Cassareep
Cassareep is a rich syrup derived from bitter (wild) cassava root. It is a labor intensive process with a low yield. You will need about 20 lbs of cassava and 6 hours to make a small mason jar of cassareep!
Servings 1 16 oz batch
Equipment
- Grater
- Cheesecloth
- Saucepan
- Mason jar
Ingredients
- 20 lbs Cassava
Instructions
- Peel and grate the cassava. Then add the grated cassava to a nut milk bag or cheesecloth and squeeze until all of the juice is extracted. Then let the juice rest for 1-2 hours to separate from the cassava starch.
- Add the cassava juice to a saucepan, taking care not to add any of the starch. Then add the saucepan to medium heat and bring to a boil. Continue to boil, stirring often, until the liquid becomes translucent with visible solids floating around.
- Remove from the heat and allow the liquid to cool completely then strain off the solids using a mesh strainer lined with a muslin cloth. Return the liquid to a clean saucepan, then bring to a boil. Boil until the liquid darkens (about an hour), then reduce the heat to low and continue to boil until it is a dark and thick liquid. Allow to cool completely before pouring into a mason jar and storing in a cool, dry place.
- Some people store cassareep in the refrigerator but that is not necessary. It is self stable and can sit in the pantry for several years without growing mold or going bad.
Notes
Although I am sharing how to make cassareep here, I don't recommend taking on this task and risk (potential for cyanide poisoning if not done right) unless there is no other option.
Here are two commercial cassareep brands that I recommend: Dave's and Green Diamond. Both are okay to use in Pepperpot (although a bit more bitter than pure cassareep).