Cassava Experience

Cassavaisoneofthestaplesthatweusually meetinIndonesia.Cassavaisacarbohydrate sourcethatishealthyanddeliciousforour bodiesbecausecassavacanbeprocessedinto hundredsoffoods,notonlytraditionalbut alsomodernonesJustwhenIgotthechance totry,evenjoinedintheprocessofmaking traditionalfoodwithcassavaasthemain ingredient,atavillagecalledJuwonointhe Live-inactivity

Amonthago,IparticipatedonaLive-in activityinJuwono.Oneoftheactivitiesisthe homeindustryprogram Inthisactivity,I learnedandtriedtomakeatraditionalfoodof Indonesia from cassava, with simple ingredients.ThesefoodsarefromWestJava andarecalledmisroandcombroMisroand combrobothmainlyusecassavaastheirmain ingredients,withgratedcoconut,slicedbrown sugar,andspicyoncom

Me,myfriends,andsomeofthewomen fromthevillagescameandgatheredinoneof the houses to make the home industry activityTheingredientsandtoolstomakethe foodarealreadypreparedatthathouse.

Firstly, we peeled cassava brown skin using our hands, then washed them until they were clean After that, we grated the cassava using a cassava grater After that, we grated the coconut We grated the ingredients in turns, so all of us can experience and know how to grate cassava and coconut correctly The grater that we used was quite sharp, so some of our fingers got injured. We also learned how to slice brown sugar and how to peel garlic and red onions.

The first food that we made first is misro, Misro is made from a mix of grated cassava, grated coconut, and a bit of salt, which is then flattened by hand and filled with brown sugar. Then, it will be shaped to be a round shape. Next, the round misro will be fried in hot oil until they’re golden brown. Then, the misro is finally ready to be served.

The next food that we made was combro. Combro is the abbreviation of “oncom di jero” in Sundanese, or “oncom di dalam” in Indonesian. Combro’s ingredients are greeted cassava, grated coconut, a bit of salt, and spicy oncom. First, stir well the grated cassava, grated coconut, and salt. Next, a spoonful of it and put it on your hand, then flatten them. In the middle, put enough spicy oncom, then put some of the dough and shape them until they look oval. After that, we fried the oncom in hot oil, just like when we fried misro. Cook combro until they look golden brown and ready to be served.

Next, the leftover cassava that we didn’t grate got boiled. Put cassava in a pot filled with hot water until the cassava sinks. Put some salt, then boil it until the cassava is soft. After all of the food we made was done, we ate it together. So that was one of my and my friend’s activities back then. (FA)