The Cassareep that is a vital ingredient of the pepperpot dish is made from the Cassava plant.
Cassava is a shrubby tropical, perennial plant which can grow as high as fifteen feet with leaves varying in shape and size.
The edible parts are the tuberous root and the leaves.
The tuber (root) is dark brown in colour and can grow up to two feet long. There are two kinds of cassava, Yuca Duluce and Yuca Brava. After the Cassava root has been peeled and boiled it is placed in a squeezer , known as Matapi. The extracted juice (which is poisonous as is) is boiled and the resulting product is what is known as cassareep.
This short video will give you an idea of how Cassava Bread and Cassava Cassareep are made. Then you can try making your own delicious pepperpot.
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