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.
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 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.
Good quality cassava will have a fresh smell when cut and the solid part concealed inside is white in color without any brown spots. To prepare it, wash with clean water to remove any dirt on the outside. The next step is to peel it by cutting off the tapering ends and making transverse cuts to end up with pieces which are of manageable size. Each piece is placed on a board with the cut end on the flat cutting surface. With a sharp knife, the outside covering is peeled off. The core is also removed after cutting the piece into four longitudinal portions. At this point, the pieces are washed and stored for future use or grated before cooking.
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.
A cooking utensil is placed on fire until it heats up. The prepared cassava is spread on the hot utensil using a spoon to achieve even thickness. The heat will cook the underside and when it is ready it will change color to golden. A turner should be used to flip over the cooking cassava as a whole so that both sides cook adequately.
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 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.
Good quality cassava will have a fresh smell when cut and the solid part concealed inside is white in color without any brown spots. To prepare it, wash with clean water to remove any dirt on the outside. The next step is to peel it by cutting off the tapering ends and making transverse cuts to end up with pieces which are of manageable size. Each piece is placed on a board with the cut end on the flat cutting surface. With a sharp knife, the outside covering is peeled off. The core is also removed after cutting the piece into four longitudinal portions. At this point, the pieces are washed and stored for future use or grated before cooking.
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.
A cooking utensil is placed on fire until it heats up. The prepared cassava is spread on the hot utensil using a spoon to achieve even thickness. The heat will cook the underside and when it is ready it will change color to golden. A turner should be used to flip over the cooking cassava as a whole so that both sides cook adequately.
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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