Cassareep

• 4 lbs bitter cassava
• 1 inch piece cinnamon stick
• 1/2 teaspoon ground cloves
• 4 teaspoons dark brown sugar

1. Peel, wash and grate the cassava. Place one cup of shredded cassava in a clean dish towel(cheese cloth or matapee) and twist, squeezing over a large saucepan to extract as much liquid as possible.
2. The amount of liquid in the cassava may vary according to the age and quality of the roots available.
3. WARNING: you do not want to use this liquid without cooking it as it is poisonous. Cooking destroys the poison.
4. The remaining cassava meal can be reserved for making tapioca, cassava bread or cassava pone (Recipe #192540).
5. Combine the liquid in a saucepan with cinnamon, cloves and brown sugar. Bring to a boil, reduce heat and simmer slowly, stirring occasionally, until liquid becomes a thick syrup. (just before like a molasses-like consistency).
6. Store in a tightly sealed glass container. (Keeps for up to 3 weeks).

bitter cassava, cinnamon, ground cloves, dark brown sugar

Taken from www.food.com/recipe/cassareep-217563 (may not work)