Guyanese Pepperpot
Guyanese Pepperpot is a rich, slow-cooked stew originating from Guyana, traditionally prepared with a variety of meats such as beef, pork, and sometimes mutton. Its signature ingredient is cassareep, a thick, dark sauce made from cassava, which gives the dish its distinctive dark color, sweet-savory flavor, and natural preservative qualities. It is a celebratory dish, often served during Christmas and other special occasions.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the meats, with a moderate amount of carbohydrates primarily from the cassareep and any added sugars. It is a good source of iron, zinc, and B vitamins, particularly B12, from the animal proteins. A typical serving contains roughly 450-550 calories.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 35 g |
| Carbs | 15 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 7 mg |
| Vitamin B12 | 2.5 mcg |
| Potassium | 400 mg |
| Phosphorus | 250 mg |
| Niacin (B3) | 8 mg |
| Selenium | 30 mcg |
| Vitamin B6 | 0.4 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Cassareep is the key to Pepperpot's unique flavor and longevity; its natural antimicrobial properties allow the stew to be kept for days or even weeks by simply bringing it to a boil daily without refrigeration, a practice rooted in historical food preservation. Culturally, it is a dish of communal heritage, with many families maintaining a 'pepperpot pot' that is continuously replenished, symbolizing continuity and shared tradition.
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AI estimate may be inaccurate · Terms