Description

Cassareep (or Casareep) is a dark, molasses-like syrup made from boiling down the juice of the bitter cassava root, a staple in Guyanese cuisine and the essential flavoring for the national dish, Pepperpot. It’s valued for its rich, earthy, slightly sweet flavor and its traditional use as a natural preservative, allowing meats to last longer. To make it, raw cassava juice, which is toxic, is carefully boiled until it caramelizes and becomes safe and delicious, often with added spices like cinnamon and cloves