A thick, dark, spicy syrup made from cassava juice used in Caribbean cooking, especially in Guyanese cuisine, as a seasoning and preservative.
From Arawakan languages of South America (possibly Taino or Carib), entered English through Caribbean colonial and trading communities. The word combines cassava with a Carib word element for the processed juice product.
Cassareep is a pure product of New World ingenuity—indigenous peoples figured out how to extract, concentrate, and spice cassava juice into a preservative that could keep meat safe for months without refrigeration, basically inventing a fermented sauce centuries before industrial food science.
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