Guyanese pepperpot information

Guyanese pepperpot
Type	Stew
Place of origin	Guyana
Main ingredients	Meat (beef, pork, mutton), cinnamon, hot peppers, cassareep

Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes.^[1]

This dish is usually reserved for special occasions because it needs to cook for several hours, and mostly eaten on Christmas Day or during the Christmas holiday season, and sometimes on Boxing Day. Like the original Amerindian version it is usually made in a large pot and can be reheated and eaten over several days because the cassareep starts preserving the meat.^[2]

^ Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. "national+dish" 161. ISBN 978-0-313-37626-9.
^ Goucher, Candice (2014). Congotay! Congotay! A Global History of Caribbean Food. Taylor & Francis. p. 57. ISBN 978-1-317-51732-0.

[1] Albala, Ken (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. "national+dish" 161. ISBN 978-0-313-37626-9.

[2] Goucher, Candice (2014). Congotay! Congotay! A Global History of Caribbean Food. Taylor & Francis. p. 57. ISBN 978-1-317-51732-0.

Guyanese pepperpot information

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