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Best Guyanese pepperpot in New York

“A slow-cooked stew that preserves itself as it cooks, eaten across days, reserved for Christmas and celebration.”

Guyanese pepperpot

What the real thing tastes like

Guyanese pepperpot is the Guyanese variation of pepperpot, a slow-cooked stew found in several parts of the Caribbean and mainland Americas.. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook-up rice, pepperpot is one of Guyana's national dishes. This dish is usually reserved for special occasions because it needs to cook for several hours, and mostly eaten on Christmas Day or during the Christmas holiday season, and sometimes on Boxing Day. Like the original Amerindian version it is usually made in a large pot and can be reheated and eaten over several days because the cassareep starts preserving the meat. Traditionally, the dish is made using wiri wiri chilli peppers (a Capsicum frutescens cultivar native to Guyana) but due to low availability outside of the country, Scotch bonnet or habanero peppers are commonly accepted substitutes due to their similar spice level and fruitiness.

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Guyanese pepperpot is a slow-cooked stew that demands time—several hours of it—which is exactly why it's reserved for Christmas and special occasions. Made in a large pot with wiri wiri chilies native to Guyana, the dish transforms as it simmers, the cassareep preserving the meat so thoroughly that it can be reheated and eaten across several days. Along with chicken curry and cook-up rice, it stands as one of Guyana's three national dishes, a stew built on patience and the understanding that the best flavors need space to develop.

Order it here when it has

  • naturally preserves through cassareep
  • feeds over several days
  • national dish status
  • special-occasion depth

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