Cassareep Recipes
CASSAREEP
A thick, aromatic flavouring syrup made from the juice of the bitter cassava. It is used as a basis for various sauces and as a culinary flavoring and preservative agent in Recipe #192669. It is exported chiefly from Guyana. The main Amerindian tribes of the Caribbean were the Carib (from whom the region takes it's name) and the Arawaks. My grandmother was part Carib. The Caribs were themselves displaced by the Europeans, and were eventually all but exterminated during the colonial period. However small numbers remain today in Guyana, Honduras, Belize and in the islands of Dominica, Saint Vincent, Saint Lucia, and Trinidad. http://www.guyanaundersiege.com/Amerindian/Amerindian%20Corner.htm shows a picture of a matapee, which is a traditional woven basket used to squeeze the juice from the cassava.
Provided by WizzyTheStick
Categories Sauces
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel, wash and grate the cassava. Place one cup of shredded cassava in a clean dish towel(cheese cloth or matapee) and twist, squeezing over a large saucepan to extract as much liquid as possible.
- The amount of liquid in the cassava may vary according to the age and quality of the roots available.
- WARNING: you do not want to use this liquid without cooking it as it is poisonous. Cooking destroys the poison.
- The remaining cassava meal can be reserved for making tapioca, cassava bread or cassava pone (Recipe #192540).
- Combine the liquid in a saucepan with cinnamon, cloves and brown sugar. Bring to a boil, reduce heat and simmer slowly, stirring occasionally, until liquid becomes a thick syrup. (just before like a molasses-like consistency).
- Store in a tightly sealed glass container. (Keeps for up to 3 weeks).
Nutrition Facts : Calories 744.6, Fat 1.3, SaturatedFat 0.3, Sodium 66, Carbohydrate 177.4, Fiber 8.3, Sugar 12.2, Protein 6.2
CASSAREEP
A thick, aromatic flavouring syrup made from the juice of the bitter cassava. It is used as a basis for various sauces and as a culinary flavoring and preservative agent in Recipe #192669. It is exported chiefly from Guyana. The main Amerindian tribes of the Caribbean were the Carib (from whom the region takes it's name) and the Arawaks. My grandmother was part Carib. The Caribs were themselves displaced by the Europeans, and were eventually all but exterminated during the colonial period. However small numbers remain today in Guyana, Honduras, Belize and in the islands of Dominica, Saint Vincent, Saint Lucia, and Trinidad. http://www.guyanaundersiege.com/Amerindian/Amerindian%20Corner.htm shows a picture of a matapee, which is a traditional woven basket used to squeeze the juice from the cassava.
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel, wash and grate the cassava. Place one cup of shredded cassava in a clean dish towel(cheese cloth or matapee) and twist, squeezing over a large saucepan to extract as much liquid as possible.
- The amount of liquid in the cassava may vary according to the age and quality of the roots available.
- WARNING: you do not want to use this liquid without cooking it as it is poisonous. Cooking destroys the poison.
- The remaining cassava meal can be reserved for making tapioca, cassava bread or cassava pone (Recipe #192540).
- Combine the liquid in a saucepan with cinnamon, cloves and brown sugar. Bring to a boil, reduce heat and simmer slowly, stirring occasionally, until liquid becomes a thick syrup. (just before like a molasses-like consistency).
- Store in a tightly sealed glass container. (Keeps for up to 3 weeks).
Nutrition Facts : Calories 744.6, Carbohydrate 177.4, Fat 1.3, Fiber 8.3, Protein 6.2, SaturatedFat 0.3, Sodium 66, Sugar 12.2
GUYANA PEPPER POT
Pepperpot, the national dish of Guyana, is an Amerindian meat stew which uses cassareep. Cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Do not refrigerate leftovers. This dish develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. In the early days, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years. This recipe has been halved from the original.
Provided by WizzyTheStick
Categories Stew
Time 1h
Yield 1 pot, 12 serving(s)
Number Of Ingredients 12
Steps:
- Soak pig tails and scald.
- Cook cow heel or trotters in covered pan with water to boil.
- Skim.
- When half tender add all the other meats hot water to cover.
- Add all other ingredients and simmer gently for about one hour until meat is tender.
- Adjust flavor with salt and sugar.
- Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
- Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
- *Serving sizes are a guess on my part - will update.
Nutrition Facts : Calories 65.2, Fat 1.7, SaturatedFat 0.7, Cholesterol 24.2, Sodium 31.2, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 8.5
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