Cassareep is the juice of cassava boiled until it reduces and caramelizes. It is the creation of the Guyanese Amerindian (Indigenous Peoples) and is made from the juice of the bitter cassava. The juice is boiled long and slowly to remove any poisonous elements and impurities. The result is a thick brown liquid, cassareep. It is used to make one of Guyana's national dishes, Pepperpot.
Cassareep does not only give Pepperpot its distinctive flavor but it also acts as a preservative. It is for this reason that Pepperpot once cooked can remain at room temperature for days without spoiling. All that is required is that the dish be brought to a boil in the morning and evening of each day it is left on the stove top.