Guyanese Pepper Pot with Scorched Bonnets Sweet Heat Pepper Spread

Yield: 6 servings
Serving Size: 1 bowl
Prep Time: 20 min
Cook Time: 2.5–3 hours
Total Time: 3–3.5 hours

A traditional Guyanese Christmas morning dish, Pepper Pot is a rich, aromatic stew made with slow-simmered meat, cassareep, garlic, cinnamon, and clove. This version adds a fiery-sweet twist with Scorched Bonnets Sweet Heat Pepper Spread, bringing balanced heat and subtle sweetness that deepens the stew’s signature dark, complex flavor.

Ingredients

3 lbs mixed meat (beef shank, oxtail, or goat, bone-in preferred)
1 tbsp salt
1 tsp black pepper
2 tbsp oil
6 cloves garlic, minced
1 large onion, chopped
½ cup cassareep (or substitute with a blend of molasses and balsamic vinegar if unavailable)
¼ cup Scorched Bonnets Sweet Heat Pepper Spread
1 cinnamon stick
4 cloves
2 bay leaves
1 tbsp brown sugar
Water (enough to cover meat)
2–3 sprigs fresh thyme
Optional: 1 wiri wiri or Scotch bonnet pepper for added heat

Directions

1. Clean and season the meat
2. Rinse the meat and pat dry. Season evenly with salt and black pepper.
3. Sear the meat
4. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the meat in batches until well seared on all sides. Remove and set aside.
5. Sauté the aromatics
6. In the same pot, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and slightly softened.

Build the stew

Return the meat to the pot. Add cassareep, Scorched Bonnets Sweet Heat Pepper Spread, cinnamon stick, cloves, bay leaves, brown sugar, thyme, and enough water to fully cover the meat.

Simmer low and slow

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2.5–3 hours, stirring occasionally, until the meat is fork-tender and the sauce becomes dark, rich, and slightly thickened.

Taste and adjust

Remove the bay leaves and cinnamon stick. Taste the stew and adjust seasoning with additional salt or pepper spread if desired.

Serve

Serve hot with plait bread or rice. Pepper Pot is often even better the next day after the flavors deepen overnight.

Serving Size & Nutritional Facts

Serving Size: 1 bowl
Makes: ~6 servings

Calories: ~460 kcal
Total Fat: ~28 g
Saturated Fat: ~10 g
Cholesterol: ~110 mg
Sodium: ~550 mg
Total Carbohydrates: ~10 g
Sugars: ~4 g
Protein: ~38 g
Dietary Fiber: ~1 g

Nutrition information is estimated based on standard ingredients and may vary depending on exact brands or substitutions used.

🔥 Pro Tip

Pepper Pot tastes even better the next day. Refrigerate overnight and gently reheat the stew the following day to allow the cassareep, spices, and pepper spread to fully develop a deeper, richer flavor.