Guyanese Pepperpot Recipe
Ingredients (15)
- 2 pounds (900g) cow foot, cut into roughly 1- by 2-inch pieces (see note)
- 2 teaspoons (8g) kosher salt, divided
- 2 1/2 teaspoons chicken bouillon, divided
- 1 1/4 cups (420ml) cassareep , divided
- 21 sprigs fresh thyme, divided
- 24 whole cloves, divided
- 3 cinnamon sticks (about 3 inches each), divided
- 1 pound (450g) oxtail with separated joints
- 1 pound (450g) bone-in beef chuck, cut into roughly 2-inch pieces (see note)
- 6 medium cloves garlic (about 25g), finely minced
- 4 fresh wiri wiri peppers (see note)
- 2 tablespoons (24g) light brown sugar
- One 2 1/2–inch knob fresh ginger (about 30g), peeled and grated
- 1/2 of a whole nutmeg (2g), grated
- One 1-inch strip orange peel, trimmed of excess white pith
Directions
Learn how to make this recipe at Serious Eats