Serious Eats / Liz Voltz
While you can find pepperpot throughout the Caribbean—in Trinidad and Tobago, Antiqua, and Jamaica—Guyanese pepperpot is unique, both in appearance and preparation. The national dish of Guyana is distinguished by its intensely dark color, which is achieved through the inclusion of a browning agent called cassareep —a thick, black liquid with the consistency of molasses that is ubiquitous in every Guyanese pantry. A combination of cow foot, oxtail, and bone-in chuck is braised and infused with cinnamon, clove, thyme, nutmeg, and wiri wiri peppers to create a collagen-rich stew that’s sweet, savory, and spicy.
