Ingredients
- 1 medium (about 2 pound) young cassava root
Directions
1
Peel the cassava with a sharp paring knife or vegetable peeler.
2
Finely grate the cassava. Place the cassava into a bowl lined with a double-thickness of dampened cheese cloth.
3
Bring the ends of the cheese cloth together to enclose the pulp, and wring the cloth vigorously to extract the cassava juice into the bowl.
4
Transfer the juice to a heavy skillet. Stirring constantly, cook over moderate heat for about 1 minute, until the cassareep is smooth and thick enough to hold its shape almost solidly in the spoon.
5
Category:Guyanese Recipes
6
Category:Guyanese Vegetarian
Recipe sourced from
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