Cassareep
Cassareep is a rich syrup derived from cassava root. This essential ingredient is the foundation for traditional Guyanese recipes, including Pepperpot, the national dish of Guyana. Most Guyanese people source cassareep that has been made by indigenous communities, since cassava is high in cyanide making cassareep that is suitable for human consumption is a time honored tradition.
Servings 1 cups
Equipment
- Grater
- Cheesecloth
- Saucepan
- Mason jar
Ingredients
- 10 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 overnight to separate from the cassava starch.
- Add the cassava juice to a sauce pan on high heat. Bring to a boil and continue to boil, stirring often, until it reduces down and thickens. While it boils, skim and discard the froth/scum that forms on the top of the liquid. 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).