In honour of the Tobago Blue Food Festival, which the main ingredient is dasheen, here are some of the recipe to wet your appetite.
1 lb ground dhal
1 lb all purpose flour
Pinch or two of saffron powder
1 teaspoon yeast dissolved in ½ cup of water with 1 teaspoon of sugar
Salt to taste
2 teaspoons ground geera
1 medium onion, minced finely
8 cloves of garlic, minced finely
1 medium-sized bundle of dasheen bush, washed
Water for mixing
2 to 3 cups oil for frying
Wash and clean the dasheen leaves and remove the hard parts. Peel stalks, and then cut up everything very fine. (You can also pulse this in a food processor.) . Mix the all purpose flour, ground dhal, salt and saffron powder and salt, along with the onion, geera, garlic and dissolved yeast mixture. Add in the dasheen bush and mix thoroughly. Add water and mix to a soft, yet sticky consistency. Cover and leave to rise for no more than one hour. After it has risen, heat the oil in a deep, heavy duty pan on medium high. Wet your fingers and pinch off tablespoon sized balls of the mixture; flatten them out and deep-fry a few of them in hot oil until they are golden-brown on both sides, approximately 2 to 4 minutes. Remove with a slotted spoon and drain them on kitchen towel paper.
Serve with a Mango Chutney Dip or Tamarind sauce.
2 tablespoons cooking oil
About 12 to 15 young dasheen leaves, roughly chopped
½ a large onion, chopped
2 red pimento peppers, chopped
2 large cloves garlic, grated
¼ teaspoon habanero pepper, minced and minus seeds
Salt to taste
2 cups brown rice, washed
¾ cup pumpkin, diced
1 packet coconut milk powder, mixed to 2 cups
according to package directions
Heat your saucepan on medium high and add the cooking oil. When heated, add the onion, pimento peppers and garlic and quickly sauté. Put in the dasheen leaves and let them wilt down, stirring gently. Add in the habanero pepper and stir again.
Next, add in the rice and chopped pumpkin and stir. Pour in the 2 cups of coconut milk and stir to incorporate. Lower the heat to a simmer and cook covered for 12 to 15 minutes. Check the rice in between to make sure the liquid doesn’t evaporate before the rice is cooked. If it’s evaporating quicker than it should, add a ¼ to a ½ cup of water and stir again. Taste for seasoning; add a little more salt and black pepper and let it cook uncovered for a few minutes more.
2 lbs dasheen
½ tsp salt
2 tbsp butter or margarine
¼ cup milk
1 egg, beaten
¼ cup mixture or breadcrumbs and flour
¼ cup oil
Wash and peel Dasheen. Place in pot with enough water to cover dasheen. Add salt and cook until soft. Drain water and crush dasheen finely. Add butter, milk, egg to form soft mixture. Roll with floured hands into balls. Roll balls in mixture of breadcrumbs and flour. Fry in hot oil to a golden brown colour. Serve hot