Cassareep is a thick, dark sauce made primarily from the juice of the cassava root. It is a traditional ingredient in Caribbean cuisine, particularly in Guyana, where it is often used to flavor meats and stews. The process of making cassareep involves boiling the cassava juice until it thickens and caramelizes, resulting in a rich, sweet, and slightly tangy flavor. In addition to its culinary uses, cassareep serves as a preservative, extending the shelf life of dishes. It is commonly used in recipes for pepperpot, a popular meat dish in Guyana that showcases the unique taste of cassareep.