Some favorite Guyana dishes include pepper pot, cassava bread, metemgee and Guyana-style chow or lo mein. Pepper pot, a type of stew made of stewed meat, peppers, cassava root sauce and cinnamon, is a popular holiday dish. Metemgee, another type of stew, contains dumplings, coconut milk and a variety of root plants such as yams and cassava.
To make pepper pot, toss 2 pounds of oxtail, 1 1/2 pounds of cubed chuck roast and 3 pounds of cow heal with 1/2 cup of brown sugar, 1/2 cup of cassareep, 1 teaspoon of cayenne pepper, 1 tablespoon of granulated garlic and 2 tablespoons each of salt and Guyanese thyme. While the meat marinates for 30 minutes, saute 1/3 diced yellow onion and 2 minced garlic cloves in 2 tablespoons of oil, and then add in the meat, 5 cinnamon sticks, 3 wiri wiri peppers and 1 tablespoon of whole cloves. Pour 6 cups of water over the browned meat, and bring everything to a boil before reducing the heat to a simmer.
Cook the meat with 2/3 yellow onion, 4 minced garlic cloves and 5 cups of water until it's tender, and then add 2 more cups of water and 1/3 cup of cassareep, and bring the mixture to a boil for 10 to 15 minutes. Simmer the stew for two to three hours, and season the pepper pot with more brown sugar, and salt to taste before serving.