"Feelin Free" Guyanese Pepperpot (Recipe)

Fall-Off-the-Bone Oxtail Pepperpot: Deep, Rich, and Bold with a Silky-Smooth Heat

Well now, my people, my people, pull up a seat and let the aroma take you there. We talkin’ Guyanese Pepperpot made with oxtail—a rich, slow-simmer meat gumbo that gets deep in your bones and hugs you from the inside out. This dish don’t rush, nah. It takes its sweet, soulful time—braisin’ low and slow over hours until that oxtail’s fallin’ off the bone like a whispered secret.

The cassareep brings a bittersweet molasses bassline, the clove and cinnamon drop in warm notes like Soul II Soul’s “Feelin’ Free”, and that scotch bonnet heat? Baby, it’s the spice that keeps the groove movin’.

This recipe is for those who want complexity, not complication. A stew that sings, simmers, and satisfies—all while remindin’ you that home is a feeling you can taste.

What Is Pepperpot?

Guyanese pepperpot is a traditional stewed meat recipe revered in Guyana to the extent it's the national dish and is eaten on the morning of Christmas by the Guyanese. It's basically a meat stew that is uniquely flavored thanks to one of the key seasoning ingredients - cassareep along with a few other aromatic and intense seasonings.

Beats and Eats (Music to Pair with Pepperpot)

"Feelin Free" by Soul II Soul sways with layered rhythm and deep bass, just like the oxtail pepperpot simmers with bold, earthy spices and slow-cooked depth. The track’s warm groove mirrors the pepperpot’s rich cassareep base and silky texture—both crafted to make you close your eyes, breathe deep, and savor every note and bite.

"Feelin Free" embodies rebellion, celebration, and progress all in one. The beat is upbeat and outlook positive.

Serving Suggestion

Pepperpot, with its rich and robust flavors, pairs wonderfully with a variety of accompaniments that complement and balance its intensity. It's so meaty I like to pair with something green, a good starch and bread for sopping. For me this may look like serving them up with Brazilian style collard greens, coconut rice, and grandma's hot water cornbread recipe.

Make This Guyanese Pepperpot Recipe

As flavor nerds, we have reveled in the intricate dance of spices, the slow-cooked tenderness of the oxtail, and the tantalizing sweetness of cassareep. We have embraced the cultural heritage woven into every aromatic spoonful, celebrating the unity and tradition this iconic dish represents.

If you make this pepper pot recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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Guyanese Pepperpot with Oxtail

Flavorful, aromatic recipe for Guyanese pepperpot featuring tender braised oxtail & beef roast slow braised with cinnamon, cloves, & anise.

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Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Course: Main Course

Cuisine: Guyanese

Servings: 4 people

Calories: 1165kcal

Author: Marwin Brown

Ingredients

For The Green Seasoning

• ▢ 6 Green Onions whites and green parts
• ▢ 1 medium White Onion
• ▢ ½ large Red bell peppers
• ▢ 1 medium Lemon juiced
• ▢ 5-6 cloves Garlic
• ▢ ¼ inch Ginger
• ▢ 1 bunch Cilantro
• ▢ 1 bunch Parsley
• ▢ 6-8 sprigs Thyme
• ▢ 2-3 leaves Basil

For the Pepperpot

• ▢ 2 pounds oxtail trimmed of excess fat
• ▢ 2 pounds chuck roast cut into chunks
• ▢ ½ teaspoon allspice
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon black pepper
• ▢ 1 medium Yellow Onion diced
• ▢ 4 cloves garlic diced
• ▢ 2 whole scotch bonnet peppers
• ▢ 1 cup cassareep
• ▢ 4 cinnamon sticks
• ▢ 2 star anise pods
• ▢ 4 whole cloves
• ▢ 1- inch orange peel
• ▢ 2 bay leaves
• ▢ 5 sprigs fresh thyme
• ▢ Water enough to cover the meat

Instructions

Make the green seasoning

• Puree all ingredients into chunky green paste. Set aside.

Prepare the Pepperpot

• Marinate oxtails and chuck roast overnight in green seasoning and ⅓ of the dry spice seasoning (allspice, salt, pepper, paprika).
• Pre-heat dutch-oven pot to medium heat. Add oil.
• Shake off excess seasoning from the roast and oxtail. Add the meat to the pot and brown the meat on all sides. Remove the meat from the pot and set aside.
• Add the onions plus the whole scotch bonnet pepper. Saute 2-3 minutes. Add the garlic, cinnamon sticks, anise, cloves, ½ the cassareep, and half the remaining spices. Mix well.
• Add the oxtails back plus water, thyme, bay leaf and orange peels. Make sure there is enough water to cover the oxtails. Bring to a boil then simmer for 40 minutes.
• Add the beef chuck roast back, plus the last of the cassareep. Add more water if needed. Mix all then cook on simmer covered for 2 hours.

Video

Notes

Pepperpot gets better the longer it sits like most other stewed or slow braised meat dishes.

Heat your spices for to maximize the spices' flavors.

Serve pepperpot with a nice baked bread. I personally like sourdough, but if you want to keep things 100% authentic go with slices of  braided plait bread.

Cassareep not only adds depths of flavor, but also acts as a preservative so you can enjoy a few days

I've tried many different pepperpot during my research and lab work. My honest assessment is most recipes are too complicated in terms of number of ingredients and steps. Simpler is better. Trust your core ingredients.

The pepperpot gravy is everything. You'll definitely want bread on hand for sopping.

A side like coconut rice is perfect. Even though it's non-Caribbean, mashed potatoes work well. The pepperpot gravy does wonders with mashed potatoes. Jamaican cabbage is another winner.

Nutrition

Calories: 1165kcal | Carbohydrates: 31g | Protein: 116g | Fat: 57g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 27g | Trans Fat: 2g | Cholesterol: 406mg | Sodium: 1344mg | Potassium: 1156mg | Fiber: 6g | Sugar: 17g | Vitamin A: 2612IU | Vitamin C: 76mg | Calcium: 214mg | Iron: 17mg

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