Pepper-pot is a traditional breakfast dish in Guyana, typically served around Christmas time. It is a rich stew made from meats and casareep, a cassava/yucca extract. Slowly cooked for hours, it develops a sweet gummy texture, and becomes very dark, almost black in colour. The peppers give it a punch, but do not make it overly spicy.

This dish is best served with our plait or aniseed breads. Break the bread and dip it in the stew for another of our unique Caribbean tastes.

Our beef pepper-pot contains some 'cow-heel'. It's the real authentic stuff.

Sold Frozen.