Guyanese pepperpot soup

6 servings

Ingredients

Quantity Ingredient
2 eaches Beef marrow bones; washed
1 pounds Beef, cut into 1-inch cubes
1 pounds Pork; cut into 1-inch cubes
2 eaches Onions; chopped
2 eaches Whole Habanero chiles; tied in a cheesecloth bag, or 6 jalapenos
½ cup Cassareep *
Water to cover
Salt to taste
Freshly ground black pepper to taste

Directions

* cassareep is the boiled-down juice of raw cassava. It is available bottled in Latin (and some Asian) markets, or by mail-order.

Place the meats in a stew pot, add the onions, chiles, cassareep, and water to cover. Bring to a boil, reduce heat, and simmer until the meats are tender and nearly falling apart, about 2 hours.

Remove the marrow bones and Habaneros and serve.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-17-95

Related recipes