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.
Human beings are accustomed to eating three meals in a day. This dish can be included in any of the three meals. It can be taken with coffee in the morning or with soup at lunch time. One can take it with stew in the evening. Depending on one's preference, it can be a main component of a meal or not.
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.
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.
When shredding, the smallest possible pieces of the cassava should be produced. They are then mixed evenly with some salt to enhance the taste. If one is on a salt restricted diet, then no salt is added. Extra water is removed from the cassava using a clean cloth in a wring like manner.
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 a nutritious starch dish that is served while still warm or allowed to cool and stored for later consumption. It is easy to prepare requiring few ingredients and cooking utensils. With frequent practice, one can have it ready in less than twenty five minutes.
Human beings are accustomed to eating three meals in a day. This dish can be included in any of the three meals. It can be taken with coffee in the morning or with soup at lunch time. One can take it with stew in the evening. Depending on one's preference, it can be a main component of a meal or not.
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.
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.
When shredding, the smallest possible pieces of the cassava should be produced. They are then mixed evenly with some salt to enhance the taste. If one is on a salt restricted diet, then no salt is added. Extra water is removed from the cassava using a clean cloth in a wring like manner.
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 a nutritious starch dish that is served while still warm or allowed to cool and stored for later consumption. It is easy to prepare requiring few ingredients and cooking utensils. With frequent practice, one can have it ready in less than twenty five minutes.
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