Cassareep Guyanese-style

Cassareep Guyanese-style Recipe | Vegetarian Food from Guyana

Region / culture: Guyana | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Cassareep is a traditional Guyanese ingredient made from cassava root. It is a thick, dark brown liquid with a unique flavor that is used in many Guyanese dishes to add depth and richness. In this recipe, we will show you how to make cassareep Guyanese-style.

History

Cassareep has been a staple in Guyanese cuisine for centuries. It is believed to have originated with the indigenous people of Guyana, who used cassava root to make a fermented drink called "piwari." Over time, the process of making cassareep evolved, and it became a key ingredient in dishes like pepperpot, a traditional Guyanese stew.

Ingredients

1 medium cassava root (about 2 lb or 907 g)

How to prepare

Peel the cassava using a sharp paring knife or vegetable peeler.
Finely grate the cassava. Place the grated cassava into a bowl lined with a double-thickness of dampened cheese cloth.
Gather the ends of the cheese cloth together to enclose the pulp, and squeeze the cloth firmly to extract the cassava juice into the bowl.
Transfer the extracted juice to a heavy skillet. Stirring constantly, cook over medium heat for approximately 1 minute, until the cassareep becomes smooth and thick enough to hold its shape almost solidly in the spoon.

Variations

You can add spices like cinnamon, cloves, and allspice to the cassareep for a more complex flavor profile.

Cooking Tips & Tricks

Be sure to squeeze out as much juice from the grated cassava as possible to ensure a thick and flavorful cassareep.

- Stir constantly while cooking the cassareep to prevent it from burning or sticking to the skillet.

- Store any leftover cassareep in an airtight container in the refrigerator for up to a month.

Serving Suggestions

Cassareep is traditionally used in dishes like pepperpot, but you can also use it as a marinade for meats or as a flavoring for soups and stews.

Cooking Techniques

Cook the cassareep over medium heat, stirring constantly, until it thickens and becomes smooth.

Ingredient Substitutions

If you can't find cassava root, you can use cassava flour as a substitute.

Make Ahead Tips

You can make cassareep ahead of time and store it in the refrigerator for up to a month.

Presentation Ideas

Serve cassareep drizzled over grilled meats or as a dipping sauce for fried foods.

Pairing Recommendations

Cassareep pairs well with dishes like rice and peas, fried plantains, and curry chicken.

Storage and Reheating Instructions

Store leftover cassareep in an airtight container in the refrigerator for up to a month. Reheat gently in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

One serving of cassareep contains approximately 120 calories.

Carbohydrates

Cassareep is high in carbohydrates, with approximately 30 grams per serving.

Fats

Cassareep is low in fats, with less than 1 gram per serving.

Proteins

Cassareep does not contain a significant amount of protein.

Vitamins and minerals

Cassareep is a good source of vitamin C and manganese.

Alergens

Cassareep is gluten-free and nut-free, but it may contain traces of soy.

Summary

Cassareep is a flavorful ingredient that is low in fats and high in carbohydrates. It is a good source of vitamin C and manganese, making it a healthy addition to your diet in moderation.

Summary

Cassareep is a versatile and flavorful ingredient that adds depth and richness to many Guyanese dishes. With a few simple ingredients and some patience, you can make your own cassareep Guyanese-style at home. Enjoy the unique flavors of this traditional ingredient in your cooking!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Cassareep Guyanese-style. It was a warm summer day in Guyana, and my grandmother had invited me over to her house to teach me some of her famous recipes. As we sat in her cozy kitchen, she brought out an old, weathered cookbook that had been passed down through generations in our family.

"This recipe for Cassareep has been in our family for years," she said, her eyes twinkling with excitement. "It's a traditional Guyanese dish that is filled with flavor and history."

As she flipped through the pages of the cookbook, she explained to me that Cassareep is a thick, black sauce made from cassava root and flavored with various spices. It is a staple in Guyanese cuisine and is often used in dishes like pepperpot and curry.

My grandmother began to walk me through the steps of making Cassareep. She showed me how to peel and grate the cassava root, then strain it to extract the liquid. She added various spices like cinnamon, cloves, and allspice to the cassava liquid, along with a touch of sugar to balance out the flavors.

As the Cassareep simmered on the stove, my grandmother shared with me the story of how she had learned to make this dish. She told me that when she was a young girl, she would spend hours in the kitchen with her own grandmother, watching and learning as she cooked traditional Guyanese dishes.

"Back then, we didn't have fancy cookbooks or recipes written down," my grandmother said. "We learned by watching and doing, by tasting and adjusting until the flavors were just right."

She explained that each family had their own unique variation of Cassareep, passed down through generations and adapted to suit their tastes. Some added more spice, others more sweetness. But the one thing that remained constant was the love and care that went into preparing the dish.

As we sat down to enjoy the Cassareep together, I marveled at the depth of flavor and complexity of the dish. The tangy sweetness of the cassava paired perfectly with the warm spices, creating a harmony of flavors that lingered on my palate long after the meal was finished.

That day, I knew that I had been given a precious gift – the gift of a recipe that connected me to my family's past and allowed me to carry on a tradition that had been passed down through generations. I made a promise to myself to cherish this recipe and share it with future generations, so that they too could experience the magic of Cassareep Guyanese-style.

In the years that followed, I continued to perfect my Cassareep recipe, adding my own twists and tweaks to make it truly my own. I shared it with friends and family, who marveled at the unique and delicious flavors of this traditional Guyanese dish.

And as I stood in my own kitchen, stirring a pot of simmering Cassareep, I felt a deep sense of gratitude for my grandmother and the legacy she had passed down to me. Her love for cooking and her dedication to preserving our family's culinary traditions had given me more than just a recipe – it had given me a connection to my roots and a sense of pride in carrying on a tradition that was so deeply woven into the fabric of who I was.

So every time I make Cassareep Guyanese-style, I do so with a heart full of love and gratitude, knowing that with each bite, I am honoring the memory of my grandmother and the generations of strong, resilient women who came before me. And as I pass this recipe on to my own children and grandchildren, I know that a piece of our family's history will live on, forever preserved in the flavors of a simple, yet extraordinary dish.