AI-generated photo.
Brazilian · Guyana
Pepperpot
Also called pepperpot
Pepperpot, a dish from Guyana.
Pai editors’ mark 4 / 5
Plan, list, and collections
Pepperpot is cooked in Guyana as its own dish. Cassareep is the bitter-sweet thickener. Without it, brown a spoon of sugar with cinnamon and thyme and braise the beef a long time. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
84
Health score
Light & nourishing
Healthy
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 46%
- Carbs 32%
- Fat 22%
Suits · Diabetes-friendly
Sugar, fiber, and the starch mix sit in a gentler range. Your own portion still decides the day.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 25.5 g of protein in the serving.
Watch · Low sodium
About 456 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Beef sirloin152 kcal
- Orange zest39 kcal
- Brown sugar23 kcal
- Scallion3 kcal
- Fresh thyme1 kcal
- Ground cinnamon1 kcal
Glycemic load
Estimated glycemic load for this count: 8. Low confidence: some starch has no glycemic index in the table, so that part uses a middle band.
Portion
One serving is about 220 kcal. Two portions would be about 440 kcal if you want a fuller plate.
Allergens. None flagged in the required list.
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 165 kcal after the change.
Use half the kosher salt and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of drained chickpeas.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 220 kcal | 11% |
| Protein | 25.5 g | 51% |
| Carbohydrate | 17.5 g | 6% |
| Fiber | 5 g | 18% |
| Total sugars | 6.1 g | 12% |
| Fat | 5.3 g | 7% |
| Saturated fat | 1.9 g | 10% |
| Cholesterol | 69 mg | 23% |
| Sodium | 456 mg | 20% |
| Potassium | 512 mg | 11% |
| Calcium | 116 mg | 9% |
| Iron | 2.5 mg | 14% |
| Magnesium | 39 mg | 9% |
| Zinc | 4.8 mg | 44% |
| Vitamin A | 20 mcg | 2% |
| Vitamin C | 57.7 mg | 64% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E · estimate | 0.5 mg | 3% |
| Vitamin K · estimate | 23 mcg | 19% |
| Thiamin (B1) | 0.1 mg | 10% |
| Riboflavin (B2) | 0.2 mg | 13% |
| Niacin (B3) | 8.8 mg | 55% |
| Vitamin B6 | 0.8 mg | 45% |
| Folate | 33 mcg | 8% |
| Vitamin B12 | 1.3 mcg | 56% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- The balance of protein, fiber, and richer ingredients is what earns the Healthy mark.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Beef sirloin1 lb450 g
Brown sugar2 tbsp24 g
Fresh thyme4 sprigs3 g
Ground cinnamon1 tsp2 g
Chili flakes1 tsp2 g
Kosher salt1 tsp4 g
Orange zest1.5 cups160 g
Scallion4 scallions40 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of drained chickpeas.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Set a heavy pot over medium heat. For Pepperpot, start here: cassareep is the bitter-sweet thickener.
AI-generated photo.
2Cassareep is the bitter-sweet thickener. Without it, brown a spoon of sugar with cinnamon and thyme and braise the beef a long time.
Cook 70 min
AI-generated photo.
3The liquid should be quiet and the center tender. Stop when this is true of Pepperpot: Cassareep is the bitter-sweet thickener. Without it, brown a spoon of sugar with cinnamon and thyme and braise the beef a long time.
AI-generated photo.
4Ladle it into warm bowls. Pepperpot is eaten in Guyana as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Pepperpot is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.
If it goes wrong
- Pepperpot looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Pepperpot spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Pepperpot, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Pepperpot is cooked by simmer in Guyana. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook meat, poultry, and eggs through. Use pasteurized dairy if the recipe includes it. There is no alcohol in the required list.
Allergens in the required list: none flagged.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.