How is Cassareep made?

Cassareep is made from the juice of the bitter cassava root, which is poisonous (it contains acetone cyanohydrin, a compound which decomposes to the highly toxic hydrogen cyanide on contact with water). Hydrogen cyanide, traditionally called “prussic acid”, is volatile and quickly dissipates when heated.

How is Piwari made?

There was cassava bread, farine, boiled cassava, as well as the popular Amerindian beverage, ‘piwari’, which is traditionally made from chewed and fermented cassava. ‘Fly’, a similar drink made from the potato, was also available, and for the less adventurous, there was a delightful fruit punch.

What are some popular foods in Guyana?

These include satwa, pholourie, parsad, pera, dal puri, and several other variations of Indian dishes. Curry is widely popular in Guyana and most types of meat can be curried: chicken, seafood, goat, lamb, and even duck.

What does cassareep taste like?

The taste of cassareep is deliciously complex with hints of sweet, savoury and caramel. The preservative elements of cassareep is what facilitates Pepperpot being kept at room temperature for days and weeks, without spoilage, by being heated to a boil, twice daily.

Who invented cassareep?

History has it that it was originated around 1825-35; apocopated variant of earlier cassarepo. Research has it that Amerindians were the ones who invented the cassareep.

What is a Dupao?

Cassava requires about nine months to reach harvest size. Having concluded the reaping, the cassava is loaded into woven baskets called “dupao” each holding around 150 pounds of roots and the group returns to the cassava houses to begin the separation process.

What is the matapi?

noun. In Guyana and islands of the Caribbean: a flexible basket in the form of a cylinder, used to squeeze the poisonous juice from cassava pulp.

Does cassareep need to be refrigerated?

Pepperpot does not need to refrigerate and can be stored on the stove top. Flavor is best when made a few days ahead.

How do you make cassareep in Guyanese style?

Bring the ends of the Cheese cloth together to enclose the pulp, and wring the cloth vigorously to extract the cassava juice into the bowl. Transfer the juice to a heavy skillet. Stirring constantly, cook over moderate heat for about 1 minute, until the cassareep is smooth and thick enough to hold its shape almost solidly in the spoon.

How is the juice of cassava used to make cassareep?

Cassareep is made from the juice of the bitter cassava. The cassava is peeled, washed and grated, then the pulp is placed in a porous cloth and squeezed to extract the juice. The juice is boiled for a considerable time, often with cinnamon, a bit of brown sugar, cloves — and sometimes even a bit of cayenne pepper for a spicier version.

What kind of spices are used to make cassareep?

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.

What’s the best way to make cassareep syrup?

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). Share it with the community!

How do you make cassareep in a pepperpot?

Add in the cassareep, cinnamon sticks, orange peel, brown sugar, salt, and thyme. Finally, add in the water to cover all the ingredients and stir well. Let it come to a boil. Once the pot is boiling you will need to skim any scum from the top of the pot and then reduce the heat to low.