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This recipe is classed as easy

Rating 3.43 / 5 (47 votes)

Prep time:
20 min
Cook time:
2 hrs 30 min

Jonathan Phang shares his family's version of Guyana's national dish


1. Heat the groundnut oil in a large pan and brown the meat and trotters in batches. Season with salt and pepper, cover with water and bring to the boil. Cook for 1 hour.

2. Add the remaining ingredients to the pan, bring back to the boil and simmer for 1-2 hours, adding more water as necessary.

3. Serve with boiled white rice.


  • 2-3 tbsp groundnut oil
  • 450 g pork shoulder, chopped
  • 450 g lean stewing beef, chopped
  • 3 pig's trotters, chopped
  • 100 ml cassereep
  • 1 cinnamon stick
  • 2 tbsp demerara sugar
  • 2 tsp hot pepper sauce
  • 2 scotch bonnet peppers, finely chopped
  • 6 cloves
  • 3 sprigs thyme
  • 1 tsp dried thyme

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Latest Comment


I know what cassereep is, a syrup made from the root of cassava plant. I used to make this very same pepperpot years ago in London and could buy both cassava and cassereep and North End Road market.
I'm now living in France and would like to cook this dish again. Is there a grocers in Enland that will post me some cassereep?

JenniferH58010 JenniferH58010  Posted 16 Aug 2011 3:59 PM

what is cassereep and where can you buy it,please note i live in bolton not london.

nigelB32131 nigelB32131  Posted 14 Aug 2011 10:58 AM

This is a very delicious dish and can last for weeks, all you need to do is reheat it every day on the hob! Bread is also a good Accompaniment. enjoy!

SamanthaR14242 SamanthaR14242  Posted 01 Sep 2010 7:38 PM