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.

This delicacy can be eaten at different times of the day. In the morning during breakfast or at day time as lunch. The evening meal can also include it as part of the food eaten. It can be taken as a heavy meal or a light one.

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 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.

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 is served warm or left to cool then stored. When cold, it is hard similar to a cracker. It is served with soups, stews or even beverages. It is easy and quick to prepare especially after one gains experience in its preparation.