Guyanese specific dark stew, made by adding cassareep; a thick brown sauce native to Guyana, made from boiling freshly extracted juice from the cassava root.
Pre-Seasoned chicken
3 lbs. boneless /skinless chicken Thighs & Breast. (cut in 1-inch pieces)
1 Cup cassareep
15 clove garlic
1 onion
5 sprig Parsley
5 sprig Thyme
2 wiri wiri pepper
Salt
Grind all ingredients and mix with chicken.
Marinate for 1/2 hour or more.
Cooking chicken
Above Seasoned marinated chicken
2 medium onions
1 bulb shallot
2 sprig Thyme
4 sprig Parsley
1 tsp ground black pepper
½ cup bell pepper
1tsp chili pepper flake (optional)
1 tsp tomato paste
½ cup oil
Salt to taste.