In its native Guyana, the preparation of cassareep (Cazh-uh-rip) begins with the painstaking process of extracting juice from cassava roots. The juice, boiled until thick and brownish-black and seasoned with spices, hot pepper, and brown sugar, acquires a molasses-like consistency and bittersweet flavor. Here it's lacquered over chicken.
Hack's Halal Restaurant
107-25 Liberty Ave. (107th-108th Sts.), South Richmond Hill, Queens