Cassareep Guyanese-style

== Ingredients ==
* 1 medium (about 2 pound) young cassava root.
== Directions ==
# Peel the cassava with a sharp paring knife or vegetable peeler.
# Finely grate the cassava. Place the cassava into a bowl lined with a double-thickness of dampened cheese cloth. 
# Bring the ends of the Cheese cloth together to enclose the pulp, and wring the cloth vigorously to extract the cassava juice into the bowl.
# Transfer the juice to a heavy skillet. Stirring constantly, cook over moderate heat for about 1 minute, until the cassareep is smooth and thick enough to hold its shape almost solidly in the spoon.
Category:Guyanese Vegetarian
Category:Condiment Recipes
Category:Cassava Recipes
Category:Recipes that need photos