Muffins recipes

National dish of Guyana

flag of Guyana

  • Independence: 6. 10. 1980
  • Capital: Georgetown
  • Official language: English
  • Population: 752 940
  • Area: 214 970 km2
  • International code: GY
  • Currency: Guyanese dollar (GYD)
map of Guyana

Guyanese Pepperpot


  • 2 lb pork with bone
  • 1 lb beef, cut into 3 inch pieces
  • 1 lb cow heel or pig feet
  • 1/2 lb pig tail, cut into 2 inch pieces
  • 1 Lime juice or vinegar
  • 1/2 cup cassava cassareep
  • 2 hot peppers
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1/2 bunch thyme
  • 2 Maggi cube
  • 2 tbsp sugar
  • 5-7 cloves
  • 2 pieces orange peel
  • 2 cinnamon sticks
Guyanese Pepperpot is national food (dish) of Guyana


Trim excess fat off meats, wash them with lemon juice or vinegar and season as usual. Lay the cow heel and/or pig feet at the bottom of the pressure pot, followed by the pig tail, beef, pork thyme, orange peel, clove, cinnamon sticks, pepper, chopped onions, and garlic. The reason for laying the meat like that is to have the tougher meat at the bottom. Turn on the heat on medium and cook until water dries out. Cover pot during this process, however not in pressure mode. Once the water evaporates add the cassava cassareep and water to cover the meat and pressure for 25-30 minutes Turn off the heat and leave to cook further until the pressure is safe to open. Test the texture of the meat especially cow heel and pig tail. If necessary you may need to pressure it for another 5 minutes. Skim and discard the excess oil. In addition, if the meat and gravy are not dark enough add some more casareep. The color should be dark the pictures tell the story. Otherwise, add sugar, pepper, and salt to taste then cook slowly for another 10-15. It is okay to eat this dish right after, but it tastes better as the days go by. As such it is advisable to make it a day ahead. Note there is no need to refrigerate this dish after cooking it. It is safe to remain at room temperature. However, heating it once per day is advisable. This meal is typically served with bread; however some people eat it with rice and ground provision.


Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events and is also Guyana's national dish. Pepperpot is a stewed meat dish, strongly flavoured with cinnamon, cassareep (a special sauce made from the cassava root) and other basic ingredients, including Caribbean hot peppers. Beef, pork, and mutton are the most popular meats used, though some have been known to use chicken. Pepperpot is popularly served with a dense Guyanese style home made or home style bread though like most food it can be eaten however one chooses; be it rice, or roti, though it is not the popular norm. This dish is usually reserved for special occasions because it needs to cook for several hours, and mostly eaten on Christmas Day (like turkey in North America), or during the Christmas holiday season. 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. Versions of the dish are also served in several other countries in the Caribbean, including Trinidad and Tobago, Grenada and St. Vincent.

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