Home' Trinidad and Tobago Guardian : February 28th 2015 Contents A29
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A devastating disease that has wiped
out amphibians around the world has
been discovered in Madagascar,
A survey has found that the chytrid
fungus is present in numerous sites,
although it is not clear whether it is
infecting frogs yet.
The island is home to 500 frog
species, and researchers fear they could
be at significant risk.
The findings are published in the
journal Scientific Reports. One of the
authors, Goncalo Rosa, from the
Zoological Society of London, said he
was worried about the impact that the
fungus could have.
"It is heartbreaking, especially when
you have an idea of what is happening
elsewhere in other tropical areas --- you
see the frogs are gone," he told BBC
"The same could happen to
Madagascar as well."
But with no cure, it may be difficult to
limit the impact it has on Madagascar's
unique amphibians. (BBC)
Killer frog disease hits Madagascar
I must admit, I was never a big fan of patchoi, (bok choy). I found
the flavour a bit overwhelming, even with the mild crisp white
stems. I would usually cook it by briefly sautéing it in some olive oil
and garlic, or just add it to a vegetable stir-fry. Then I sampled some while
vacationing in Portland, Jamaica, where my interest was renewed.
The secret to the cooks "sweet han'" for that dish were the carrots and a few
grains of pimento berries (all spice) that she added to the pot, the sweetness from
the carrots offset the peppery flavour of the patchoi and the end result was rich and
delicious. I'm sure it tasted even more sublime because it was cooked by the riverside
on an open fire.
Easy to prepare and somewhat versatile, patchoi can be enjoyed steamed, sautéed stir-
fried and can even be delicious in a quiche like pie and even eaten raw in salads.
I like to slice off the bottom stems where they are all connected, then wash the leaves well
and slice thinly both leaves and stems.
There is a lot of hydroponically grown patchoi around, which makes them cleaner and fresher.
So congrats to all the farmers who have managed to master this form of agriculture.
2 tbsp coconut or veg-
2 cloves garlic, finely
1 small onion, finely
1 pimento pepper, seeded and
PEPPERY PATCHOI CUSTARD PIE
2 tbsp olive oil
2 cloves garlic, chopped
1 onion, finely chopped
1 pimento pepper, seeded and chopped
1/2 hot pepper seeded and chopped
1/2 red bell pepper, seeded and chopped
1 small bunch patchoi, green leaves washed and
sliced into one half inch pieces
2 tbsp oyster sauce
1/2 tsp cornstarch
1 tsp sesame oil
1 tbsp coconut or vegetable oil
2 cloves garlic
1 tsp ginger, chopped
1 small onion, sliced
1 bunch patchoi, washed and cut into
Salt to taste
Combine oyster sauce with cornstarch
and sesame oil set aside.
Heat oil in a wok, add garlic, ginger and
onion, sauté to fragrant.
Add patchoi and sprinkle with salt, cook
uncovered until patchoi springs water,
Add oyster sauce mixture, and cook until
liquid is thick and patchoi remains bright
Do not overcook. Remove.
Serves four to six
1/4 tsp nutmeg
Salt and freshly ground black pepper
2/3 cup evaporated milk
1/2 cup grated Parmesan cheese
Preheat oven to 350F.
Heat sauté pan, add oil, add garlic,
onion, and peppers, sauté until fragrant,
about four minutes.
Add patchoi and cook just until
wilted and bright green in colour.
Remove from heat.
Meanwhile in a large bowl beat
eggs, add nutmeg, salt and pepper,
milk and cheese.
Stir in patchoi.
Pour mixture into a greased pie
plate about 10 inches in
Bake for 30 minutes
until firm to the touch.
Serves 6 to 8
SAUTEED PATCHOI WITH CARROTS AND ALLSPICE
1 medium carrot, finely
1 large bunch patchoi,
washed and cut into one
4 grains pimento berries (all
Salt, pepper to taste
Heat oil in sauté pan, add
garlic, onion and and pepper,
sauté until fragrant.
Add carrots and cook for a
few minutes more then add
patchoi, stir to combine.
Add pimento berries, salt and
Cover and cook---the patchoi
will spring water---for about 15
minutes, until tender.
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