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.
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 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.
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 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.
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 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.
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 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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