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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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 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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