Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Pepperpot is made from cassareep, which is the juice that is extracted from the cassava plant root. 

Pepperpot is a stewed meat dish, strongly flavored with cinnamon, cassareep (a special sauce made from the cassava root) and other basic ingredients, including Caribbean hot peppers.

This dish was introduced to the Guyana by indentured Indian workers.

More than half of Guyana’s population originate from India; therefore, our culture and cuisine reflect that.   Any vegetable or meat can be made with curry. At Annmc Guyanese Cuisine we used the very popular chicken and potato combination.

The curry is prepared by first adding oil to the pot and then adding cut-up onions, peppers, tomatoes, garlic, ginger. Then Madras curry powder is added, some also add garma masala or any other masala they wish, mixed with water and green seasoning is added to the pot.

Roti was brought to British Guyana-South America by East Indian (From India).

East Indian came to Guyana as Indentured Servants.

long grain basmati rice

Chinese 5 spice

black pepper

brown sugar

soy sauce

cassareep

Chinese sauce 

diced carrots

Chopped bora or long bean

sweet corn

green peas

Chopped onions

Chopped bell peppers

Chopped green onions

Minced garlic

Grated ginger

Chicken

complete seasoning

chicken bouillon powder

seasoning

garlic salt

chicken seasoning

Black pepper

green seasoning

cassava cassareep

Guyanese chow Mein noodles

Chopped bora/long bean

Chopped carrots

Chopped onions

Chopped garlic

grated ginger

Chopped red & green pepper

bell peppers

Chopped green onions

Chopped cilantro

Chinese 5 spice

complete seasoning

seasoned salt

Black pepper

brown sugar

chicken bouillon powder

cassava cassareep