She began selling 26 bottles of cassareep, monthly, to the Amerindian craft shop which was then housed at the Amerindian Hostel in Princes Street, Georgetown. “That wasn’t lucrative at the time.

Cassareep is another popular and widely consumed cassava product. It is a thick, dark-brown liquid obtained from the bitter cassava root that is a vital element in the production of Pepperpot.

Then, it reduces to form cassareep. They also made quinches, which is made up of the cassava powder patties folded around shredded reddish coconut.

1 cup cassareep Plait bread to serve Preparation Heat oil in a large saucepan over medium-high heat. Add meat (in batches if necessary) and sear for 7–10 minutes, until brown on all sides.

Cooking Plush, Perfumed Pepperpot Millie Peartree’s new recipe for this beloved Guyanese stew, rich with spices and savory-sweet cassareep, is just the thing for a winter weekend.

Cassareep gives pepperpot a dark color. Some say this thick, brown syrup tastes like a hybrid of molasses and barbecue sauce. Here’s a brief introduction to this popular, Guyanese dish.

When the chef Tavel Bristol-Joseph was opening Canje in Austin, Texas, in 2021, he did something he had yet to do as a restaurant owner: He decided to tell his own story. Namely, the story of ...

Preparation Step 1 Mix 2 Tbsp. dark brown sugar and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt in a large bowl to combine. Add one 3-lb. skinless, boneless pork shoulder ...