I’ve mentioned in a few of my posts that my parents are from Guyana. I love Guyanese food; it has a distinct taste, made up of a combination of flavors from Africa, Asia, Europe, and India. One of the dishes my dad makes better than anyone I know is chow mein. I don’t know what he does, but it tastes like magic if food could taste like magic.

One of the flavors in Guyanese chow mein is Cassareep. It’s a sauce made from the juice from cassava root, one of Guyana’s oldest traditional foods. The juice is boiled down to a molasses-dark syrup, which has powerful antiseptic properties that are used in medicine as well. It’s not that easy to find depending on where you live, so in a pinch, I included a substitute.

Listed below the recipe are the full nutrition and health benefits.

Chicken or vegan chow mein recipe


For the tofu
pepper salt thyme


For the tofu

Approximate nutritional value

If you like my Guyanese-style chow mein, try some of my other modified gluten-free and plant-based Guyanese recipes.

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