Gatot, Gunungkidul Original Food That Rich Of Fiber And Protein

Gatot is a traditional food native to Gunung Kidul, which is usually eaten with vegetables as substitute for rice. This food has become a very favorite food in Gunungkidul community because it tastes is sweet, delicious, and tasty. The name gatot is taken from the abbreviation of Gagal Total (Total Failure) because of the difficulty of producing crops on or failed to harvest, this food is made to replace rice, its made from Gaplek (dried cassava) due to crop failure at that time.

The process of making gatot takes quite a long time, from the fermentation process of cassava by being dried under the sun until the mushroom results of the fermentation is appeared and then cassava is soaked for two nights until the yam is chewy, after that it is drained, washed, and the skin is removed, then being cut off into small pieces and soaked for one night.

After soaking then steamed for two hours and usually added brown sugar, salt, and coconut to make the food taste sweet and savory. To better taste and enhance the texture, it is added with shredded coconut.

Gatot has a lot of nutritional content that is not inferior to other staple foods such as rice, tiwul, and corn rice, the amino acid or protein content in gatot is greater than its ingredients (cassava). This happens because of the presence of mushrooms that produce protein from cassava starch so gatot is a food that is rich in nutrients and can be made as a staple meal to replace rice.

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This article is typed from Wikipedia.org

Another source : Katalogkuliner.com and Bukalapak.com

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