What is a recipe for cassareep?

Cassareep is a thick, dark brown sauce commonly used in Caribbean and South American cooking. It is traditionally made by boiling and reducing the starch-rich liquid extracted from grating and pressing cassava root. Cassava root is a tropical root vegetable that is very popular in many parts of the world.

Here's a simple recipe for making your own cassareep at home:

Ingredients:

* Fresh or dried cassava root (you can use frozen if it's not available)

* Water

* Salt

Instructions:

1. Preparing Cassava:

- If using fresh cassava, peel and grate it using a food processor or a box grater.

- If using dried cassava, soak it in water for several hours or overnight to rehydrate it.

2. Extraction:

- Add the grated or rehydrated cassava to a large pot.

- Add water to cover the cassava by about an inch.

- Bring the water to a boil over high heat.

- Reduce the heat to medium and simmer for about an hour, stirring occasionally.

3. Straining:

- After an hour, strain the mixture using a fine-mesh sieve into a clean pot or heatproof bowl.

- Use a wooden spoon or spatula to scrape the pulp and press it against the sieve to extract as much liquid as possible.

4. Boiling and Reducing:

- Bring the strained liquid (the cassava juice) to a boil again.

- Once boiling, reduce heat to medium-low and simmer for several hours until it reduces to about a third of its original volume. This process can take several hours or even up to a whole day.

- The cassareep should thicken and turn dark brown in color.

5. Salt:

- Stir in salt to taste. Be conservative with salt at this stage since many dishes that use cassareep will already have additional seasoning.

6. Storage:

- Let the cassareep cool completely.

- Store it in a covered glass container or jar in the refrigerator.

- Cassareep can be kept refrigerated for several weeks or months, but for extended storage, you can freeze it in airtight containers for up to a year.

Uses of Cassareep:

Cassareep is the base for many Caribbean and South American dishes. It adds a rich, savory, and umami flavor to stews, soups, sauces, and marinades. Some popular dishes that use cassareep are pepperpot, curries, stewed meats, and the Jamaican dish ackee and saltfish.

Note: Cassava root can be toxic if consumed raw. It must be properly cooked or processed before consumption. If you are unable to find fresh cassava, dried cassava packages are usually available in specialty grocery stores or online.