cassareep

Cassareep is a thick, dark syrup made from the juice of the cassava root (Manihot esculenta). It serves as a flavoring and preserving agent in Caribbean cuisine, most prominently in Guyana's pepperpot, a slow-cooked meat stew.

Production and composition: The juice is extracted from grated cassava, then cooked down with water (and sometimes sugar and spices) until it becomes a viscous syrup. The processing concentrates flavor and reduces the cyanogenic compounds native to cassava, making the product safe for storage when properly prepared. The syrup has a tangy, slightly sweet and bitter flavor and a deep reddish-brown color.

Uses: Cassareep is used as a base or seasoning in stews and sauces. In pepperpot, it provides sourness, depth of flavor, and acts as a preservative that allows meat to be stored for long periods. It can be used in marinades and other meat dishes as well.

Regional and cultural significance: In Guyana, cassareep is a traditional staple and is often sold bottled in Caribbean markets. Pepperpot, a dish closely associated with cassareep, is a prominent example of its culinary use.

Safety and storage: Properly prepared cassareep is acidic and can be stored in sealed containers for extended periods; it should be stored away from heat and sunlight. Off flavors or fermentation may indicate spoilage.