Caribbean Modern: Recipes from the Rum Islands Pdf, Epub, Ebook

Total Page:16

File Type:pdf, Size:1020Kb

Caribbean Modern: Recipes from the Rum Islands Pdf, Epub, Ebook CARIBBEAN MODERN: RECIPES FROM THE RUM ISLANDS PDF, EPUB, EBOOK Shivi Ramoutar | 256 pages | 15 Sep 2015 | Headline Publishing Group | 9781472223265 | English | London, United Kingdom Caribbean Modern: Recipes from the Rum Islands PDF Book You make it with strawberries, sugar, lemon juice, ice, and lemon-lime soda. Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought difficult to find in the stores in the Western United States. You know the saying: There's no time like the present No trivia or quizzes yet. All rights reserved. Member Rating Average rating of 4 by 1 person. Carnitas would work too. This is a stew using canned corned beef and ingredients easily found in most home pantries and refrigerators. They were about to close and the only thing they had was fish soup. Our Top Traditional Cuban Recipes Here, hot chilies are eschewed in favor of milder spices like cumin, oregano and bay leaves. Crispy fried plantains. This is my mom's Puerto Rican comfort soup. Average rating 3. It can also be used as a filling for tacos or empanadas. Disassemble your still and store it in a cool, dry place. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. This process can take several hours on its own, but can be sped up significantly with the use of an immersion cooler. August 27th, 3 Comments. A good rule of thumb is to age your rum 6 to 18 months in a charred oak barrel or with oak chips to give your rum a distinct aged flavor. By Pepita. Shivi Ramoutar. You'll love the heat and flavor of this fiery marinade. Puerto Rican Sancocho Rating: Unrated. This is how modern rum was first created. Be careful when drinking it, however. New here? Similar to the foreshots, the heads of your run are filled with volatile alcohols. These are also good served with a spicy dipping sauce. Want to Read Currently Reading Read. Error rating book. The popularity of rum continued to grow exponentially after the war. This sandwich is best served with fried plantain chips and a cold mamey milkshake! This is an authentic recipe for mojito. Just stamp them out in the kitchen, take some for the road and go! Brooke added it Sep 06, We hope you enjoyed learning how to make rum with a raw cane sugar and molasses wash. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. As a supperclub host and pop-up chef, Shivi turned to her favourite Caribbean dishes for inspiration. A Cuban-style pork roast marinated and cooked low and slow. Showing This is where you can really experiment with the flavors and see what you like best. Collecting your rum distillate is the most satisfying part of this entire process. Caribbean Modern: Recipes from the Rum Islands Writer A plantain is a very firm banana. Just stamp them out in the kitchen, take some for the road and go! You can substitute red cream soda or your favorite flavor for the lemon-lime. A Cuban-style pork roast marinated and cooked low and slow. Disassemble your still and store it in a cool, dry place. This is one of the Puerto Rican versions. By Daddy Eddie. Simple, easy, and quick Get A Copy. If you index this book, your free Bookshelf limit will increase by one. Let us know what you thought of this guide by leaving a comment or a star rating below. If your goal is to create a lighter white rum, than no aging is required. Unfortunately many people do and it causes a subpar product in the end. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter. We recommend using a siphon for this process. You make it with strawberries, sugar, lemon juice, ice, and lemon-lime soda. Do not consume this part of your run! The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. Puerto Rican Tostones Fried Plantains. Many countries require that rum be aged after distillation for at least one year. Advanced Some distillers will test the pH of their wash. The Real Mojito Rating: Unrated. April 20th, 0 Comments. Add sour cream, cheese, and fresh cilantro on the side. Friend Reviews. Our Top Traditional Cuban Recipes Here, hot chilies are eschewed in favor of milder spices like cumin, oregano and bay leaves. A popular Jamaican appetizer. Caribbean Modern: Recipes from the Rum Islands Reviews Want to Read saving…. Jamaican Fried Snapper Rating: Unrated. Jamaican Curry Chicken Rating: Unrated. There are no discussion topics on this book yet. Her food is fresh and zingy, exciting and exotic, but also satisfyingly homely and hearty. Black beans are a staple in Cuban cooking, typically served with either yellow or white rice. It is served with rice and beans, salad, or sweet plantains. Already a Member? This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries where each has given it their special twist. Of course my kids say this is the best picadillo they've ever had and I have to agree! Raven marked it as to-read Sep 14, This drink is probably the best drink I have ever had in my life! Only 5 books can be added to your Bookshelf. And you have a