Home' Trinidad and Tobago Guardian : February 21st 2015 Contents A25
1 lb ground beef
2 tbs fresh thyme
1 tsp salt
1 tsp freshly ground black pepper
2 tbs vegetable oil
1 tsp paprika
1 onion, chopped
2 cloves garlic minced
1 green bell pepper, chopped
8 ozs tinned tomatoes
1 tsp dried oregano
10 green olives, chopped
Season beef with thyme, salt and
Heat oil in a sauté pan, add
paprika and cook until oil is
coloured, add onion, garlic, and
pepper sauté for a few minutes
more, add beef and stir well, cook
for a few minutes, add tomatoes
and oregano, simmer for about 15
minutes stirring occasionally, taste
and adjust seasonings, add olives
and turn off heat.
For the cassava
1 lb cassava
6 tbs butter
2 tbs cornstarch
1 tsp baking powder
1/2 cup grated Parmesan cheese
salt to taste
12 banana leaf squares 11 X 11
Boil the cassava in lots of
water until very soft, drain, remove
inner core and crush with a potato
masher, do not use a processor.
Add butter and combine add
eggs and mix well in between
additions; you can use a hand mixer
Add cornstarch, baking powder
and cheese, salt to taste.
Place about 2 tbs cassava onto
an oiled banana leaf, gently spread
with a spoon, now place abut 1 tbs
filling onto the cassava, fold the
leaf over and press, fold the banana
leaf like a package, tie either end
with a piece of string, like a piece of
Heat water in a large pot, place
steamer insert into pot and place
tamales on top, cover and steam
for 20 to 30 minutes.
Lots of provision around at the mar-
kets, sweet potatoes, yams, dasheen,
Each one carries a different texture and taste,
but they are all delicious, nutritious as they
are loaded with fibre and minerals, and very
They all require different preparation meth-
ods, if you buy fresh cassava or dasheen, you
will need to peel them right away, and if not
cooking at the same time, freeze them.
Eddoes and sweet potatoes can stay for up
to two weeks in your kitchen, no need to refrig-
erate them, same goes for yam.
Provisions are loaded with flavour and can
easily be enjoyed plain boiled with a hint of
olive oil, you can make oven baked sweet potato
wedges, or even crush them in the same man-
ner you would do mashed potatoes.
But if you are feeling truly creative in the
kitchen try one of the following recipes!
1 head garlic
2 lbs sweet potatoes
1/4 cup butter
1/2 cup milk
salt to taste
1 cup bread crumbs
1/2 cup flour
vegetable oil for frying
Preheat oven to 400F
Slice the top off of the garlic
head, place on a roasting pan and
wrap in foil, drizzle with a little
Roast for one hour, cool.
Then squeeze garlic from the
bottom and the pulp should come
right out, set aside.
Boil sweet potatoes until very
soft, about 40 minutes, depending
on the size.
Peel and crush well, add
butter, milk, one beaten egg, and
roasted garlic cloves, stir to
combine, season with salt.
Roll potato into 11/2 inch balls, dredge
in flour, then in the other beaten egg, then
in crumbs, fry until golden.
Makes about 8 to 12.
ROASTED GARLIC AND SWEET
Here's a warning to sunbathers
everywhere. Scientists have found that the
skin damage caused by UV rays does not
stop once you get out of the sun.
Researchers said on Thursday much of
the potentially cancer-causing damage
wrought by ultraviolet radiation from
sunlight occurs up to three to four hours
after exposure thanks to chemical changes
involving the pigment melanin.
But there is some good news. The
researchers said it may be possible to
develop sunscreen that protects against
this type of damage.
Melanoma, closely linked to UV exposure,
accounts for most skin cancer deaths.
The role of melanin, responsible for our
skin, eye and hair colour, in promoting
DNA damage was a surprise because
melanin was previously known to play a
protective role by absorbing much of the
UV energy before it penetrates the skin.
"But the unusual chemical properties
of melanin that make it a good UV
absorber also make it susceptible to
other chemical reactions that just
happen to have the same end result as
the UV," said Douglas Brash, a
therapeutic radiology and dermatology
professor at the Yale School of Medicine
whose study appears in the journal
Sunbathers take heed; skin damage continues hours after exposure
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