Do you need an escape? These 18 Caribbean recipes feel like a tropical vacation
:max_bytes(150000):strip_icc():format(jpeg)/20230301-Puerto-Rican-Arroz-con-Gandules-VickyWasik-hero-2a3ce858bd23443f8cbe0907c692e7c3.JPG)
Serious food / Liz Voltz
While you can find Pepperpot in the Caribbean – in Trinidad and Tobago, Antiqua and Jamaica– Guyanese Pepperpot is unique, both in appearance and in preparation. The Guyana national dish is characterized by its intensely dark color, which is achieved by the inclusion of a browning agent called Cassareep – a thick, black liquid with the consistency of molasses, which is omnipresent in every Guyanese food chamber. A combination of cow foot, oxtail and bone-in-chuck is braised and with cinnamon, clove, thyme, muscat and wiri-wiri-paprika infused to create a collagen-rich stew that is sweet, afterwards and spicy.