search engine for ALL your recipes! You can recognize the tails by sight, smell and taste. A spigot also makes for easier pouring. Serve with black beans and white rice for a complete meal. Stir the mix thoroughly and add back into the still. Categories: Lunch; Main course; Cooking ahead; Caribbean Ingredients: onions; yellow peppers; red chillies; chives; cooked white cornmeal; cooked brown crabmeat; breadcrumbs; Worcestershire sauce; Angostura bitters; limes; parsley. In the Canary Islands of the s, corn was only fed to farm animals! Steve Reid rated it really liked it Aug 20, These ingredients and amounts are open to your own personal preferences, but here's the general idea. Try serving them with some Peas and Rice, or just have them as a snack. Dominican Style Oatmeal Rating: Unrated. Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter. A Cuban-style pork roast marinated and cooked low and slow. Amy marked it as to-read May 18, EYB will contact you soon. If you enjoyed this guide on how to make rum, check out our other guides on how to make moonshine and how to make vodka. Rum washes that include molasses will differ slightly in their fermentation process than those made with only raw cane sugar. Reviews about this book This book does not currently have any reviews. Living in the States, it has been hard for me to find the original ingredients for traditional sofrito from Puerto Rico, so this is the base I came up with and have been using for years in all of my Latin bean, stew, soup or rice recipes. You know the saying: There's no time like the present Caribbean Modern: Recipes from the Rum Islands Read Online This is always the last step for any aged spirit prior to bottling. Saltcod can be prepared the day before for a quicker cook time. The ideal pH is 4. Our Top Traditional Cuban Recipes. You can substitute red cream soda or your favorite flavor for the lemon-lime. These ingredients and amounts are open to your own personal preferences, but here's the general idea. Bistec Encebollao Rating: Unrated. If you enjoyed this guide on how to make rum, check out our other guides on how to make moonshine and how to make vodka. Usha James rated it it was amazing Jun 30, This step is a mixture of art and science, as it takes an experienced distiller to get this process just right. Want to Read saving…. Save online recipes in one place Your cookbooks become searchable Your magazines become searchable Add personal recipes. This is one recipe book that will not be put away with the others at the back of the cupboard this Summer instead I will trying Mock Conch Salad and oh so sweet Snow Cones. Caribbean- style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Oldest Newest Most Voted. Add New. Pernil is roasted pork shoulder, seasoned to the max. Unfortunately many people do and it causes a subpar product in the end. Jamaican Beef Patties Rating: Unrated. By Stephanie. https://cdn.starwebserver.se/shops/oliwerhenrikssonny/files/real-estate-principles-12th-edition-699.pdf https://cdn.starwebserver.se/shops/carolindahleh/files/self-esteem-and-being-you-849.pdf https://files8.webydo.com/9583742/UploadedFiles/29BD6B17-397E-F5A0-7757-8C7F04A34774.pdf https://files8.webydo.com/9582800/UploadedFiles/D4FC8879-488B-E072-360B-5225F88F3B22.pdf.
Recommended publications
  • Risk Assessment of Acrylamide for Some Commonly Eaten Fried Foods
    RISK ASSESSMENT OF ACRYLAMIDE FOR SOME Supported by COMMONLY EATEN FRIED FOODS Zainab Ajani, Oluwatoyin Tirenioluwa Fatunsin*, Aderonke Olubukola Oyeyiola and Kehinde Ololade Olayinka Department of Chemistry, University of Lagos, Akoka, Yaba, Lagos, Nigeria *Corresponding author: [email protected] Received: September 20, 2018 Accepted: January 14, 2019 Abstract: This research aims to quantify acrylamide in commonly eaten fried foods and assess the risk associated with acrylamide concentrations in them. Selected food samples (yam, sweet potato, plantain, meat, and Irish potato) purchased from Lawanson market, Surulere, Lagos, Nigeria, were fried in Soya oil at 150 ± 2oC. Samples were extracted, centrifuged, purified and analysed on an Agilent (1100 series) high performance liquid chromatograph coupled with ultraviolet detector. The chromatogram of acrylamide and internal standard gave better resolution when acidified water of pH 3.5 was used in the eluting solvent (acetonitrile: water (30:70)). Acrylamide concentrations for fried foods were between ≤ 3 and 720 µg kg-1. Sweet potatoes fried for 20 min, had the highest concentration of acrylamide while fried meat had the lowest concentration. Acrylamide concentration of sweet potatoes fries (for both 20 and 10 min) and French fries fried for 20 min exceeded the European Union bench mark value of 500 µg kg-1 for acrylamide in French fries. While the acrylamide concentration in French fries (360 µg kg- 1) fired for 10 min was less than the benchmark value. Acrylamide levels in fried plantain, yam and meat were all below the bench mark. Estimated dietary intake (EDI) study showed that children were more exposed to acrylamide risk than adult.
