Casabe is a dish which has been prepared for many years in some parts of the world. This food simple to prepare and has good nutritional value. Today production is done in large scale for commercial purposes. Home preparation can be done by following simple steps.
The cassava meal can be taken at different times during a day either as the main component of a meal or as a light portion of it. It can be taken with eggs in the morning or with meat stew at lunch time or during the evening dinner.
An important part of cooking is preparation of all the ingredients necessary. They should be in the right quantities whether by weight or size. Quantity is estimated by the number of people to be served as well as the amount of portions that each will consume. Once the ingredients have been gathered together, preparation and cooking can begin.
Since preparation of this specialty requires few ingredients, cost is not a limiting factor. Key components are cassavas and salt. Important items used include cooking fire, a cooking pan, a clean cheese cloth, a grating utensil and a food turner. Fresh cassavas can be obtained from farms or food market. To store this source of starch for future use, it can be frozen and remain in good condition for several months. For short term storage, refrigeration under water is done. When refrigerated it should be consumed within four days.
To check the quality of cassava, one should look at the color of the inside part. It should be snowy white. Presence of brown areas indicates that it is stale. When cut, a good type is fresh smelling. Before cutting, the outside is washed with water. The ends of each root are chopped off and the remaining part is divided into small parts of about four to six inches. The pieces are picked one by one and peeled with a knife. These pieces are then split into four quarters along the length. Each piece has a hard portion which is the core of the root. This should be removed. The pieces are then cleaned and grated.
A grating utensil is used to produce small pieces of the cut portions of cassavas. The smaller the pieces the better the final product. Salt is added to these pieces if desired and mixed together. Excess water is drained from the salt and cassava mixture by wringing it inside a cheese cloth.
To cook, a pan is placed on a heat source till it is hot. The grated cassava is spread over the pan with a spoon or spatula into a thin layer and left till the underside is golden in color. When this happens it is turned over for the other side to cook as well.
Casabe can be served while still hot or kept is a clean container to cool down and stored for later consumption. It is an easy dish to learn how to prepare and does not cost much. With frequent practice, it can be prepared in a few minutes.
The cassava meal can be taken at different times during a day either as the main component of a meal or as a light portion of it. It can be taken with eggs in the morning or with meat stew at lunch time or during the evening dinner.
An important part of cooking is preparation of all the ingredients necessary. They should be in the right quantities whether by weight or size. Quantity is estimated by the number of people to be served as well as the amount of portions that each will consume. Once the ingredients have been gathered together, preparation and cooking can begin.
Since preparation of this specialty requires few ingredients, cost is not a limiting factor. Key components are cassavas and salt. Important items used include cooking fire, a cooking pan, a clean cheese cloth, a grating utensil and a food turner. Fresh cassavas can be obtained from farms or food market. To store this source of starch for future use, it can be frozen and remain in good condition for several months. For short term storage, refrigeration under water is done. When refrigerated it should be consumed within four days.
To check the quality of cassava, one should look at the color of the inside part. It should be snowy white. Presence of brown areas indicates that it is stale. When cut, a good type is fresh smelling. Before cutting, the outside is washed with water. The ends of each root are chopped off and the remaining part is divided into small parts of about four to six inches. The pieces are picked one by one and peeled with a knife. These pieces are then split into four quarters along the length. Each piece has a hard portion which is the core of the root. This should be removed. The pieces are then cleaned and grated.
A grating utensil is used to produce small pieces of the cut portions of cassavas. The smaller the pieces the better the final product. Salt is added to these pieces if desired and mixed together. Excess water is drained from the salt and cassava mixture by wringing it inside a cheese cloth.
To cook, a pan is placed on a heat source till it is hot. The grated cassava is spread over the pan with a spoon or spatula into a thin layer and left till the underside is golden in color. When this happens it is turned over for the other side to cook as well.
Casabe can be served while still hot or kept is a clean container to cool down and stored for later consumption. It is an easy dish to learn how to prepare and does not cost much. With frequent practice, it can be prepared in a few minutes.
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