Barbadian-born singer, songwriter, and actress, Rihanna, whose mother is Guyanese by birth, maintains that Guyanese food, mainly cook-up rice and pepper pot are the meals that are most favored by herself and family. She made the revelation a few months back in a list of interview questions published by Elle, and reiterated the same position in subsequent interviews.
Pepper-pot is an Amerindian dish that is almost native to Guyana, and is one of the country’s national dish. It is most commonly prepared by the wider population around Christmas time, where it serves as the main dish for all, and is made by intermixing a blend of Guyanese casareep (a prepared extract from cassava juice), and large chunks of meat along with various herbs and spices to achieve flavour.
The meal can take several days to prepare depending on the meat portions used, in addition to your desired taste and texture; and can be served unspoiled for periods longer than a week outside of the refrigerator, by simply reheating it daily.
It is mostly used with bread, but is also used as a stew when served with rice.
Here therefore for all Rihanna fans who might not as yet had the he pleasure of sampling a good pepperpot is another recipe for cooking Guyana’s national dish.
1lb stewing beef or 1 lb beef brisket
1lb pork, trotters (or cow’s heels) (optional)
1⁄2lb pigs tail (optional)
1red hot pepper
1cinnamon stick (1 in x 1 in)
1bunch fine fresh thyme
1large chopped onion
3chopped garlic cloves
1. Soak pig tails and scald.
2. Cook cow heel or trotters in covered pan with water to boil.
4. When half tender add all the other meats hot water to cover.
5. Add all other ingredients and simmer gently for about one hour until meat is tender.
6. Adjust flavor with salt and sugar.
7. Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
8. Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.