Squeezed, Boiled, and Peppered: The Story of Guyanese Cassareep


My Gastronomica debut! My piece on cassareep, a versatile Guyanese flavoring sauce that is not well known outside of Guyana, appears in the winter 2012 issue on page 27. The piece takes you to a sparsely populated Makushi village in Guyana’s interior as well as the bustling markets of Georgetown, the capital, to bring you the story behind cassareep, the main ingredient in the Guyanese dish pepperpot. I also use cassareep in my modified recipe for pepperpot, which you can find here.

If you don’t subscribe to Gastronomica (which won Publication of the Year in the 2012 James Beard Foundation Journalism Awards), you can read the issue at your local library (most libraries, at least). Or you can order a copy from http://www.Gastronomica.org. The winter 2012 issue also contains an article on Turkish simits and Elizabeth Hale’s piece “James Bond and the Art of Eating Eggs,” so hey, you can’t go wrong…

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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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6 Responses to Squeezed, Boiled, and Peppered: The Story of Guyanese Cassareep

  1. v. says:

    Hi — Congratulations. I just got back from Port 0f Spain & loved the piece.

  2. Thanks! In Port of Spain, they have their own version of pepperpot, but it doesn’t use cassareep. Did you have a chance to try it?

  3. v. says:

    Thanks. I hope you get to Chennai(madras) sometime.
    Sadly I did not taste any pepperpot in Port-of-Spain.

  4. Pat Hunte-Cusack says:

    I inherited a bottle of Cassereep from my late mother and I don’t know how old it is. Also, does it have to be refrigerated when opened? I think not. Should I toss it or use it? I love Pepperpot and have a story for you. We lived in Georgetown for a few years, on Camp Street, to be exact, next door to the Georgetown Club and so it had Pepperpot going forever until the building burned down in I do not know what year, and it had to started up again. It is such a delicious dish and I will now print out the recipe. I live in Ontario, Canada, now. Thanks for a reply. Pat

    • A bottle of cassareep is shelf-stable for about two years, based on the expiration dates I have seen across various brands. I’ve always refrigerated them after opening, but I don’t know if it is necessary. If your bottle has no expiration date, I’d probably just chuck it to be safe.

      That’s a great story about the perpetual pepperpot — sad to hear about the fire, though.

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