Whereas yow will discover pepperpot all through the Caribbean—in Trinidad and Tobago, Antiqua, and Jamaica—Guyanese pepperpot is exclusive, each in look and preparation. The nationwide dish of Guyana is distinguished by its intensely darkish coloration, which is achieved by way of the inclusion of a browning agent referred to as cassareep —a thick, black liquid with the consistency of molasses that’s ubiquitous in each Guyanese pantry. A mixture of cow foot, oxtail, and bone-in chuck is braised and infused with cinnamon, clove, thyme, nutmeg, and wiri wiri peppers to create a collagen-rich stew that is candy, savory, and spicy.