Tasting Queens Market Pepperpot Recipe

Here's a Guyanese Holiday staple just in time for Indigenous Peoples Day. This recipe is woven into the fabric of Guyanese culture by our Native/Indigenous brothers and sisters who came before.

Enjoy!

Alternative Recipe featuring TQM Guyanese Pepperpot Stater Sauce is featured below the traditional method.

Ingredients: 3-4 lbs cut meat of your choice (For optimal flavor, we recommend boned in beef, pork, lamb or any combination of 2 or all 3)

1/2 cup TQM All Purpose Green Seasoning.

2 Tbsp TQM Steak and Chops Spice.

1 Cup Cassereep (Fermented Cassava Syrup).

1/3 cup brown sugar.

1 Tsp Salt.3-5 Wiri Wiri Peppers (Sub with 2 scotch bonnet or habanero peppers).

3 Cinnamon Sticks.

1 Tbsp whole cloves.

2 Tbsp Vegetable oil

Note: TQM All Purpose Green Seasoning includes thyme, garlic, onion, ginger and basil needed to complete the flavor profile of this dish.

Method:

Marinate meat in TQM Steak and Chops Spice and let sit for 15 minutes. Heat oil in large sauce pan and sear meat for 2-3 minutes on each side. Add TQM Green Seasoning, Spices, Sugar and Cassereep to pot. Stir well and cook for 2 Minutes. Pour enough water into pot to just cover meat (about 8-12 cups) and bring to rapid boil. Cook on high for 15 Minutes. Reduce heat, add salt and stir. Cook on low-med heat until sauce is dark, thick and meat is fall off the bone tender (about 2-2.5 hrs)

Tip: Place all ingredients in Crock-Pot, stir and cook on 5-8hr setting (overnight works best). Enjoy with bread or rice.

Alternative Quick Recipe:

Ingredients:

1 Bottle Tasting Queens Market Guyanese Pepperpot Stater Sauce 3-4 lbs cut meat of your choice (For optimal flavor, we recommend boned in beef, pork, lamb or any combination of 2 or all 3)

2 Tbsps Vegetable oil

Method:

Heat oil in large sauce pan and sear meat for 2-3 minutes on each side. Add 1 bottle of TQM Guyanese Pepperpot Stater Sauce and stir well. Cook for 2 Minutes. Pour enough water into pot to just cover meat (about 8-12 cups) and bring to rapid boil. Cook on high for 15 Minutes. Reduce heat and test for appropriate salt and spice (heat) level. Cook on low-med heat until sauce is dark, thick and meat is fall off the bone tender (about 2-2.5 hrs)

Tip: Place all ingredients in Crock-Pot, stir and cook on 5-8hr setting (overnight works best). Enjoy with bread or rice.