Century Dictionary and Cyclopedia
- n. A sauce made of cassava or maniocroot.
- n. A thick black liquid made from cassava root and spices, used medicinally and as a flavouring and preservative.
GNU Webster's 1913
- n. A condiment made from the sap of the bitter cassava (Manihot utilissima) deprived of its poisonous qualities, concentrated by boiling, and flavored with aromatics. See pepper pot.
- n. a flavoring made by boiling down the juice of the bitter cassava; used in West Indian cooking
“Juice - the juice expressed from the tubers during starch production is sometimes concentrated and spices added to obtain a sauce, known as 'cassari po' or 'cassareep' in the West Indies and 'tucupi' in Brazil.”
“The concentrated juice of the bitter cassava, under the name of cassareep, forms the basis of the West India dish, "pepper pot.”
The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c.
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