Discover the Rich Heritage of Guyanese Pepperpot Stew: A Flavorful Tradition
In the tapestry of Guyanese culture, certain dishes weave tales of tradition and none does it better than the national dish, pepperpot. Specifically, this version celebrates the use of chicken in this famous pepperpot stew. This culinary masterpiece is not just a flavorful medley of ingredients; it’s a journey through history and heritage.
Our recipe for this best chicken pepperpot stew showcases the perfect blend of seasoned chicken, aromatic spices and the secret ingredient, cassareep. Importantly the cassareep is a brown sauce derived from cassava root. This unique element is the key to pepperpot distinctive flavor, infusing the stew with a rich, savory undertone that elevates it to culinary excellence.
Unlocking the past of Guyanese pepperpot stew!
Hailing from Guyana and embraced in Barbados, pepperpot is a national treasure, often reserved for festive occasions and holidays. While many households traditionally used beef or mutton, our recipe takes a poultry twist. Hence, showcasing the versality of this iconic dish. In Guyana, the indigenous Amerindian people, however, tends to use labba meat to make pepperpot. Even the celebrated Chef Gordon Ramsey visited Guyana to learn about the cuisines that included the labba version of pepperpot.
This Guyanese best chicken pepperpot stew is more than a recipe. It’s a celebration of heritage, a testament to the richness of culinary traditions that stand the test of time. Moreover, embark on this culinary journey. and savor the flavors that have been passed down through generations. Create your own chapter in the story of this timeless dish.
What’s the best cooking technique to unleash the flavor of Pepperpot magic and How to serve this masterpiece!
First and foremost, this version of the BEST Guyanese chicken pepperpot stew, takes advantage of lightly browning the seasoned chicken. This key step begins to extract flavor, leaving brown bits know as fond at the bottom of the pot. Further the irresistible aromatics ensemble meddle with the flavorful fond left behind. Hence filling the kitchen with the smell of a harmonious melody of flavors. In addition to standard mirepoix, like onions and garlic, ginger, thyme, scallions and cilantro joins the flavor parade. They welcome the addition of earthy and warm spices like cinnamon and cloves. Rounding out the distinctive flavor profile of pepperpot is the addition of fresh orange zest, brown sugar and of course cassareep. These flavors dance together with the lightly browned chicken, elevating the dish to new heights.
Not to mention, this best chicken pepperpot stew flavor uses wiri wiri hot peppers to give it a bold kick, infusing the stew with just the right amount of heat. Wiri wiri hot peppers are very small Guyanese hot pepper. However, habanero or scotch bonnet peppers are great substitutes. Finally, the aromatics and chicken simmers in the sauce, which uses water as the liquid component, until fork tender enough to melt in your mouth.
Serving up this traditional dish is as easy as dunking slices of bread, soaking up the savory broth and enjoying. We love to enjoy the chicken pepperpot with the best Guyanese plait bread keeping the overall experience of the dish as authentic as possible. Traditionally bread is the go to accompaniment. However this magical flavor-packed stew is sometimes enjoyed over a bed of rice.
Want to try more Guyanese style cuisine? Here are a few more that will have you hooked.
Guyanese Sweet Bread – Tennis rolls. It’s a traditional roll usually enjoyed with slices of cheese, but it may also be dipped into the pepperpot dish for an added sweet collaboration with the savory chicken stew. Additionally curry dishes are a staple in Guyanese cuisine. Our mouthwatering, melt in your mouth curry duck is a must try. This version of curry duck is steam-roasted to perfection and taste better than the original recipes, which are typically braised.
Disclosures:
Terms of Use
The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.
Product disclosures
Some of the links in this post are affiliate links. This means that, at zero cost to you, JulietKitchen may earn an affiliate commission if you click through the link and finalize a purchase.
Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Best Chicken Pepperpot Stew
Equipment
Ingredients
For Seasoning the chicken
- 4 1/2 pounds chicken parts legs, thighs, wings
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon cassareep (browning sauce)
For the aromatics stew base:
- 2 – 3 tablespoons ghee
- 1 large onion peeled and diced
- 10-12 cloves garlic Peeled and grated
- 2 inch Piece ginger peeled and grated
- 2-3 teaspoons fresh thyme leaves
- 2 – 3 fresh scallions chopped
- 1 cup fresh cilantro leaves roughly chopped
- salt and freshly ground black pepper to taste
- 3/4 – 1 teaspoon orange zest from 1 orange
- 2 cinnamon sticks about 3-inch pieces
- 6 whole cloves
- 2 tablespoons brown sugar
- 4 tablespoons cassareep (browning sauce)
- 3 wiri wiri hot pepper or 1 habanero pepper
- 5 cups water
Instructions
Season the chicken:
- Rinse and dry chicken parts thoroughly.4 1/2 pounds chicken parts
- Add the chicken to a large mixing bowl. Season with the salt, freshly ground black pepper and cassareep. Mix thoroughly to coat with the seasoning.3 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon cassareep
Brown chicken parts, cook aromatics and make the stew:
- Heat a dutch oven pot using medium heat. Add the ghee.2 – 3 tablespoons ghee
- Brown the chicken parts, 2 to 3 minutes per side, in batches. Remove to a clean bowl and set aside.
- Add onions to the pot. Mix and sauté 2 to 3 minutes until fragrant.1 large onion
- Add the garlic, ginger, thyme, scallion and cilantro. Season with a pinch of salt and freshly ground black pepper. Mix and cook 30 to 60 seconds.10-12 cloves garlic, 2 inch Piece ginger, 2-3 teaspoons fresh thyme leaves, 2 – 3 fresh scallions, 1 cup fresh cilantro leaves, salt and freshly ground black pepper to taste
- Add the orange zest, cinnamon sticks, cloves brown sugar and casareep. Mix and cook 30 to 60 seconds.3/4 – 1 teaspoon orange zest, 2 cinnamon sticks, 6 whole cloves, 2 tablespoons brown sugar, 4 tablespoons cassareep
- Add wiri wiri, or what ever hot pepper preferred. Pour in the water. Stir. Bring to a boil.3 wiri wiri hot pepper, 5 cups water
- Reduce heat and simmer until the chicken parts are fork tender and the sauce has reduced to your desired thickness. 50 to 60 minutes. Turn off the heat.
- Serve and enjoy with slices of plait bread or your desired bread or serve over rice. Garnish with fresh scallions if desired.
Notes
Nutrition
