cassareep

American  

[kas-uh-reep] / ˈkæs əˌrip /

noun

1. the juice of bitter cassava root, boiled down to a syrup and used as a flavoring for food, especially in Caribbean cuisine.

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cassareep British  

/ ˈkæsəˌriːp /

noun

1. the juice of the bitter cassava root, boiled down to a syrup and used as a flavouring, esp in West Indian cookery

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Etymology

Origin of cassareep

First recorded in 1825–35; apocopated variant of earlier cassarepo from Carib

Example Sentences

Exposure to heat dissipates the poisonous principle, and the concentrated juice is in that state used as the basis of cassareep and other sauces.

From Project Gutenberg

The concentrated juice of the bitter cassava, under the name of cassareep, forms the basis of the West India dish, "pepper pot."

From Project Gutenberg