TRADITIONAL FOOD BUTON "KASUAMI / KASUAMI"
The pictures above are "KASUAMI" is one of the traditional foods BUTON name (an area located in Southeast Sulawesi province). The food will be delicious eaten with chilli stir-fry and grilled fish or fish Parende (mature) as shown above. And usually in the area of Buton, Kasuami eaten with the remaining oil mixture (pulp palm oil manufacturing process manually). kasuami is a common traditional food people eat in Buton. Kasoami a culinary preparation of manioc (cassava), which in the language of Buton is often called your java / kuri sau etc (depending on the designation of each area as Buton has so many tribes has many languages as well).
How to cultivate Kasuami very simple , does not require a lot of material because it only uses one material alone is cassava . The following procedures make Kasuami :
A. The process of preparation of materials
1. Cassava peel (skin open within) first.
2. Cassava peeled and grated (mashed / crushed) manually or can also use shredded machine.
3. Squeeze the grated cassava already (Buton Society has its own tool for blackmail). Cassava squeezed as dry as possible until it no longer has a moisture content of cassava porridge.
4. At the time this process is commonly called KAOPI cassava. Kaopi normally sized and shaped like a round flat tire.
5. then squeezed until dry cassava settle for + / - 15 hours, order dry again. Drier the better. This drying process that removes moisture which also contain high levels of acid that can make less Kasuami favors later.
6. When it is completely dry cassava collected and then crushed again by hand use and ready to be processed into kasuami.
1. Cassava peel (skin open within) first.
2. Cassava peeled and grated (mashed / crushed) manually or can also use shredded machine.
3. Squeeze the grated cassava already (Buton Society has its own tool for blackmail). Cassava squeezed as dry as possible until it no longer has a moisture content of cassava porridge.
4. At the time this process is commonly called KAOPI cassava. Kaopi normally sized and shaped like a round flat tire.
5. then squeezed until dry cassava settle for + / - 15 hours, order dry again. Drier the better. This drying process that removes moisture which also contain high levels of acid that can make less Kasuami favors later.
6. When it is completely dry cassava collected and then crushed again by hand use and ready to be processed into kasuami.
B. material processing
1. After fine then input into the mold for steamed cassava. Prints made from palm leaves are arranged so that a conical models as shown below.
2. Then insert molding steamed cassava in special furnaces, stoves traditionally made from red clay that is modified to fit the width of the diameter kasuami mold.
3. Wait until kasuami have perfectly steamed, can be seen from the shape of defects would kasuami fused to the entire surface.
1. After fine then input into the mold for steamed cassava. Prints made from palm leaves are arranged so that a conical models as shown below.
2. Then insert molding steamed cassava in special furnaces, stoves traditionally made from red clay that is modified to fit the width of the diameter kasuami mold.
3. Wait until kasuami have perfectly steamed, can be seen from the shape of defects would kasuami fused to the entire surface.
Kasuami ready to be enjoyed .
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