Guyanese Pepperpot

3 lbs beef, lamb, pork, or goat

1 cup casareep

4 cinnamon sticks (not ground)

1 ½ inch orange peel

6 cloves

1-2 wiri wiri peppers

½ cup light brown sugar

1 ½ tsp salt

16 cups water

Preparation:

Steam the meat for about 20 minutes so that all the fat can be removed. You want your meat to be very lean and this step will help you achieve that. Once you have steamed the meat, remove any dangling pieces of fat. Set aside. In a large pot, bring the 16 cups of water to a boil. Add the casareep and all of the ingredients. Add the meat and continue to boil until the meat is tender and until the broth has reduced by three-quarters. Serve with your bread of choice. Serves: 16.