What's your favourite Christmas dish? Mine is Pepperpot. Read more about it here:
Pepperpot is a famous Guyanese Christmas dish that originated with the country's Indigenous Peoples. The use of cassareep - a concentrated syrup made from the juice of grated cassava that has boiled for hours until it becomes very thick and black - is a key ingredient in the making of Pepperpot. The taste of cassareep is deliciously complex with hints of sweet, savoury and caramel. The preservative elements of cassareep is what facilitates Pepperpot being kept at room temperature for days and weeks, without spoilage, by being heated to a boil, twice daily. Rarely does homemade Pepperpot last for weeks, it is so darn good that in a week of being made it is almost done.