A sweet and savory stew unlike any other in the world.
Pressurizing each meat separately ensures proper tenderness.
Pepperpot is defined in large part by the inclusion of cassareep, a thick, black liquid that has the same consistency as molasses and is made from the bitter juices of the cassava. The process of making cassareep involves grating the poisonous and bitter cassava root, then stuffing it into a flexible, cylindrical basket called a matapee.
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