Philadelphia Pepper Pot Food

GUYANA PEPPER POT

Guyana Pepper Pot image

Pepperpot, the national dish of Guyana, is an Amerindian meat stew which uses cassareep. Cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Do not refrigerate leftovers. This dish develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. In the early days, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years. This recipe has been halved from the original.

Provided by WizzyTheStick

Categories Stew

Time 1h

Yield 1 pot, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 lb stewing beef or 1 lb beef brisket
1 lb pork, trotters (or cow's heels) (optional)
1/2 lb pigs tail (optional)
1/2 cup amerindian seasoning (cassareep)
1 red hot pepper
1 cinnamon stick (1 in x 1 in)
1 ounce sugar
salt
2 stalks basil
1 bunch fine fresh thyme
1 large chopped onion
3 chopped garlic cloves

Steps:

Soak pig tails and scald.
Cook cow heel or trotters in covered pan with water to boil.
Skim.
When half tender add all the other meats hot water to cover.
Add all other ingredients and simmer gently for about one hour until meat is tender.
Adjust flavor with salt and sugar.
Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
*Serving sizes are a guess on my part - will update.

Nutrition Facts : Calories 65.2, Fat 1.7, SaturatedFat 0.7, Cholesterol 24.2, Sodium 31.2, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 8.5

AUTHENTIC PEPPER POT SOUP

Authentic Pepper Pot Soup image

The authentic version uses tripe. I have never cared for tripe, myself, and I have always substituted chicken, beef, turkey, sausage or even ham instead.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 3h

Yield 11

Number Of Ingredients 18

Ingredients

1 pound honeycomb tripe
5 slices bacon, diced
½ cup chopped onion
½ cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
¼ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon ground cloves
¼ teaspoon crushed red pepper flakes
1 bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour

Steps:

Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
Add the diced potato and carrots, and cook for an additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.3 g, Cholesterol 49.2 mg, Fat 11.7 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 256.7 mg, Sugar 5 g