Native Indians of South America used this root to make a black juice called Cassareep that preserves meat for long periods of time.
Some even say INDEFINETLY.
This Super Root Preserves Meat Indefinitely!
What is sure is that the PepperPot was their freezer. The PepperPot was was the pot where the meat was preserved, and also the preserved dish.
Nowadays, most Cassareep is exported from Guyana, South America and is available in bottled form. It can be bought in many stores in the USA, Canada, UK, Australia or on Amazon.
Cassareep purpose is twofold:
One to preserve meat and two, in particular its wonderful bittersweet flavour. Cassareep can be used as flavouring to dishes as well as certain soup recipes.
Now the Antiseptic quality of Cassareep is the wonderment of the Root:
This property allows food to be kept outside of the fridge and in open air as long as the mixture itself is kept free from outside pollutants such as saliva.
As long as you add additional game or meat that you buy hunt or trap, you add additional Cassareep, this can be continued, as stated, indefinitely.
There is a legend according to a lady Betty Mascoll of the Caribbean island of Grenada that there was a Pepperpot (A dish made from Cassareep and meat) that was maintained like this for more than 100 years! In Dutch Guyana also called Suriname, Dutch planters reportedly had these dishes in daily use and kept them cooking for an incredible amount of years. This was also used in many country clubs and businessmen’s clubs.
The “preserving process” is quite simple. Here’s what you need in order to make the “PeeperPot Stew”:
- 1 bay leaf
- 4 cups water
- 2 sticks cinnamon spice
- 12 heads of clove 1/2 cup chopped celery
- 3 teaspoons brown sugar 2 table spoons seasoning salt
- 1 hot red whole hot pepper
- 1/4 teaspoon dried thyme
- 2 teaspoons black pepper
- 5 lbs salt beef (chopped)
- 5 lbs cow heel (chopped) optional
- 5 lbs beef (chopped)
- 1 bunch fresh parsley – chopped
- 1 teaspoon salt or (or to taste)
- 7 Ounces Cassreep
Wash and season the meat with black pepper and salt.
Place all ingredients in a large pot of water, approximately 4 – 5 cups of water, enough to cover the meat.
Add peppers to flavor
Cover and bring to a boil for about 2 hours, or until meat is very tender, and the water is 1/4 of its original content. This water becomes your pepper pot sauce.
Put the content into a jar or keep it in the bowl.
Simply warm and re-use any time you are hungry.
Using Cassareep prevents this dish from spoiling for at least a few weeks un-refrigerated.
To keep the Pepper Pot lasting for years on end, native Indians constantly added Cassreep and game meat to the pot… and boiled it again every time they added new stuff.
1 – Using a dirty (un-washed) spoon or a spoon that was used in any other food will deteriorate the Pepper Pot and cause spoilage almost immediately;
2 – Never eat directly from the pot. If you use a spoon, after you eat the first one you will infest the pot with bacteria from your saliva which will spoil the whole pot. Also: never taste it with the same spoon more than once – directly from the pot.
3 – Pepper pot should be served the day after cooking but it gets tastier with age (after the first week)
4 – Do not use/eat the root directly – it is poisonous; do not attempt to extract the Cassareep from the root unless you know what you are doing.
The medical properties and the antiseptic uses circle around eye infections such as Conjunctivitis and corneal ulcers but the Reverend J.G. Wood who wrote Wanderings in South America – 1879 was widely criticised apparently for not mentioning the properties of cassava juice which “enables the Indian on a canoe voyage to take with him a supply of meat for several days”.
We should thank the native Indians of South America for their practical wisdom.
Want to be as self-sufficient as possible? Want to learn how to build a root cellar just like the Native Americans did? Then you really need this amazing step-by-step guide. It is called The Lost Ways and it contains all the knowledge of our forefathers.
Here’s just a glimpse of what you’ll find in The Lost Ways:
From Ruff Simons, an old west history expert and former deputy, you’ll learn the techniques and methods used by the wise sheriffs from the frontiers to defend an entire village despite being outnumbered and outgunned by gangs of robbers and bandits, and how you can use their wisdom to defend your home against looters when you’ll be surrounded.
Native American ERIK BAINBRIDGE – who took part in the reconstruction of the native village of Kule Loklo in California, will show you how Native Americans build the subterranean roundhouse, an underground house that today will serve you as a storm shelter, a perfectly camouflaged hideout, or a bunker. It can easily shelter three to four families, so how will you feel if, when all hell breaks loose, you’ll be able to call all your loved ones and offer them guidance and shelter? Besides that, the subterranean roundhouse makes an awesome root cellar where you can keep all your food and water reserves year-round.
From Shannon Azares you’ll learn how sailors from the XVII century preserved water in their ships for months on end, even years and how you can use this method to preserve clean water for your family cost-free.
Mike Searson – who is a Firearm and Old West history expert – will show you what to do when there is no more ammo to be had, how people who wandered the West managed to hunt eight deer with six bullets, and why their supply of ammo never ran out. Remember the panic buying in the first half of 2013? That was nothing compared to what’s going to precede the collapse.
From Susan Morrow, an ex-science teacher and chemist, you’ll master “The Art of Poultice.” She says, “If you really explore the ingredients from which our forefathers made poultices, you’ll be totally surprised by the similarities with modern medicines.” Well…how would you feel in a crisis to be the only one from the group knowledgeable about this lost skill? When there are no more antibiotics, people will turn to you to save their ill children’s lives.
And believe it or not, this is not all…
Table Of Contents:
Making Your Own Beverages: Beer to Stronger Stuff
Ginger Beer: Making Soda the Old Fashioned Way
How North American Indians and Early Pioneers Made Pemmican
Spycraft: Military Correspondence During The 1700’s to 1900’s
Wild West Guns for SHTF and a Guide to Rolling Your Own Ammo
How Our Forefathers Built Their Sawmills, Grain Mills,and Stamping Mills
How Our Ancestors Made Herbal Poultice to Heal Their Wounds
What Our Ancestors Were Foraging For? or How to Wildcraft Your Table
How Our Ancestors Navigated Without Using a GPS System
How Our Forefathers Made Knives
How Our Forefathers Made Snow shoes for Survival
How North California Native Americans Built Their Semi-subterranean Roundhouses
Our Ancestors’Guide to Root Cellars
Good Old Fashioned Cooking on an Open Flame
Learning from Our Ancestors How to Preserve Water
Learning from Our Ancestors How to Take Care of Our Hygiene When There Isn’t Anything to Buy
How and Why I Prefer to Make Soap with Modern Ingredients
Temporarily Installing a Wood-Burning Stove during Emergencies
Making Traditional and Survival Bark Bread…….
Trapping in Winter for Beaver and Muskrat Just like Our Forefathers Did
How to Make a Smokehouse and Smoke Fish
Survival Lessons From The Donner Party
Get your paperback copy HERE
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