Cooking with Cassareep

The Guyanese variation of Tucupi Negro

“Cassareep” Illustration by Nicholas Gill.

If you follow my work, you have probably seen me writing often about something called tucupi. It’s the boiled juice extracted from grated, bitter yuca (not yucca) in the making of casabe (yuca bread), which can be further reduced to make tucupi negro, also called tucupi preto, casaramá, andualako and dozens of o…