Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About
This is the boiled down juice squeezed from grated cassava root, and when flavoured with cinnamon, cloves and brown sugar is the essential ingredient in Pepperpot, an Amerindian stew originating in Guyana and popular in Trinidad, Barbados and other islands. Bottled cassareep is sold in West Indian shops.