Cassareep Food
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
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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- Barley Malt Syrup. If you’re making a cassareep substitute from scratch and discover you’re out of molasses, try using barley malt syrup instead. In addition to being a slightly sweeter option than molasses, barely malt syrup carries a distinguished malty flavor.
- Cassava Flour. Another way to mimic the thick, syrupy consistency of traditional cassareep is to make a roux. Essentially, roux is a thick sauce made from gradually whisking flour into oil heated in a skillet, and what better way to stay true to cassareep’s core ingredient than use cassava flour in our substitute.
- Granulated Sugar. Granulated sugar is another optimal substitution for the molasses in cassareep; however, this substitution requires you to increase the quantity of the other spices – cinnamon, cloves, cayenne pepper, and salt – to approximate the complex richness of traditional cassareep.
- Brown Rice Syrup. To cut back on the sweetness of your cassareep substitute, try using brown rice syrup instead of molasses. Unlike the smoky sweetness of molasses, brown rice syrup offers a subtle, mild sweetness that is often compared to butterscotch, which allows other elements of cassareep’s traditional flavor profile to become more prominent by imitating its caramel undertones.
- Sorghum Syrup. Like brown rice syrup, sorghum syrup adds a sweet, nutty taste to dishes, but it is particularly notable for its caramel accents. Using sorghum syrup as a cassareep substitute yields a very sweet sauce with heavy caramel flavors.
- Soy Sauce. The salty bitterness of soy sauce resembles the distinctive taste of cassava root, which makes it an excellent base ingredient for a cassareep substitution.
- Red Wine Vinegar. Red wine vinegar serves as a great gluten-free substitute for cassareep and is easy to make. To make this substitution, you will ½ cup of red wine vinegar, 2 tablespoons of molasses, and 2 teaspoons of fresh Caribbean lime juice.
- Worcestershire Sauce. Worcestershire sauce is defined by its distinctively robust flavor and mimics the balance of sweet and savory in cassareep through its combination of tamarind and apple cider vinegar.
- Molasses. The smokey, bittersweet taste of molasses along with its syrup-like consistency makes it a go-to substitution for recreating cassareep. It’s commonly found in the baking aisle of many grocery stores, so it’s easy to find in a pinch.
- Apple Cider Vinegar. Apple cider vinegar works well as the main ingredient in cassareep substitutions because of its tangy and sweet qualities. To imitate cassareep’s spice level, add cloves, cinnamon, cayenne, and salt according to your preference.
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