One of the foods that has been prepared for many years in the world is casabe. This food is made from cassavas that are a healthy source of starch. Preparing it at home is simple and any one can learn how to do it. Commercial production has also began due to increased demand for the delicacy.
This delicacy can be eaten at different times of the day. In the morning during breakfast or at day time as lunch. The evening meal can also include it as part of the food eaten. It can be taken as a heavy meal or a light one.
Before beginning preparation, one should ensure that the right ingredients are available in the correct quality and quantity. Quantity needed will depend on the number of people to be served and also the amount of food each person is likely to consume. Having all the components at one place makes the preparation procedure more enjoyable and faster.
The required components are very few. One will need cassavas of adequate amount and salt. The other items which will be used include a source of heat, a pan, a grater, a spatula and clean cotton cloth. Cassavas can be obtained from the nearest grocery store and stored in a freezer for several months without going bad. They can also be stored under clean water in a refrigerator for up to four days. However, best practice is to use fresh farm products for good results.
Good quality cassava will have a fresh smell when cut and the solid part concealed inside is white in color without any brown spots. To prepare it, wash with clean water to remove any dirt on the outside. The next step is to peel it by cutting off the tapering ends and making transverse cuts to end up with pieces which are of manageable size. Each piece is placed on a board with the cut end on the flat cutting surface. With a sharp knife, the outside covering is peeled off. The core is also removed after cutting the piece into four longitudinal portions. At this point, the pieces are washed and stored for future use or grated before cooking.
The part of the grater with the smallest holes should be used in grating so as to get a fine product. Salt is added to these new small pieces and mixed evenly. The mixture is then placed on a clean cloth and any excess water is squeezed out. It is now ready for cooking.
The mixture is placed on a hot cooking pan and spread out to form a cake that is not so thick. The underside is allowed to cook until it changes color to golden. A food turner is used to carefully flip it so that the other side cooks too.
Casabe is served warm or left to cool then stored. When cold, it is hard similar to a cracker. It is served with soups, stews or even beverages. It is easy and quick to prepare especially after one gains experience in its preparation.
This delicacy can be eaten at different times of the day. In the morning during breakfast or at day time as lunch. The evening meal can also include it as part of the food eaten. It can be taken as a heavy meal or a light one.
Before beginning preparation, one should ensure that the right ingredients are available in the correct quality and quantity. Quantity needed will depend on the number of people to be served and also the amount of food each person is likely to consume. Having all the components at one place makes the preparation procedure more enjoyable and faster.
The required components are very few. One will need cassavas of adequate amount and salt. The other items which will be used include a source of heat, a pan, a grater, a spatula and clean cotton cloth. Cassavas can be obtained from the nearest grocery store and stored in a freezer for several months without going bad. They can also be stored under clean water in a refrigerator for up to four days. However, best practice is to use fresh farm products for good results.
Good quality cassava will have a fresh smell when cut and the solid part concealed inside is white in color without any brown spots. To prepare it, wash with clean water to remove any dirt on the outside. The next step is to peel it by cutting off the tapering ends and making transverse cuts to end up with pieces which are of manageable size. Each piece is placed on a board with the cut end on the flat cutting surface. With a sharp knife, the outside covering is peeled off. The core is also removed after cutting the piece into four longitudinal portions. At this point, the pieces are washed and stored for future use or grated before cooking.
The part of the grater with the smallest holes should be used in grating so as to get a fine product. Salt is added to these new small pieces and mixed evenly. The mixture is then placed on a clean cloth and any excess water is squeezed out. It is now ready for cooking.
The mixture is placed on a hot cooking pan and spread out to form a cake that is not so thick. The underside is allowed to cook until it changes color to golden. A food turner is used to carefully flip it so that the other side cooks too.
Casabe is served warm or left to cool then stored. When cold, it is hard similar to a cracker. It is served with soups, stews or even beverages. It is easy and quick to prepare especially after one gains experience in its preparation.