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GINGER - A beige colored root with a pungent spicy flavor. Ginger will store well at room temperature. Keep dry. Seasonality Peak availability from January to March. METHOD 1. Cut meat into thin slices, then cut the slices into slivers, about the size of your little finger. 2. Wash and cut the ginger into the size of match sticks. 3.Add 1 Tbsp salad oil to a heated frying pan, then add ginger and meat, stir them until the color of the meat changes. Serve with bread, rice, etc. |
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BREADFRUIT - The mature fruit are round and oval about 20 - 30 cms. in diameter, and are borne on a stout pale green stalk. It is low in calories, high in potassium. Seasonality Peak availability from August to December. 1 mature breadfruit 1/2 pint evaporated milk 2 ozs. margarine, salt and pepper 1 tin peas and carrots, dash of garlic salt and bread crumbs Method Boil breadfruit in salted water. Mash while still hot. Heat milk and margarine. Add salt and pepper. Beat into crushed breadfruit to a creamy consistency. Line a greased pie dish with half of the mixture. Pour peas and carrots into line dish. Sprinkle with salt. Cover with balance of breadfruit. Sprinkle with bread crumbs. Bake in a moderate oven for 15 minutes. |
 YAMS |
Yams are one of Dominic a's traditional root crops and are produced in various varieties. Dominic a's yam is the most popular throughout the Caribbean because of its high quality and palatability. Seasonality November to April. 1 medium-size Ladies Yam - 3 lbs. 2 ozs. bacon - chopped 2 ozs. chicken liver 1 head chive; 1 onion 1/2 cup milk 2 Tbsps. margarine Method Peel yam and cut lengthwise. Boil in salt water until tender. Drain carefully to avoid breaking and let cool. Chop bacon, liver, chive and onion. Saute in margarine. Add crushed yam and milk. Mix thoroughly. Fill in cavity of yam. Place under grill until brown. Serve as main dish. |
 LIMES |
Limes - A green, acidic fruit with high juice content. Good replacement for lemon. If handled and stored correctly, can remain in acceptable condition for six to eight weeks. Seasonality Peak availability runs from July to November. EASY-TO-MAKE SWEET LIME BALLS 2 cups grated green paw paw, grated rind of 1 lime 2 tsp. lime juice 1/2 cup water 1 cup granulated sugar and dash of green coloring. Method 1 Put paw paw into a saucepan and cover with water. Boil, cool strain off water. 2. Press paw paw to squeeze out all water. 3. Put sugar and half cup of water into the saucepan, boil till thick, stir in paw paw, lime juice and lime rind, boil again for 2 mins, stirring constantly. 4. Remove from heat, stir in the coloring, cool slightly. Take up mixture by spoonfuls, roll into balls, then roll in fine sugar, put on plate to dry. |
 PUMPKIN |
Pumpkin - A large round, green or white skinned vegetable, with bright yellow-orange colored flesh, enclosing numerous small seeds, produced in Dominica. Seasonality Peak availability from October to March. PUMPKIN SOUP 1 pumpkin 1 sprig of celery 1 slice of ham or bacon 3 cups of water 1 large onion 1 tsp. salt 1/2 tsp. sugar Method 1. Wash and peel pumpkin, cut into cubes or shred in rotary grater. 2. Chop onion and celery finely. Chip ham or bacon also. 3. Put all ingredients into a saucepan, boil until pumpkin is crumbling. 4. Swizzle, pass through a sieve. Check taste 5. Heat again. Serve at once. |
 DASHEEN |
Dasheen - Dark brown, round starchy root crop with white flesh, produced in Dominica. Handle carefully and keep dry for long storage life. Seasonality Peak availability from December to May. DASHEEN PUFFS 2 lbs. Dasheen 1/2 tsp. salt 2 Tbsps butter or margarine 1/4 cup milk 1 egg, beaten 1/4 cup mixture of bread crumbs and flour 1/4 cup oil Method 1. Wash and peel dasheen. 2. Place in pot with water to cover dasheen. 3. Add salt and cook until soft. 4. Drain water and crush dasheen finely. 5. Add butter, milk, egg to form soft mixture. 5. Roll with floured hands into balls. 7. Roll balls in mixture of bread crumbs and flour. 8. Fry in hot oil to a golden brown color. Serve hot. |
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