RE: edible aroids
- To: lindsey
- Subject: RE: edible aroids
- From: "Julius Boos" <email@example.com>
- Date: Wed, 23 Apr 1997 21:58:04 -0500
From: firstname.lastname@example.org on behalf of email@example.com
Sent: Wednesday, April 23, 1997 11:07 AM
To: Julius Boos
Subject: RE: edible aroids
>In Dominica we make calaloo with the young furled leaves of Colocasia
>The skin from the rib of the leaf is removed with a knife before cooking.
>Sometimes we add the milk from the coconut to make it richer.
>We peel and parboil the corm, crush it and mix it with chopped onion, celery,
>spices and a little butter,roll it into fingers and fry it golden.
>Anne G. J. Baptiste
>Papillote Wilderness Retreat
Did you read my receipe for calaloo, and what did you think of
it as a fellow W.Indian? We do something simular to your fried Dasheen
"fingers", but with raw grated Tannia [Xanthosoma sagittifolia], the white of
an egg,chopped onion, garlic, etc. fried in hot oil. It`s called "tannia
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