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In Ca Mau, cassava was once a familiar food in many families during difficult times, when rice was scarce and meals depended heavily on what the land provided. In rural areas, where coconut trees covered the canals and fields, people skillfully combined these two familiar products to create a dish that was both filling and full of the flavors of their homeland.

After peeling the cassava, soak it in water for several hours to remove natural toxins before cooking.

Simple to prepare, after peeling off the rough outer layer, cassava is usually soaked in clean water for several hours to remove natural toxins before cooking. Then, it's cut into pieces about 3-4 finger lengths long and arranged in a steamer. When the steam begins to spread and the cassava is cooked to the right consistency, the cook will pour in coconut milk, just enough to allow the cassava to absorb the rich, fragrant flavor without losing its natural earthy taste. Many vendors also add pandan leaves to the steaming water to enhance the aroma of the dish.

When the cassava is cooked, each piece is creamy white, soft and chewy, with a hint of coconut aroma. Adding shredded coconut and sprinkling with roasted sesame seeds or peanuts makes the dish perfectly balanced. Steamed cassava has a chewy, starchy texture without being greasy. The first sensation is the earthy taste of the cassava, followed by the mild creaminess of the coconut, combined with the harmonious salty and sweet flavors of sesame seeds and peanuts.

Steamed cassava with coconut milk.

For those who grew up in the countryside, this simple dish holds childhood memories. It evokes images of a rustic kitchen with a low thatched roof, a pot of cassava steamed over a wood-fired, straw-fueled stove, and the crackling of the fire on rainy afternoons or during windy seasons. Cassava, a familiar plant in the home garden, was a common sight; while adults dug up the tubers, the children would play with the leaves, making makeshift huts and necklaces, giggling with laughter. The children would gather around, eagerly awaiting the steaming of the cassava. Adults would often steam cassava for the children as a change of pace, during periods of agricultural inactivity or when there were no other treats at home.

Steamed cassava with coconut milk is always a popular dish.

Over time, as living standards improved, cuisine also became richer and more diverse. Cassava no longer played the role of a "hunger-relief" as it once did, but steamed cassava with coconut milk still quietly remains. It can be found in rural markets, in eco-tourism areas, or in family meals, when someone suddenly craves the old flavors, remembers the home kitchen, childhood, and those simple yet warm days.

Thuy Duong

Source: https://baocamau.vn/huong-que-neo-giu-ky-uc-a125480.html