Caribbean Pepperpot Stew

Caribbean Pepperpot Stew is a rich, savory, and often spicy one-pot dish with roots in Guyanese and broader West Indian cuisine. Its defining feature is the use of cassareep, a thick, dark sauce made from cassava, which gives the stew a unique flavor and acts as a natural preservative. The stew typically includes a variety of meats like beef, pork, and sometimes oxtail, simmered with cinnamon, cloves, and fiery peppers like wiri wiri.

🍽️ Nutrition at a glance

This is a high-protein, moderate-fat dish, with the protein coming from the assortment of meats. It is a good source of iron, zinc, and B vitamins, particularly B12, from the animal proteins. A typical serving can range from 350 to 500 calories, depending on the cut of meat and amount of fat included.

Nutrition breakdown

Calories	420 kcal
Protein	35 g
Carbs	12 g
Fat	26 g
Fiber	2 g
Sugar	3 g
Sodium	680 mg
Iron	4.5 mg
Zinc	7 mg
Vitamin B12	2.8 mcg
Potassium	480 mg
Phosphorus	280 mg
Niacin (B3)	9 mg
Selenium	25 mcg
Vitamin B6	0.5 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Pepperpot is a traditional Christmas morning dish in Guyana, often prepared the night before and reheated, as its flavor deepens with time. Nutritionally, the use of cassareep is unique; it's not just a flavoring but a natural preservative that allows the stew to be kept and reheated for days without spoiling.