Casabe is food delicacy that has been popular for a long period of time in some of the places in the world. The food is a rich source of carbohydrates in form of starch. Over the years the demand for this food has been increasing which has led to commercial production on a large scale basis to increase supply.
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.
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.
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.
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.
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.
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.
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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