Kabuto Public typical food Muna and Buton
Kabuto is one of the specialties of society Muna, Southeast Sulawesi. The food is made from tapioca (cassava) which has been dried and then cooked. Kabuto was given a mixture of grated coconut, are also added to the fried anchovies.
Making way Kabuto:
Wet cassava, peeled, washed and then dried for 3 days (half-dry). Once it is stored in a sealed container for 1 day 1 night so that the color changed to blackish, and then dried again until dry. For the way of processing, Kabuto dry skin is scraped with a knife, then cut into pieces (optional) and then soaked in water for 8 hours, washed immediately steamed until cooked, and Kabuto ready to be consumed by adding grated coconut.
From the first, Kabuto is a staple food Muna who live in coastal areas as a substitute for rice, especially during these lean times. Judging from the structure of the soil, which is located in the coastal regions generally have less fertile soil conditions and away from sources of fresh water irrigation to rice plants difficult to grow. These conditions forced the locals look for alternative crops other than rice. Thus, cassava was chosen because of food raw materials can give a sense of fullness and long lasting as rice. It is not known why this unique culinary Muna called Kabuto.
This food will taste better if eaten with fried salted fish. In addition to taste delicious and filling, Kabuto also believed to prevent ulcer disease. Judging from its nutrient content, Kabuto including nutritional content of food is less than rice. This is because dry cassava is a low nutritional value. However it can be used as a substitute for rice.
A typical menu is still encountered in the fishing villages of Southeast Sulawesi coast. It could be that people still maintain this food because the price is relatively very cheap and also very easy to make.
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