Guyanese pepperpot soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Beef marrow bones; washed |
| 1 | pounds | Beef, cut into 1-inch cubes |
| 1 | pounds | Pork; cut into 1-inch cubes |
| 2 | eaches | Onions; chopped |
| 2 | eaches | Whole Habanero chiles; tied in a cheesecloth bag, or 6 jalapenos |
| ½ | cup | Cassareep * |
| Water to cover | ||
| Salt to taste | ||
| Freshly ground black pepper to taste | ||
Directions
* cassareep is the boiled-down juice of raw cassava. It is available bottled in Latin (and some Asian) markets, or by mail-order.
Place the meats in a stew pot, add the onions, chiles, cassareep, and water to cover. Bring to a boil, reduce heat, and simmer until the meats are tender and nearly falling apart, about 2 hours.
Remove the marrow bones and Habaneros and serve.
Authors' heat scale: Medium
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-17-95