A world of cultures, a unique brew of history, when it comes to visiting a cultural mecca then Guyana will be your favorite country to see.
With their Independence Day coming up this Wednesday, May 26, Guyana’s cultural diversity and rich history will take center stage and unfold. Have there ever been people who love, respect, and appreciate their culture more? It’s no wonder then that Guyanese Independence celebrations are week-long. To kickstart a wide spread of pride and patriotism, the joyous activities begin with a 2-day food, arts, and music festival at the National Stadium in Providence. True to the celebration, it’s all things Guyanese- music, dance, fashion shows, family activities, and creole foods. One dish that is sure to be on the menu is pepperpot.
On the eve of Independence, Guyanese take the festivities up a notch to get into real patriotic spirits. To start things off, there’s a flag-raising ceremony in Durban Park. As if to incite the celebratory Guyanese fire in locals, the President will address the nation. Then comes the highlight, a national concert with amazing performances and a firework display that gets underway at 12am. Happy Independence Day in true Guyanese fashion!
Just why is the Land of Many Waters so uniquely diverse though? Before Europeans ever dreamed of conquering this “El Dorado,” the country was occupied by nine indigenous Amerindian tribes. By the time that Europeans discovered the beauty of the Americas, the Dutch would have decided to be Guyana’s first set of European settlers. Spain not to be left in the shadows would also battle for the territory. Eventually, it’d be the British who’d rule Guyana for the longest. A lengthy reign of 152 years until the nation gained its independence on May 26, 1966, and become a Commonwealth Republic on February 28, 1970.
A popular staple that you’ll see on Independence Day is pepperpot. One of Guyana’s national dishes, this stew is steeped in the country’s Amerindian heritage. Known for its flavorful and rich aroma, its main ingredients are beef, pork, mutton, cinnamon, hot peppers, and cassareep. Cassareep is the black liquid that you get from juicing cassava root. It’s what makes a pepperpot truly a pepperpot. It’s the glue or better yet in culinary terms the preservative that holds the meal together for several days. To top it all off, Guyanese usually enjoy this apple of their eye and meal most treasured by their tastebuds with a dense homemade or home-style bread, rice, or roti. Often time you’ll find an additional serving of cassava, eddoes, sweet potatoes, and green or ripe plantains.
You might be wondering just exactly how you’re going to get your cassareep just as perfect as the Guyanese? Well, the truth is it’s easier said than done. Don’t worry though you can buy fantastic cassareep at any West Indian store or online. While you’re doing so too be sure to grab some Jirie Taste of the Islands Caribbean All-Purpose Seasoning. You’ll thank Jirie’s Caribbean All Purpose Seasoning for just how much it puts the Guyanese into your pepperpot. Let’s get the Guyanese flavors, colors, and diversity flowing as you join in the celebrations with this tasty pepperpot recipe:
Tasty Guyanese Pepper pot
Equipment
- Pot
Ingredients
- 4 lbs beef
- 4 lbs mutton
- 1 lb pork
- 1 cup cassareep
- 2 sticks cinnamon
- 2 stalks basil
- 2 pieces orange peel
- 4 cloves garlic
- 1 chili pepper
- 1/2 cup brown sugar
- 1 1/2 tsp salt
- 10 cups water
- 4 sprigs thyme
- 2 small onions
- 1 tbsp vegetable oil
- thick white bread
- 1 tsp Jirie Cribbean All-Purpose Seasoning
Instructions
- Wash and drain the meat.
- In a large cooking pot, heat the vegetable oil and add in the beef and mutton, and the pork.
- Cook until browned.
- Chop and add in the garlic, chili pepper and onions. Stir to let them cook.
- Add in the cassareep, JirieCaribbean All Purpose seasoning, cinnamon sticks, orange peel, brown sugar, salt, and thyme.
- Finally, add in the water to cover all the ingredients and stir well. Let it come to a boil
- Once the pot is boiling you will need to skim any scum from the top of the pot and then reduce the heat to low.
- Once the pot is boiling you will need to skim any scum from the top of the pot and then reduce the heat to low.
- After 3 hours, the broth will have reduced to a thicker, rich, aromatic sauce.
- Stir to check you are happy with the consistency and cook longer if required.
- Serve up 6 portions leaving any leftovers to be reheated in true Guyanese fashion.
- Garnish by serving in a small bowl and then placing a sprig of thyme in the middle. Place the bowl on a larger plate and line that plate with a few basil leaves
- Cut up some thick white bread and serve on the side.