–20 minutes.
  2. In the crock pot, combine hot water, fresh green seasoning, salt, all-purpose seasoning, black pepper, brown sugar, and cassareep. Stir until well incorporated.
  3. Layer tougher meat cuts at the bottom of the crock pot, ensuring they are coated with broth. Place beef feet and shank first for even cooking.
  4. Cover and set the crock pot to high for the first hour, then reduce to low for an overnight cook to meld flavors.
  5. Check the tenderness of the meats. If necessary, add more water and adjust seasoning to taste.
  6. Serve your Guyanese Pepper Pot hot with crusty bread, steamed rice, or dumplings.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 7gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Adjust cassareep carefully; it can overpower other flavors. Refrigerate leftovers for up to 3 days or freeze for longer storage.

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