Baked Beans with Bacon and Cassareep: an American dish by way of Guyana

Since returning from Guyana, I have been experimenting with cassareep, the thick, black flavoring sauce found throughout the the country. The sauce is best known for flavoring the Guyanese national dish of pepperpot, but one dish I keep making again and again is baked beans with bacon and cassareep. I just posted the recipe here.

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About OmnivorousTraveler

Darrin DuFord is a travel writer, mapgazer, and jungle rodent connoisseur. His writing has won numerous awards and has appeared in The San Francisco Chronicle, BBC Travel, Gastronomica, Roads & Kingdoms, Narratively, and Perceptive Travel, among other publications. He is the author of Breakfast for Alligators: Quests, Showdowns and Revelations in the Americas (released in July 2016) and Is There a Hole in the Boat? Tales of Travel in Panama without a Car, silver medalist in the 2007 Lowell Thomas Travel Journalism Awards.
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