Cassareep is the indispensable ingredient that gives the stew its smoky sweetness, specific bitterness, and dark color. If you don't have access to Cassareep, the flavor will not be authentic, but you can experiment with brown sugar and smoky flavoring.
Traditionally, Pepperpot is cooked with a combination of bone-in meats (like oxtail, pig trotters, or tripe) that release collagen, which thickens the stew.
Thoroughly wash and dry the meat. Cut it into uniform, medium-sized pieces (if not already cut).
In a large bowl, mix the meat with Green Seasoning, brown sugar, salt, and black pepper. Mix well.
Cover and marinate in the refrigerator for at least 4 hours, ideally overnight.
In a large, heavy pot (ideally a Dutch oven), heat 1 Tbsp of oil over medium-high heat.
Remove the meat from the marinade, reserving any excess marinade. Sear the meat in small batches until browned on all sides. Remove the seared meat and set aside. This creates a flavorful base.
Return all the meat to the pot. Add the reserved marinade, Cassareep, cinnamon sticks, cloves, thyme, and orange peel (if using).
Pour in hot water, just enough to barely cover the meat.
Bring the stew to a boil. Reduce the heat to the lowest setting, cover, and let it simmer gently for 2.5 to 3 hours. Check regularly to ensure the stew hasn't dried out, adding a little hot water if necessary.
Hot Pepper: Add the whole, intact hot pepper (e.g., Scotch Bonnet). If you want the stew spicier, gently pierce the pepper with a knife.
The stew is ready when the meat is fall-apart tender and the sauce is thick and dark. Remove the pepper, cinnamon, thyme, and orange peel.
Pepperpot is best served the day after it's cooked, as the flavors fully develop. If you are keeping it on the stovetop (the traditional method due to cassareep), always bring it to a boil before serving, or safely store it in the refrigerator.
Serve hot with pieces of fresh, plaited bread or Cassava Bread for dipping into the thick sauce.