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.
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.
The main ingredient needed for this exercise is cassavas. The number of people to be served will determine the amount to be utilized. One important consideration to make in deciding quantity is the amount each of the people who will enjoy the meal are likely to eat. Gathering all the required ingredients together will make the preparation exercise easy.
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.
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.
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.
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.
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.
The main ingredient needed for this exercise is cassavas. The number of people to be served will determine the amount to be utilized. One important consideration to make in deciding quantity is the amount each of the people who will enjoy the meal are likely to eat. Gathering all the required ingredients together will make the preparation exercise easy.
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.
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.
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.
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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