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Kingdom Fresh
Recipes
CASSAVA
Cassava Pudding
1 cup of grated cassava
3 cups whole milk (or skim milk with cream added)
1/4 teaspoon salt |
2 eggs
1/2 cup of sugar
1/2 teaspoon of vanilla |
Combine grated cassava, milk, and salt in 1 1/2 quart pan on medium
high heat. Stir until boiling. Simmer 5 minutes, uncovered at the
lowest possible heat, adding sugar gradually. Beat eggs in a separate
bowl. Mix in some of the hot tapioca very slowly to equalize the
temperature of the two mixtures (to avoid curdling). Return eggs
to pan with tapioca. Bring to a boil. Stir 3 minutes more over lowest
possible heat. Stir constantly. You may cook a little longer than
3 minutes if needed to get to a nice thick pudding consistency.
Cool 15 minutes. Add vanilla. Serve either warm or chilled.
If you want to make a more light and fluffy, but still rich, tapioca
pudding, separate the eggs. Use the egg yolks to stir in first to
the pan with the tapioca. Once the pudding has become nice and thick,
beat the egg whites in a separate bowl to soft peaks. Remove the
pan of cassava pudding from the stove, fold in the beaten egg whites
into the pudding.
Cassava Bibingka
4 c. grated cassava
2 c. coconut milk
2 tbsp. melted butter
3 eggs |
2 c. sugar
1 tbsp. Salt
1/2 c. pure coconut cream |
Grate cheese. Beat eggs. Add sugar, butter and salt. Mix thoroughly.
Add the grated cassava and coconut milk. Mix well and place in a
pan or bibingka mold lined with banana leaf. Bake until almost done.
Brush with coconut cream. Sprinkle with grated cheese or strips
of local cottage cheese. Brown top under hot cover or oven broiler,
or top with pure coconut milk with sugar to taste.
TARO
Sop Sop (Dunk Style)
1 large sweet potato
1 large taro (bunalong or Samoan pink)
½ Japanese or Kent pumpkin
375ml coconut cream |
2 kaffir lime leaves
2 cloves fresh garlic
1 - 2 eggs Salt/pepper |
Peel and thinly slice all three vegetables on a mandolin at a 2-3mm
thickness. Place in 3 separate bowls. Mix the coconut cream with
lime leaves, garlic, eggs and salt/pepper and divide evenly, pouring
over the vegetables. Toss and place alternate layers of each vegetable
into a lined baking tin. Bake at 160-180 degrees for 20-25 minutes.
Cut out with a round cutter or cut into squares to prevent any wastage.
Taro Chips
Recipe I
Peel raw taro corms and slice thin with slicer. Deep fry in oil
heated in 380 F. Drain on paper towels and salt generously. These
may be frozen in jars for later use.
Recipe II
Boil whole unpeeled taro till cooked through. Chill. Then slice
as thin as possible. Fry in hot oil until crisp (about 10 minutes).
Use frying pan or deep fryer. Drain on cake rack, absorbent paper
or newspaper, and sprinkle with salt or garlic salt. They may be
frozen if desired.
Taro and Coconut Cake
2 cups. Hot peeled & cooked mashed taro
2 eggs, beaten
1/4 cup melted butter
1/4 tsp. each ground nutmeg & cinnamon |
1 cup freshly grated coconut
1/2 cup white sugar
1 cup milk
1/2 tsp. vanilla extract |
Butter a shallow 8 inch. Cake pan. Preheat the oven to 350F. Combine
the hot taro with the melted butter, mashing again as you work in
the butter. Add the coconut, sugar and beaten eggs, and mix in well.
Add the cinnamon, nutmeg, milk and vanilla, and beat all together
by hand or with an electric beater for 1 minute. Pour into cake
pan and bake for 45 minutes to an hour (or until firm). Remove from
oven and cool completely. Sprinkle top with sifted icing sugar if
desired.
YAMS
A Few Quick Serving Ideas:
Purée cooked yam with a little coconut milk and season with
tamari, coriander, cumin and cayenne.
As yam has an earthy, deep taste, it nicely complements darker meats
such as venison.
Add chunks of yams to your next stir fry or pan of roasted vegetables.
Roasted yams, fennel, onions, and mushrooms are a delicious combination
Yam, Chickpea and Sweet Potato Curry
PREP TIME: 10 mins
COOKING TIME: 15 mins
SERVINGS: 6
Nutritional Information:
Excellent source of vitamin A and vitamin C. Good source of niacin.
Source of magnesium, iron, zinc and fibre. Food groups: meat (as
chickpeas), vegetables, miscellaneous. Per serve (when serves 6):
967 kJ (230 cals) 7g protein 7g fat 34g carbohydrate
500g of yam, peeled and chopped into 2 cm cubes
500g sweet potato, peeled and chopped into 2 cm cubes
2 cups canned or cooked chickpeas, drained
2 tablespoons peanut or macadamia oil
1 tablespoon freshly grated ginger
3 cloves garlic, crushed
1 teaspoon ground cumin
4 cardamom pods
1/2 teaspoon ground cinnamon
1/2 teaspoon chilli powder or 1 red chilli, seeded and finely chopped
2 teaspoons ground coriander
Steam or microwave the yam and sweet potato until half cooked and
set aside. Heat oil in large pot or frypan, add the ginger and garlic
and cook over a low heat for 2-3 minutes stirring occasionally.
Add the yam, chickpeas and sweet potato and spices and toss so that
the vegetables and chickpeas are well coated in the spices. Put
a lid on the pan and steam for a few minutes until the vegetables
are tender. Serve as a side dish or with cooked rice as a main meal.
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