This is a Guyanese specialty! In the days when having a refrigerator was a luxury item to have in your kitchen, this was an excellent method of keeping a ready to serve dish for the busy farmer. And it’s also a delicious recipe – if it’s made the correct way.
Ingredients:
- 1 oxtail
- 3 lbs. fresh lean pork
- 4 hot peppers
- ½ cup cassareep
- 5 onions, sliced
- 1 lb. salted pork
- bunch thyme
- tablespoons brown sugar
- 3 cloves garlic
- ¼ cup oil
| Method: |
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Cut meat into small pieces. In large skillet fry meat over heat. Cover with cold water; add spices, sugar and cassareep. Tie peppers in a clean cloth and set aside. Simmer meat for several hours (about 3-4 hours) until all meat is tender. Add peppers and simmer again for about 15 minutes. Remover form heat, cool and keep covered. Serve hot as required. Heat up every day and add fresh cooked meat for time to time as required – meat must be added unseasoned. Recipe by:Yolande Cools-Lartigue |
