Pepperpot is Guyana’s thick meat-and-cassava dish often considered its national dish.
Guyanan pepperpot is a rich stew made with meat, cassareep and distinctive seasonings. Cassareep is a dark, aromatic sauce made from cassava juice. It gives the dish color, sweetness and a characteristic flavor, while also helping preserve the stew.
Traditional versions may contain beef, pork, mutton or other meats, along with cinnamon, cloves, hot pepper and herbs. The stew can be kept warm and reheated over several days, with fresh meat added as needed. This preservation tradition is one reason pepperpot has a strong place in Guyanese household cooking.
Pepperpot has Indigenous South American roots, especially through the use of cassareep. It is commonly eaten at Christmas and other important occasions, often with homemade bread. It should not be confused with Caribbean pepperpot dishes from other countries, which may use different ingredients and cooking methods.