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.
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.
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.
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.
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.
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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