From Southeast SulawesiRice, Noodles & Staples
Kasoami (Buton Steamed Cassava Cone)
Kasoami
The staple of Buton and Wakatobi, made from dry grated cassava steamed into a cone. Eaten with grilled fish and sambal.
- Time
- 1 hr 30 min
- Serves
- 6 people
- Origin
- Southeast Sulawesi
- Type
- Rice, Noodles & Staples
Ingredients
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How to Make
Air-dry the squeezed cassava, then rub into fine granules. Sieve.
Mix with salt.
Make cone-shaped moulds from the leaves.
Fill the moulds with cassava and press gently.
Steam 30 to 40 minutes until cooked.
Unmould and serve with grilled fish and colo-colo sambal.
Kitchen tip
Kasoami keeps for several days. Re-steam before eating.
Questions
Where does Kasoami (Buton Steamed Cassava Cone) come from?
Kasoami is a traditional dish from Southeast Sulawesi (capital: Kendari), in the Sulawesi region of Indonesia.
How long does Kasoami (Buton Steamed Cassava Cone) take to make?
It takes about 1 hr 30 min in total to make 6 servings, including preparation.
What is the secret to a good Kasoami (Buton Steamed Cassava Cone)?
Kasoami keeps for several days. Re-steam before eating.