When Alica's Pepperpot and Chef Dev meet, so does a rich pot roast chicken and a creamy cassava salad 🤤. This is our take on a Guyanese pot roast chicken, an old school dish we both love, but have never made on our own. The dish is commonly made with caramelized “burnt” sugar, bright aromatics, fresh pepper, and Chinese sauce. It braised in its own liquid and reduces to a luscious sauce. Some add casareep for flavor and to get that rich brown colour, we certainly did.

The cassava salad was velvety and tangy, with a nice bite from the carrots, celery, and capers.

This collab was plentiful with good vibes and good food! Check out our video and find both recipes on Alica's blog 😋🇬🇾: www.alicaspepperpot.com