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 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.
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.
The part of the grater with the smallest holes should be used in grating so as to get a fine product. Salt is added to these new small pieces and mixed evenly. The mixture is then placed on a clean cloth and any excess water is squeezed out. It is now ready for cooking.
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 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.
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.
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.
The part of the grater with the smallest holes should be used in grating so as to get a fine product. Salt is added to these new small pieces and mixed evenly. The mixture is then placed on a clean cloth and any excess water is squeezed out. It is now ready for cooking.
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 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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