Cassareep is a traditional French Guianan recipe for a classic sauce or thickener made from cassava extract. The full recipe is presented here and I hope you enjoy this classic French Guiana version of: Cassareep.
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This is a classic Guianese sauce made from cassava tubers that's used a flavouring, thickening and darkening agent.
Ingredients:
1.8kg cassava tubers, peeled under cold running water
250ml cold water
1/2 tsp ground cinnamon
1/2 tsp ground cloves
4 tsp dark brown sugar
Method:
Dry the cassava then grate finely. Transfer the grated tubers to a bowl, add the water and stir to combine. Set aside to sit for about 20 minutes then transfer a handful at a time to a piece of muslin cloth. Squeeze the liquid out into a fresh bowl and twist the cloth to extract as much of the fluid as possible. Discard the dried cassava (or freeze for use in cakes). Repeat the process until all the cassava has been squeezed dry.
Pour the liquid into a saucepan and add the cinnamon, cloves and brown sugar. Bring to a boil then reduce to a gently simmer and cook, stirring occasionally, until the mixture becomes thick and syrupy. If desired you can add home-made caramel, Caribbean browning sauce or commercial browning to darken the liquid. Store in bottles and keep in the refrigerator until needed.
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