Cassareep

Cassareep is a thick black liquid made from cassava root, often with additional spices, essential to Caribbean cuisine, particularly Guyanese cooking. The juice is boiled down until it caramelizes, forming a syrup, often with cinnamon, a bit of brown sugar, cloves and honey.

While most famous in pepperpot stew, cassareep's complex molasses-like sweetness with earthy undertones makes it surprisingly versatile. Beyond traditional savory applications, it works beautifully as a flavoring agent in desserts. The syrup's natural preservative qualities and concentrated flavor make it ideal for ice cream—use sparingly, about 1-2 tablespoons per quart, as its intensity can overwhelm.

In ice cream, cassareep creates a sophisticated flavor reminiscent of burnt sugar or dark caramel, with subtle spice notes. It pairs exceptionally well with coconut, vanilla, or rum-based ice creams. This dark, bittersweet juice, when boiled down with cinnamon and honey, adds depth to both sweet and savory preparations.

Always purchase commercially prepared cassareep rather than attempting homemade versions, as proper processing neutralizes the cassava's natural toxins.