Kasoami is Wakatobi special food

Kasoami is Wakatobi special food

Kasoami traditional cuisine of this island is called Wakatobi / handyman Wanci Iron Island, Kaledupa, Tomia Binongko and including the islands. Traditional food has been around since ancient times. However, Wakatobi marine transportation services connecting with relatively limited in other areas, Kasoami local supply of raw materials for other food because food is a mainstay of society that is still limited.

Cassava is a very easy plant coral island in the Banda Sea on land fitted friendly. Cassava, which is the main raw material production Kasoami.

Cassava is preferred by most villagers, they also rock fragments in the Wakatobi Islands are part of the largest room on the mainland a little thick between the top easy to wear.

Cassava American continent, probably in 1835 (Kompas, 1/6/2011) was developed in Indonesia comes from. But when and plants that carry the seeds of propaganda by the tribe, no one knows for sure.

XVII - there are memories, the plant capacity from the current visit to Wakatobi already in the XVI century in search of Portuguese to the islands in eastern Indonesia. Wakatobi Island in the past is part of the Portuguese sea routes.

Wakatobi local population history, cassava was originally developed in such a sense of bitter cassava. Bitter cassava cyanide, toxic substances, one million (Kompas, 06/01/2011) of more than 100 parts.

Wakatobi region from ancient times to convince the public that bitter cassava harmful if consumed directly. It can not be eaten cooked as usual straight cassava (manioc is not bitter).

Maybe this scheme so that people on the islands of Wakatobi first attempt bitter cassava, which is easy to eat at the coral reefs of Wakatobi mainland, which became known as the husband K cultivated the ability to serve as an address to find the secret.

Kasoami very easy to make. First, the bark peeled cassava, and scar. Results grated cassava is a rectangular shape with a cloth or something with a minimum size 20 x 20 cm coated with a thickness of between 7-8 cm. Collette square box that contains the results of grated cassava, and heavy loads of water with strong ditindis or pressed so that all material is squeezed through a cloth glove filled pores. better process penindisan long.

Box cassava is usually at least 24 and no water for the package at ditindis iris is grated cassava. Collette then opens. Lemp compound pressed cassava, Wakatobi called people. If you prefer, Lemp Lemp cassava flour were destroyed, would have liked. Then dried in the sun.

Lemp dried and then steamed until tender and Kasoamii ready to eat. delicious with fish decoration Kasoami cooked for dinner.

So far, the steam container Kasoami Wakatobi Island residents, most of them are still made from woven palm leaves in the form of a cone. Shape today that the food usually is cone Kasoami Wakatobi archipelago.

In its development, Kasoami already built house for dinner, and then produced for sale to the public at Wakatobi market is limited, though. Processed foods sold in the form Kasoami, many of them are now selling items other than produce Kasoami Lemp Lemp.

kaborhidrat Kasoami foods that contain ingredients such as rice, Wakatobi archipelago began to spread. Kendari, the capital of South Sulawesi, for example, now there are many Kasoami seller. Buyer is widespread, enthusiastic tribal people from other regions.

Principal, who Kasoami, Wakatobi is actually a traditional recipe of rice, a staple food as an alternative to not only be seen growing. However, there can be packaged in a certain kind of dessert, and the shape, size and taste processed. Kasoami rectangular box in round one performance can be presented, or any other form - unlike the old model of cone-shaped. It also can be enriched, of course. Also, as the varieties of cassava bitter cassava raw material now made Kasoami.