Step 1

Wash and drain the meat including the pig trotters.

Step 2

In a large cooking pot, heat the vegetable oil and add in the beef and goat meat, and the pig trotters. Cook until browned.

Step 3

Chop and add in the garlic, chili pepper and onions. Stir to let them cook.

Step 4

Add in the cassareep, cinnamon sticks, orange peel, brown sugar, salt, and thyme.

Step 5

Finally, add in the water to cover all the ingredients and stir well. Let it come to a boil.

Step 6

Once the pot is boiling you will need to skim any scum from the top of the pot and then reduce the heat to low.

Step 7

Cover the pot and leave to cook for 3 hours, checking on it to skim any excess scum.

Step 8

After 3 hours, the broth will have reduced to a thicker, rich, aromatic sauce. Stir to check you are happy with the consistency and cook longer if required.

Step 9

Serve up 6 portions leaving any leftovers to be reheated in true Guyanese fashion. Cut up some thick white bread and serve on the side.

Step 10

Enjoy!