A Taste of Guyana

Pepper Pot

Serves 6

1 pound oxtail, cut into two-inch pieces
1 pound pork or beef, cut into twoinch pieces
1 small chicken, cut into pieces
1/2 cup cassareep
1 onion, diced
4 cloves garlic, minced
2 hot chilies, like scotch bonnet, minced
2 bay leaves
2 cloves

Put all ingredients in a large kettle and cover with cold water. Bring to a boil, lower to a simmer, cover, and continue cookinq for about two hours. Remove peppers before serving.

Note. If neither cassareep nor cassava is available, a combination of commercial brands such as Kitchen Bouquet and Worcestershire is acceptable. Use rubber gloves when preparing scotch bonnet peppers. Remove the seeds and pith from the peppers before mincing. Substitute with milder peppers if desired.