I posted the article about, “Using Coconut Husk to Roast Taro Corms” before this one.
The idea behind roasting gabi/taro inside burning coconut husk came from cassava. When the three of us, three brothers, were still young kids and used to help our pops in his farming activities, roasted kamoteng kahoy was our unusual merienda. The usual were boiled gabi, cassava, ube and Saba banana.
We were gathering coconut husks, the remains after harvesting, and pulling off some kamoteng kahoy. Brushed the cassava with husk to remove adhering soils. Assembled the half part of coconuts husk. Placed facing up on ground. Fired it. Put enough cassava. Covered it with the other half of husk. Then waited until all the husk turned to ashes.
This side activity was being done during break time or before work commenced. It’s good to have a ready snack right after work.
It was a good finger food. Holding the toasted cassava with bare hands. Pulling off the brittle hard skin. Then eating the juicy to powdery flesh. The cassava with no excess water and with a strong smoke taste and aroma.
The following pictures are remake.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.