Post by blackcrowheart on Jun 4, 2006 17:06:38 GMT -5
As long as the fresh roots are still available, you could try making your own....
Cassareep
* 4 lb Cassava roots (yuca)
* 1 c Water, cold
* 1/2 t Cinnamon
* 1/2 t Cloves, ground
* 4 t Sugar, brown, dark
Peel cassava. Wash, 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 it 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 occasionally, until thick and
syrupy.
Keep refrigerated.
Cassareep
* 4 lb Cassava roots (yuca)
* 1 c Water, cold
* 1/2 t Cinnamon
* 1/2 t Cloves, ground
* 4 t Sugar, brown, dark
Peel cassava. Wash, 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 it 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 occasionally, until thick and
syrupy.
Keep refrigerated.