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Cassareep is the juice of the Cassava, a shrub native to South America, it is made from the juice of the bitter cassava. The juice is boiled until it reduces and caramelizes, forming a thick and delicious syrup. It's the creation of the Guyanese Amerindian, indigenous peoples to Guyana, and an important ingredient in Guyanese Pepperpot. Not all cassavas render the same amount of juice. It depends on their size and maturity.
A peculiar quality of cassareep, which works as an antiseptic, is that it allows food to be kept "on the back of the stove" for indefinite lengths of time, as long as additional cassareep is added every time meat is added.
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