cassareep

It uses Cassareep as a flavouring and preservative.

The juice can also be boiled until it becomes a dark viscous syrup called kasripo (cassareep).

Cassareep is essential in the preparation of pepperpot, and gives the dish its "distinctive bittersweet flavor."

Most cassareep is exported from Guyana.

Cassareep can also be used as an added flavoring to dishes, "imparting upon them the richness and flavour of strong beef-soup."

The juice of the bitter cassava, boiled to the consistency of thick syrup and flavored with spices, is called cassareep.

Cassareep is used for two distinct goals, that originate from two important aspects of the ingredient: its particular flavor, and its preservative quality.

Pepperpot is a stewed meat dish, strongly flavoured with cinnamon, cassareep (a special sauce made from the cassava root) and other basic ingredients, including Caribbean hot peppers.

Cassareep is a thick black liquid made from cassava root, often with additional spices, which is used as a base for many sauces and especially in Guyanese pepperpot.

Though the cassava root traveled from Brazil to Africa, where the majority of cassava is grown, there is no production of cassareep in Africa.

Like the original Amerindian version it is usually made in a large pot and can be reheated and eaten over several days because the Cassareep starts preserving the meat.

To make cassareep, the juice is boiled until it is reduced by half in volume, to the consistency of molasses and flavored with spices-including cloves, cinnamon, salt, sugar, and cayenne pepper.

Traditionally, cassareep was boiled in a soft pot, the actual "pepper pot", which would absorb the flavors and also impart them (even if dry) to foods such as rice and chicken cooked in it.

Still, pharmaceutical journals and handbooks began to report of the possible use of cassareep, and suggested it might be helpful in the treatment of, for instance, eye afflictions such as corneal ulcers and conjunctivitis.

Cassava is the main staple that is used in cooking, and is used to make cassava bread, a marinating sauce called cassareep, farine (similar to cous-cous), and an alcoholic drink called parakari.

Cassareep is made from the juice of the bitter cassava root, which is poisonous (it contains large amounts of hydrogen cyanide, traditionally called "prussic acid" and blamed for many deaths) if it is not cooked properly.

A peculiar quality of cassareep, which works as an antiseptic, is that it allows food to be kept "on the back of the stove" for indefinite lengths of time, as long as additional cassareep is added every time meat is added.