Baron Cassareep 425g (Pack of 2)

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Kaufman, Cheryl Davidson (2002). Cooking the Caribbean Way. Twenty-First Century Books. p.36. ISBN 978-0-8225-4103-5.

Pepperpot, with its rich and robust flavors, pairs wonderfully with a variety of accompaniments that complement and balance its intensity. Here are some traditional options to consider when deciding what to serve with Pepperpot: Add the pork to the dutch pan and brown to seal in flavors , this might take about 3 minutes. Remove pork from the pan and set aside on a plate.After you combined all the meat add about 2 to 3 cups more water, just enough to cover the meat. It is also at this point that I add the 1/2 cup of cassareep we reserved in the beginning. Increase the heat to high and bring the pot to a roaring boiling. Let boil for 10 to 15 minutes. Let it Simmer Miller, Sally (2008). Contemporary Caribbean Cooking. Miller Publishing. p.124. ISBN 978-976-8079-75-6.

The celebrated taste of pepper pot is characterized by the stew’s defining ingredient: cassareep. Final Considerations Cassareep: A New Remedy for the Treatment of Corneal Ulcers and Other Infectious Diseases of the Eye". Medical Record. W. Wood. 54: 771. 1898. The antiseptic qualities of cassareep are well known—so well known, in fact, that the Reverend J.G. Wood, who published his Wanderings in South America in 1879, was criticized for not mentioning the "antiseptic properties of cassava juice ( cassareep), which enables the Indian on a canoe voyage to take with him a supply of meat for several days." [16]Charles Waterton". Littell's Little Age. 145 (1870): 131–49. 1880-04-17 . Retrieved 2009-11-12. p. 149. Pepperpot – a popular holiday meat stew in Guyana and the rest of the Caribbean simmered slow and low in a dark rich gravy flavored with cinnamon, brown sugar and cassareep (brown sauce) that makes the dish get better over the time. Uniquely appetizing!