How To Make Oxtail Pepperpot | Guyana's Traditional Dish | Christmas Breakfast Idea

This is a special dish created by the indigenous people of Guyana.
using various meat and cassareep [ A thick dark extract from the bitter cassava root / yucca root] A sauce which is the main ingredient .
Flavored with spices, peppers and other ingredients to create it's unique flavors. Welcome to my channel!
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EDITING SOFTWARE:
Wondershare Filmora
RECIPE:
Pepperpot
Prep Time 20 min
Cook time 2 ½ hrs.
1 ½ Lbs. oxtail
1 Tbsp buttermilk
1 Tbsp all purpose seasoning
1/2 Tsp ground spices
⅓ cup cassareep
1 large Onion diced
5 Garlic cloves diced
2 tablespoon Oil
1 large scotch bonnet Pepper
10 Cloves
4 Cinnamon sticks
2 Star anise
3 pieces dried orange peel
1 Tbsp sugar
2 Tbsp oil
6 sprigs Thyme leaves
6 cups Water
INSTRUCTION
Crush 1 star anise 4 cloves and 1 piece cinnamon
In a mortar using a pestle to measure ½ Tsp mix spices
Sift with a sieve to separate the courses pieces (set aside )
Put all the rest of spices in a piece of cheese cloth, tie to make a little bundle
[ set aside]
Wash and pat dry the meat.
Place it in a large bowl
Season with buttermilk, all purpose seasoning and the spice mix Mix until well coated
Cover and allow to marinate kept in the fridge overnight
When ready to cook
Add the diced garlic, onion and thyme to the meat
Coat evenly
Heat the oil in a heavy bottom pot over and medium heat
Add the meat, stir
Allow it to fry for a few minutes until the juices reduced
Then add the cassareep, Stir,
Turn the heat to the lowest settings
Cover and cook for five minutes
Add the water, sugar and spice bag
Stir
Cover and let it cook for 1 hour over a low heat
After an hour
Turn off the heat
Keep the pot on the stove
The second day
Cook for an hour over a low heat once again.
Remove the spices
Turn off the heat
Keep the pot on the stove
The third day
Add the peppers and cook again for half of an hour over a low heat.
Discard the oil if needed
By dipping it out with a spoon
Or place the pot in the fridge when cooled completely
When the fat solidifies remove it
Reheat the pepperpot and enjoy
Store at room temperature. ‘Heat when needed
Use within three days.
After three days of cooking the Pepperpot is ready to be served
Taste better with fresh bread,
Serve warm for breakfast on Christmas morning
The cassareep is needed in this recipe. There’s no substitute
It has a slight sweetness with a slight under tone of Suttle bitterness and tanginess