Cassareep

Cassareep

Prep Time: 0

Yield: 0

Cassareep

Ingredients

  • 4 lb Cassava roots (yuca)
  • 1 c Water, cold
  • 1/2 t Cinnamon
  • 1/2 t Cloves, ground
  • 4 t Sugar, brown, dark

Instructions

  1. Peel cassava under cold running water. Dry and grate medium fine. Add water to grated roots and stir to mix well. Squeeze about a cupful at a time through a dampened cloth, twisting to extract as much liquid as possible. When all of the grated cassava has been squeezed, store in the refrigerator in a sealed container for use in recipes calling for cassava meal.

    Combine the liquid in a saucepan with cinnamon, cloves and brown sugar. Bring to a boil, reduce heat and simmer slowly, stirring occassionally, until thick and syrupy.

    You may add caramel or commercial browning liquid to darken. Use as directed in recipes. Keep refrigerated.
http://www.culinarycafe.com/2009/08/17/Cassareep/