Pepperpot Soup
Pepperpot Soup is a hearty, savory stew originating from Guyana and the wider Caribbean, with roots in Amerindian cuisine. It is traditionally made with a variety of meats (like beef, pork, or oxtail), a unique herb called cassareep, and often includes vegetables like okra, spinach, or potatoes. The dish is known for its rich, dark, and peppery broth.
🍽️ Nutrition at a glance
This is a high-protein, high-fat dish due to its meat content, with a moderate amount of carbohydrates from starchy vegetables. It is a good source of iron, zinc, and B vitamins, and a typical serving can range from 400 to 600 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 32 g |
| Carbs | 18 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Iron | 4.2 mg |
| Zinc | 6.5 mg |
| Potassium | 520 mg |
| Phosphorus | 280 mg |
| Niacin (B3) | 8.0 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 22 mcg |
| Magnesium | 45 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The defining ingredient, cassareep, is a thick, dark sauce made from cassava juice that acts as a natural preservative, allowing the soup to be reheated and served over several days, with the flavor deepening each time. This practice of 're-cooking' is a beloved cultural tradition.
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AI estimate may be inaccurate · Terms