Also casserepo, cassaripa, -ripe, -reb. [Of Carib origin: Martius Gloss. Brésil 391, gives Galibi (Island Carib) cassiripó, ‘radix Manihot raspata,’ cassirí, caxirí, cachirí, ‘potus e radice fermentata Manihot Aypi’ (the sweet manihot).] ‘The inspissated juice of the cassava, which is highly antiseptic, and forms the basis of the West Indian pepper-pot’ (Treas. Bot.).
1832. Veg. Subst. Food, 155. The juice of bitter cassava … boiled with meat and seasoned … forms a favourite soup, called by the Brazilians casserepo.
1853. Whateley, in Life (1866), II. 299. The inspissated juice of the Cassava is called Cassaripa.
1859. All Y. Round, No. 32. 125. Casareep … being also a powerful antiseptic.
1882. Standard, 14 Dec., 5/3. The cassareb,… the chief ingredient in the famous ‘pepper pot.’
