What dark, thick liquid made from cassava root is the essential flavoring base for the Guyanese dish pepperpot?
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Cassareep is a thick, dark syrup made from the boiled juice of cassava root, seasoned with spices. It not only gives pepperpot its signature bittersweet flavor and rich color but also acts as a natural preservative. Traditionally, this indigenous Amerindian method allows the stew to be kept safely on the stove for days without refrigeration. Photo: Estheim, Wikimedia Commons, CC BY-SA 4.0.
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Source: Wikipedia (CC BY-SA)
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