STEFAN HEMMINGS, The Gleaner's Silver Pen awardee for April, is again urging Agriculture Minister Dr Christopher Tufton to explore the growing of potato as an alternative to cassava and rice.
Hemmings, a medical doctor, whose winning Letter of the Day was published on April 26, told The Gleaner yesterday that the nutritional capacity and safety of potato made it the ideal crop to be grown anywhere in the world, especially at a time when food security is paramount.
He said the minister should consult with his advisers and international experts, if necessary, to examine the potato's virtues, growth time, fertiliser requirements and crop yield per acre.
Comparative analysis
Hemmings said a comparative analysis should be done with potato, rice and cassava to determine what was the most feasible crop to meet the requirements of the country at this time.
"It's more nutritious than rice, more nutritious than cassava as far as I am aware. You can eat potatoes alone with a glass of milk a day," he said, adding that it contained half the daily requirements of vitamin C, and 22 different amino acids.
In his letter to The Gleaner, Hemmings had pointed out that the United Nations was observing 2008 as the 'International Year of the Potato'.
He said the UN hoped that, through the promotion and heightening of the virtues of the potato, it would contribute to the achievement of its Millennium Development Goals. These include alleviating global poverty, improving international food security and sustaining economic development.
Power up on potatoes, cassava and rice
Cassava Crackers With Crab, Coconut and Mint
Serves 6
Inredients
For frying : vegetable oil
250 gm cassava crackers (see note)
140 ml coconut cream
1 red jalapeño chilli, seeded and chopped
½ cup thinly sliced mint
2 tsp caster sugar
¼ cup mayonnaise
½ lime, juiced (or to taste)
500 gm cooked crabmeat, picked over
½ fresh coconut, flesh shredded with a citrus zester
Method
Fill a deep-fryer or large heavy-based saucepan two-thirds full with vegetable oil and heat, then deep-fry cassava crackers, in batches, for 30 seconds or until puffed and crisp. Drain on absorbent paper.
Process coconut cream, chilli, half the mint and sugar in a food processor until a purée forms. Transfer purée to a bowl, then whisk in mayonnaise, lime juice and remaining mint until just combined. Gently fold through remaining ingredients, season to taste with sea salt and freshly ground black pepper and stir to combine. Serve crab, coconut and mint dip with cassava crackers passed separately. Best served on day of making.
Note
Cassava crackers are made from pounded cassava and sago flour flavoured with chilli, leeks and paprika, and are available from Pacific Island food stores. If unavailable, substitute prawn crackers or pappadams.
Cassava Crackers
Pellet Snacks Our Indonesian pellet snacks are made in a typical and traditional manner. We offer 2 types: extruded snacks and sheeted snacks. Both use Tapioca and/or fresh Cassava as main base ingredient.
Cassava, also known as yuca or maniok, is a root that grows in tropical regions of the world. Tapioca is the starch that is made from Cassava.
Extruded pellets
The (fresh) ingredients are mixed into a dough and then extruded into rods. The rods are cooked by steaming and then aged and hardened by cooling. The rods are then sliced into pellets and dried in hot air ovens. After careful selection and grading they are packed for immediate shipment to Europe.
Prawn Crackers are the main product. Originally used as a side dish with Indonesian or Chinese food, but gradually found their way into the snack markets as well. Fresh prawn meat is used and mixed with the tapioca dough. Prawn Crackers are also known as Krupuk.
Cassava crackers are made with using fresh cassava, resulting in a harder, more brittle texture. They are often mixed with fresh vegetables and spices. The inclusions are still visible in the finished product, giving them a very interesting and natural appeal. Cassava crackers are also known as Singkong.
Sheeted pellets
The ingredients are similar as with Cassava crackers. Instead of extrusion, the dough is sheeted and cut into required shapes. The texture is interesting and typical but even more brittle and hard then extruded Cassava crackers.
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