A couple of weeks ago we harvested fresh cassava from the farm to make “Cuppa Cassava” which is our own home-made version of an instant noodle meal. As described in an earlier post, we prepared the root by peeling, cutting into pieces and steaming. After that, we put the cooked vegetable through a meat grinder in order to homogenize it and obtain a “noodle-look.” Then it was placed in the sun to dry for three days.
We made an “instant” quick meal by adding boiled water (about 1+1/2 cups) to a handful of dehydrated cassava noodles; we covered this and allowed the vegetable to soften and cook for 10 minutes. At 7 minutes, a teaspoon of miso (our famous Peach Palm Miso) and a 1/4 cup of finely chopped green spinach were added to the mixture. And Hey Presto…Cuppa Casava Ramen was ready to eat!
The cassava noodles had a chewy, firm texture with a bite. We both agreed that this was a good preservation method and this was definitely worth having in the pantry as “farm-made fast food.”
