No one is born a great cook, one learns by doing--Julia Childs
Jerk Seasoning/Cooking The word jerk refers to the seasoning blend, the cooking method, and to the meat that has been treated to the jerk seasoning and cooking processes. Jerk was first created by the Arawak Indians, the original natives of Jamaica. The liberal amounts of spices and …
Passion Fruit The fruit is an egg-shaped berry covered by a smooth thick skin; it is the size of a small apple and yellow, pink or purplish-brown in color. It contains a large number of black seeds surrounded by tegument, which caused the Spanish to …
A starchy, potato-like tuber with a brown, fibrous skin and gray-white (sometimes purple-tinged) flesh. Taro is grown in tropical areas and is an important starchy food in West Africa, the Caribbean and Polynesian islands. A variety of taro grown in the southern United States since the early 1900s is called dasheen. Taro roots range in length from about 5 inches to a foot or more, and can be several inches wide. Though acrid-tasting in its raw state, the root has a somewhat nutlike flavor when cooked. It’s also extremely easy to digest. It should be noted, however, that some varieties are highly toxic unless thoroughly cooked. The taro root has large edible leaves (called callaloo in the Caribbean) which can be prepared and eaten like mustard or turnip greens. Taro root can be found in ethnic markets and some specialty produce stores. Choose roots that are firm and smooth and refrigerate up to 4 days. Much like the potato, the taro root may be prepared in a variety of ways including boiling, frying and baking. In Hawaii, it’s used to make the famous (or infamous) poi.
Tapioca Tapioca, a starch extracted from cassava roots, is commonly available in three forms. Pearl tapioca (which comes in both small and large sizes) and quick-cooking tapioca are available in most supermarkets. Tapioca flour or starch (also called cassava flour) is more commonly found in …
Quinoa Quinoa (keen-wah) is an ancient food that is not yet well known in North America. It has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa …
Yuca root is a root that ranges from 6 to 12 inches in length and 2 to 3 inches in diameter. This crunchy tuber has a tough brown skin and a crisp, white flesh. People in Hispanic countries use cassavas (also called manioc, mandioca, yucca, yuca, yucca root, yuca root, Brazilian arrowroot) much like those of us in the U.S. use potatoes. Although there are many varieties of Yuca Root, there are only 2 main categories: bitter & sweet. In the case of the Agavaceae, most times the bitterness seems to be in the skin, so peeling the tuber before using or cooking should greatly reduce the bitterness (which is due to its prussic acid content). Originally a native to South America, Yuca Root has become an important staple of Africa. Used as a thickener in the making of tapioca, Yuca Root once grated and sun-dried is also called Yuca Root meal. It is available year-round. When selecting Yuca Root look for firm, well-formed tubers, free of blemishes, with a clean, fresh scent. Store whole in a cool, dark, dry place for up to one week. Store peeled Yuca Root in the refrigerator covered with water or wrap & freeze for several months.
About Plantains The plantain (or platanos) is a banana, musa paradisiaca, which is eaten cooked rather than raw. Plantain are eaten in most tropical countries of the world. The largest exporters of bananas are the northern portions of South America as well as Central America. …
▶ 2:20 How to roast and peel peppers Roasting and Peeling Chilies Chilies and peppers may be roasted and peeled in a number of ways. One way is to toast them directly over a flame such as a burner until evenly blistered. Another way is to …
Chipotle chiles (smoked jalapeno chiles) are canned in a red sauce that typically contains tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. Used for making sauces, chipotle mayonnaise, rubs as well as other recipes.
Achiote Paste Achiote paste is a deep coloring, marinating seasoning mix from the Yucatan Peninsula that is used in Pibil style dishes. Achiote Paste, also known as Recado Rojo, usually contains annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic and salt. One ounce …