KARIBBEAN PEPPER POT – Chef Cheryl-Ann Shortt-Charles

Courtesy Chef Cheryl-Ann Shortt-Charles on Cup of Joe Caribbean


1 lb beef stew

1 lb pork stew

1 cup Karibbean Flavours Pomeroon Cassareep

1 hot pepper

1 inch stick cinnamon

3 heads clove

2 oz. sugar

Salt to taste

1 stalk fresh basil or 3 tbsp dry basil

1 bunch fine thyme

1 large chopped onion

3 cloves chopped garlic


  1. Clean the meat thoroughly.
  2. Add meat and all other ingredients into the pot, pour hot water to cover the ingredients in the pot.
  3. Place on a high heat until it starts to boil, then lower heat to a medium heat and cover, adjust the flavor with salt and sugar.
  4. Constantly stir and keep adding hot water if needed, once the meat is tender allow the gravy to reduce to your liking.
  5. Note: This dish develops flavor when left over a period of days. This is a typical Amerindian dish. This dish can be served mainly with a hearty bread, however you can have it with rice or roti.
    Enjoy one of Guyana's National dishes.

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