Guyana Pepperpot

with Plait Bread

2 lbs lamb, turkey, pork, deer.
1/2 cup cassareep
1 hot pepper (scotch bonnet)
1 inch pieces of cinnamon stick
3 whole cloves
1 tbsp chopped ginger
1 tbsp dry thyme
1/3 cup brown sugar
salt to taste
2 tsp oil
hot boiling water

Steam the meat in boiling water for a few minutes. Drain and pat dry.

In a large pot, heat oil.  Add meat and fry for about 10 minutes. Add cassareep, brown sugar and  remaining ingredients.

Add enough water to cover meat. Cover and bring to a boil for about 2 or more hours, or until meat is very tender, and the gravy becomes a little thick.

NB: I used turkey and lamb meat  for this Pepperpot

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