Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

This meat stew is a very ancient Amerindian dish from Guyana that has spread throughout the English-speaking Caribbean islands. 1 have had it in Trinidad, and in St Kitts, and it is popular in Barbados.

The ingredient which gives the dish its distinctive character is cassareep which the Guyanese pronounce cassarip. It is made by grating raw cassava and squeezing out the juice, which is then boiled down. When it begins to turn brown, it is flavoured with salt, brown sugar, cinnamon a