Two or three clicks on the laptop and the mail carrier soon brought me a few pounds of the Provel cheese necessary to make it.
Today’s shopping: cassareep, a Guyanese syrup of boiled cassava root, savory-sweet, like a cross between molasses and Worcestershire sauce.
It’s a crucial ingredient in one of Guyana’s most beloved dishes, pepperpot (above), which Millie Peartree brought to New York Times Cooking this week.
Of course you can buy cassareep online, but if there’s a Caribbean market where you are, it’s most likely stocked there as well.
Browned into beef chuck, it makes for a lovely stew: spicy, fragrant, slightly sweet and sticky.
Persons:
Louis, Millie Peartree, there’s
Organizations:
The New York Times, Lambert, New York Times
Locations:
Guyanese, Worcestershire, Caribbean