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Pepperpot (Cassareep Beef Stew)
The stew Guyana counts as a national dish: collagen-rich cuts such as oxtail and cow heel, simmered for hours with cinnamon, cloves, thyme, orange peel and whole hot peppers in a seasoning of cassareep, until the liquid is nearly black. Cassareep is the juice of bitter cassava boiled down to a syrup like molasses, and both the colour and the savour of the stew come from it. It is eaten on Christmas morning with fresh bread.
