Cassareep

1. 1

   Peel, wash and grate the cassava. Place one cup of shredded cassava in a clean dish towel(cheese cloth or matapee) and twist, squeezing over a large saucepan to extract as much liquid as possible.

2. 2

   The amount of liquid in the cassava may vary according to the age and quality of the roots available.

3. 3

   WARNING: you do not want to use this liquid without cooking it as it is poisonous. Cooking destroys the poison.

4. 4

   The remaining cassava meal can be reserved for making tapioca, cassava bread or cassava pone (Recipe #192540).

5. 5

   Combine the liquid in a saucepan with cinnamon, cloves and brown sugar. Bring to a boil, reduce heat and simmer slowly, stirring occasionally, until liquid becomes a thick syrup. (just before like a molasses-like consistency).

6. 6

   Store in a tightly sealed glass container. (Keeps for up to 3 weeks).

No additional tips available.