Pepperpot

Pat the beef cubes dry with paper towels and season generously with salt. Heat the vegetable oil in a large heavy-bottomed pot over high heat and sear the beef in batches until deeply browned on all sides, about eight minutes per batch.

Return all the seared beef to the pot, add the cassareep, and stir well so every piece of meat is coated in the dark, glossy cassava syrup, allowing it to cook for two minutes while stirring constantly.

Add the cinnamon sticks, whole cloves, wiri wiri peppers, orange peel, thyme sprigs, and brown sugar to the pot, then pour in the water and stir to dissolve the sugar and distribute the spices evenly.

Bring the pot to a boil over high heat, then immediately reduce to the lowest possible simmer. Cover with a tight-fitting lid and cook for two and a half to three hours, stirring occasionally to prevent sticking.

Check the pepperpot periodically: the beef should become extremely tender and the sauce should reduce to a dark, thick, glossy consistency that clings to the meat. Add a splash of water if it reduces too quickly.

When the beef is fork-tender and the sauce has the consistency of a rich, dark syrup, remove the cinnamon sticks, orange peel, and thyme sprigs. Taste and adjust salt and sugar to achieve the proper savoury-sweet balance.

Serve the pepperpot hot in deep bowls with thick slices of crusty bread or traditional Guyanese plait bread for dipping into the rich, dark sauce, which is an essential part of the Guyanese Christmas morning tradition.

The pepperpot improves dramatically when reheated the next day, as the cassareep acts as a natural preservative. Simply bring back to a simmer, adding a splash of water if the sauce has thickened too much overnight.