Guyanese-style Pepperpot Stew

local_grocery_store Ingredients

• 1 lb cassava, peeled and chopped into 1-inch pieces
• 1 lb okra, trimmed and sliced
• 1 lb eggplant, chopped into 1-inch pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, peeled and grated
• 4 scallions, chopped
• 4 sprigs thyme, leaves stripped from stems
• 1 cup cassareep
• 4 cups vegetable broth
• 2 bay leaves
• 4 whole cloves
• 1 cinnamon stick
• 8 allspice berries
• 8 black peppercorns

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium-high heat. Add the onion, garlic, ginger, scallions, and thyme and cook until softened, about 5 minutes.
2. 2.Add the cassava, okra, eggplant, cassareep, vegetable broth, bay leaves, cloves, cinnamon stick, allspice berries, and black peppercorns to the pot and stir to combine.
3. 3.Bring the mixture to a boil, then reduce the heat to low and let simmer for 1-2 hours, or until the vegetables are tender and the sauce has thickened.
4. 4.Remove the bay leaves, cloves, cinnamon stick, allspice berries, and black peppercorns before serving.

lightbulb_outline Tips

• chevron_rightIf you can't find cassava, you can substitute yuca or taro root.
• chevron_rightIf you can't find cassareep, you can make your own by boiling cassava juice until it thickens and darkens.
• chevron_rightThis stew tastes even better the next day, so make a big batch and enjoy leftovers!