25 Jan '18, 2pm

@torbengee Just saw this! I’m going to point you to @TastesLikeHome, whose cookbook on Guyanese food is *excellent*:

The key ingredient in pepperpot is cassava casareep, made from the juice extracted from grated cassava. It takes the juice of 60 pounds of grated cassava, boiled for hours to produce one-10oz bottle of casreep. The Indigenous peoples had no refrigeration and so they used casareep for its preservative properities (that is why pepperpot can be left on the stovetop, reheated daily for days and not spoil). The indigenous peoples used lots of pepper sometimes instead of meat to make pepperpot, hence the name. Cassava is gluten free, high in fibre and low in fat. Casareep can be used as a browning agent in a variety of dishes such as stews, pelau etc.

Full article: http://www.tasteslikehome.org/2007/12/pepperpot-garlic-po...

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