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Pepper Pot
Created by taradjoseph, Friday, 12 June 2009
Description
A Traditional dish for almost every Guyanese home at Christmas time...no Pepper Pot - No Christmas! Make at least 3 days before Christmas Day. Serve this dish for Christmas morning breakfast, eaten with some Guyana bread. A good recipe to pass down to your children.Ingredients
At a glance
Course/Dish
Serves
portion size - however you want to serve it
- 2 lb trotters (pork feet)
- 2 lb cow heel
- 3 lb oxtail
- ¼ lb salted pig tail
- ¼ lb salted beef
- ¼ cup cooking oil (to sauté meats)
- 1 cup Amerindian Cassareep (save 1 teaspoon cassareep for pressuring cow heel)
- 3 oz. brown sugar
- 1 tablespoon crushed red pepper
- 2 cinnamon sticks (1 in x 5 in)
- Salt to taste (be very careful, since recipe calls for salted meats)
- 2 stalks married man pork (basil)
- 1 bunch (fresh) fine leaf thyme
- 2 (fresh) broad leaf thyme
- 7 cloves of garlic (no need to crush), (save 1 clove of garlic for pressuring cow heel)
- 8 whole cloves
Methods/steps
- Cut up salted meats and soak with water over night
- In the morning, discard water and in a small pan, bring to boil salted meats for 15 minutes and set aside
- Cut up all other meats (ask your local butcher to help you)
- Wash meats thoroughly with lemon or apple cider vinegar
- Rinse well
- Set aside
- With a clean piece of cheese cloth, add all other ingredients such as crushed red pepper, cinnamon, married man pork (basil), (fresh) fine leaf thyme, broad leaf thyme (fresh), cloves of garlic, and whole cloves
- Tie cheese cloth with seasonings, loosely but securely
- Cut off, any excess cloth with a scissors
- Set aside
- Pressure cow heel separate: cover cow heel with water, 1 clove of garlic, 1 teaspoon cassareep, and ¼ teaspoon salt, - pressure for 20 minutes or until half tender
- In a large heavy pot (cast iron would be perfect) heat up oil; add other meats with cassareep and sugar and sauté until all liquid is dried up
- Drain out excess fat (Not all of it)
- Add into middle of pot the seasonings in cheese cloth
- Then add hot water to meats, (including salted meats with liquid), water should cover meats.
- Simmer gently for about 2-3 hours or until meat is tender.
- Adjust flavor with sugar and salt
Additional Tips
Footnote: You can omit cheese cloth and leave all seasonings as is. If leaving seasonings as is - make sure you crush up your garlic and fresh seasonings; add them all when you are sautéing your meats This dish develops flavor when left over a period of days. If left unrefrigerated, you must reheat to a boil every day on very low heat. Best to reheat first thing in the morning, at the same time everyday.