Ingredients
4 lbs of meat beef and goat
1 lb Pig Trotters optional
1 cup Cassareep
2 sticks cinnamon
2 stalks Basil
2 pieces Orange peel
4 Garlic cloves
1 Chili pepper
1/2 cup brown sugar
1 1/2 tsp salt
10 cups water
4 sprigs thyme
2 small onions
Vegetable oil
Thick white bread
Instructions
Wash and drain the meat including the pig trotters.
In a large cooking pot, heat the vegetable oil and add in the beef and goat meat, and the pig trotters. Cook until browned.
Chop and add in the garlic, chili pepper and onions. Stir to let them cook.
Add in the Cassareep, cinnamon sticks, orange peel, brown sugar, salt, and thyme.
Finally, add in the water to cover all the ingredients and stir well. Let it come to a boil.
Once the pot is boiling you will need to skim any scum from the top of the pot and then reduce the heat to low.
Cover the pot and leave to cook for 3 hours, checking on it to skim any excess scum.
After 3 hours, the broth will have reduced to a thicker, rich, aromatic sauce. Stir to check you are happy with the consistency and cook longer if required.
Serve up 6 portions leaving any leftovers to be reheated in true Guyanese fashion.
Cut up some thick white bread and serve on the side.
Thank you to https://travelfoodatlas.com/ for this delicious recipe
