Cassareep

Recipe by WizzyTheStick
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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