Pacitan in East Java is located in the limestone mountains, in line with Wonogiri in Central Java and Gunungkidul in Yogyakarta. As the limestone area, it is difficult to grow rice in those places. For that in earlier times, they ate cassava as a substitute for rice. They cultivated cassava into a food named Tiwul.
This is the short brief to make tiwul. Peel cassava and wash thoroughly. After that, dried in the sun approximately 2-3 days. Once dry, soak in a bucket full of water for 3-4 days (until the cassava is soft) and then dry in the sun again.
Mashed the cassava into flour. Place the flour in a large flat container, occasionally sprinkled with water while rubbing a circular by hand, until the flour into small grains like rice. After that, steam for 30 minutes.
With the better development of agriculture and transportation, now the locals are easy to eat rice. Tiwul that used to be the staple food, now become an interesting culinary that offered to tourists.
Very interesting facts about cassava.
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yup.. 🙂
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for first try, the taste was foreign, but when we eat more that 3 times, its addicted 🙂
-boso inggris e molak malik, rapopo-
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it;s okay mas bro.. mungkin luwih tepat nganggo strange.. dudu foreign.. tapi cuek wae, aku ya isih ajar.. sik penting londone mudeng.. 🙂
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Kalimat terakhir iku seng aku gak yakin mas 😀
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hehe..
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Still could be found easily near my village. 1000 rupiah per portion.
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waiki… kapan aku bisa ke sana?
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tiwul.. sering denger tapi belum pernah lihat aslinya. Kalau di Bali ada namanya nasi cacah, berbahan baku ubi rambat yang dicacah dan dikeringkan, baru dimasak.. Mungkin serupa ya Mas..
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bahannya lain Mbak.. kalau ini ubi kayu.. singkong… 🙂
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Love the story and pictures about cassava. Looks delicious!
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thanks!
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Reblogged this on eLyA 11.
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