Cassareep
Cassareep is a thick, dark, and flavorful syrup made from the juice of the bitter cassava root. It is a key ingredient in many Caribbean and South American dishes, especially in Guyana, Suriname, and parts of the Amazon region. Cassareep serves as both a flavoring agent and a natural preservative, thanks to its antibacterial properties.
To make cassareep, the fresh bitter cassava is peeled, grated, and then squeezed to extract its juice. Since raw cassava contains cyanogenic glycosides (a compound that can release toxic cyanide), the juice must be boiled for a long time to remove the toxins.
As it simmers, the liquid thickens into a dark brown or black molasses-like syrup with a sweet, tangy, and slightly smoky flavor. Spices such as cloves, cinnamon, and hot peppers are often added to enhance its flavor profile. The most famous use of cassareep is in pepperpot, a traditional Guyanese stew made with meat (like beef, pork, or oxtail), slow-cooked for hours in a broth of cassareep, sugar, and spices. Read more
Thanks to its preservative qualities, Pepperpot can be stored for several days without refrigeration. Cassareep is also used as a marinade, glaze, or sauce base in Caribbean and South American cuisines, giving dishes a rich, umami-packed flavor similar to a combination of soy sauce, Worcestershire sauce, and molasses.
In traditional Guyanese households, pepperpot (made with cassareep) can last for days or even weeks without spoiling, as the cassareep prevents bacterial growth.
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Guyanese pepperpot
Traditionally served on Christmas morning, Guyanese pepperpot is the national dish of Guyana, the third-smallest country on mainland South America. It is a rich and hearty ... Read more
