process both ingredients separately and then combine them. Here’s a step-by-step guide:
Ingredients:
– Cassava roots
– Guinea corn grains
Equipment:
– Grater
– Blender or grain mill
– Fine-mesh sieve or cheesecloth
– Baking sheet or tray
– Oven or dehydrator (optional)
Step 1: Processing Cassava
– Peel the cassava roots and cut them into smaller pieces for easy processing.
– Grate the cassava using a grater or a food processor with a grating attachment.
– Squeeze out the liquid from the grated cassava by wrapping it in a clean cloth or cheesecloth and squeezing tightly. This process helps remove excess moisture.
Step 2: Drying Cassava
– Spread the squeezed cassava gratings onto a baking sheet or tray in a thin layer. Ensure that the layer is evenly distributed.
– Place the tray in an oven or dehydrator at a low temperature (around 120°F or 50°C) to dry the cassava. Leave the oven or dehydrator door slightly open to allow moisture to escape.
– Dry the cassava until it becomes crisp and brittle. This process may take several hours or longer, depending on the drying method and the thickness of the cassava layer.
Step 3: Grinding Guinea Corn
– Clean the Guinea corn grains to remove any debris or impurities.
– Grind the Guinea corn grains into a fine powder using a blender or a grain mill. Ensure that the powder is finely ground for a smoother texture.
Step 4: Combining Cassava and Guinea Corn
– Once the cassava gratings are completely dried and the Guinea corn is ground into a fine powder, combine them together in a bowl.
– Mix the dried cassava gratings and the Guinea corn powder thoroughly until they are well-blended.
Step 5: Grinding and Sieving (optional)
– If you desire a finer texture for your semovita flour, you can further grind the combined mixture using a blender or a grain mill.
– Pass the ground mixture through a fine-mesh sieve or use a cheesecloth to remove any larger particles and achieve a smoother flour consistency.
Step 6: Drying and Storing (optional)
– If you want to ensure that the semovita flour is completely dry, spread it onto a baking sheet or tray and place it in an oven or dehydrator at a low temperature until it is thoroughly dry.
– Allow the semovita flour to cool completely before transferring it to an airtight container or storage bag.
– Store the homemade semovita flour in a cool, dry place. It should stay fresh for several months.
Now you have homemade semovita flour made from cassava and Guinea corn, which you can use to make semovita by following the cooking instructions on the package. Enjoy your homemade semovita!
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