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the juice of bitter cassava root, boiled down to a syrup and used as a flavoring for food, especially in West Indian cookery.
Historical Examples

The concentrated juice of the bitter cassava, under the name of cassareep, forms the basis of the West India dish, “pepper pot.”
The Commercial Products of the Vegetable Kingdom P. L. Simmonds

The birds, soon ready for the pot, were in a few minutes boiling away among the “cassareep” and peppers.
Harper’s New Monthly Magazine, Vol. II, No. X., March 1851 Various

Then mix the powder, paste, chutnee, and cassareep into a thin paste with the lemon juice.
Cakes & Ale Edward Spencer

cassareep is the basis of that favourite West Indian dish “Pepper-pot.”
Cakes & Ale Edward Spencer

the juice of the bitter cassava root, boiled down to a syrup and used as a flavouring, esp in West Indian cookery


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