cassareep

• Salsa o condimento aromático obtenido al reducir el jugo de la yuca amarga, muy usado en la cocina de las Indias Occidentales.

A flavoring agent produced by boiling down the juice of the bitter cassava, commonly used in West Indian cuisine.

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1. Cassava-based flavoringC1formalculinary

   A thick, dark, syrupy flavoring made by boiling down the juice of the bitter cassava root, commonly used in West Indian cuisine.

   Salsa de yuca amarga

   • Cassareep is a key ingredient in traditional pepperpot stew.
   • The recipe calls for a tablespoon of cassareep to add depth of flavor.
   • West Indian cooks often use cassareep as a base for marinades and sauces.