Simple Ways To Prepare Casabe At Home


Summary

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.


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 two most important constituents are cassavas and some salt to add taste. Kitchen utensils that will be used are a cooking utensil, a turner, a grater and a clean cloth. The cassava is bought from the nearest grocery shop. Some people may want to store some cassava for future use. This is done by freezing it or keeping it under refrigeration. Freezing preserves the food for several months while refrigeration does so for a few days. Cassava that is obtained directly from the farm is the best for cooking. It will give best results.

One can inspect the quality of cassava by smell and sight. The outside should be even without soft spots. On cutting the root, it should appear white in color on the inside. The smell of the cut root should be fresh. For hygiene purposes, the roots should be cleaned with running water before cutting. Ends of the cassavas are then chopped off with a knife. If the remaining part of the root is too large, it is cut into smaller manageable sizes. Each of these pieces is then skinned and cut into quarters. The quarters are washed in clean water and shredded into small pieces which can be cooked. Pieces that are not to be used immediately can be stored.

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 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.

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