    [Show full text]
  • Appetizers Ceviches ​Salads – Ensaladas ​Sancochos – Soups
    Appetizers Special Appetizer – Arepa con queso, chorizo, chicharron, and empanada. $9.95 ​ Arepa con Queso – Corn patty with cheese. $4.40 ​ Tostones con Queso- Flattened green plantains with Mozzarella. $4.50 ​ Arepa con Queso y Carne – Corn patty with cheese and beef. $5.95 ​ Tostones con Queso y Carne- Flattened green plantains with cheese and beef. $6.95 ​ Arepa Ogado y Carne – Corn patty with tomato onion sauce and beef. $5.95 ​ Tostones con Ogado y Carne- Flattened green plantains with tomato, onions and cheese. $6.95 ​ Maduros con Queso – Sweet plantains with cheese. $4.50 ​ Calamar Apanado- Breaded calamari, with tartar sauce. $5.95 ​ Yuca con Chicharron – Fried yucca with fried pork belly. $6.95 ​ Empanada – Our famous fried meat pie. $1.50 ​ Picada- Combination of meats, yucca, corn patty, tostones, and empanada. $12.95 ​ Morcilla o Chicharron o Chorizo con arepa- $4.50 ​ ​ Ceviches Salads – Ensaladas ​ $11.50 Chicken $8.95 Shrimp $10.95 Ceviche de Pescado – Fish filet in lemon juice. Caesar Salad-Romaine hearts, croutons and Caesar ​ ​ Ceviche de Camaron- Shrimp in lemon juice. dressing. ​ Ceviche Mixto- Fish and shrimp in lemon juice. Chef Salad-Lettuce, tomatoes, carrots, and mixed ​ ​ Coctel de Camarones – Shrimp cocktail mixed peppers. ​ with our famous creamy remoulade sauce. Coctel de Camarones – Boiled Shrimp cocktail Mexican style, ​ mixed with pico de gallo, avocado, in special tomato juice. ​Sancochos – Soups (Servidas con arroz, ensalada, maduros y arepa) (Served with rice, salad, sweet plantains, and corn patty) Sancocho de Pescado – Fish soup with our famous Caribbean cream of coconut. $10.95 ​ Sancocho de Mariscos– Seafood soup with Coconut Caribbean Style.
    [Show full text]
  • Fried Plantain- Dodo
    State of Knowledge Report State of Knowledge on Fried Plantain in Nigeria Food Science, Gender & Market Ibadan, Nigeria, 26 November 2019 Esmé STUART, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria Delphine AMAH, IITA, Ibadan, Nigeria Béla TEEKEN, IITA, Ibadan, Nigeria This report has been written in the framework of RTBfoods project. To be cited as: Esmé STUART, Delphine AMAH and Béla TEEKEN (2019). State of Knowledge on Fried Plantain in Nigeria. Food Science, Gender & Market. Ibadan, Nigeria: RTBfoods Project Report, 21 p. Ethics: The activities, which led to the production of this manual, were assessed and approved by the CIRAD Ethics Committee (H2020 ethics self-assessment procedure). When relevant, samples were prepared according to good hygiene and manufacturing practices. When external participants were involved in an activity, they were priorly informed about the objective of the activity and explained that their participation was entirely voluntary, that they could stop the interview at any point and that their responses would be anonymous and securely stored by the research team for research purposes. Written consent (signature) was systematically sought from sensory panelists and from consumers participating in activities. Acknowledgments: This work was supported by the RTBfoods project https://rtbfoods.cirad.fr, through a grant OPP1178942: Breeding RTB products for end user preferences (RTBfoods), to the French Agricultural Research Centre for International Development (CIRAD), Montpellier, France, by the Bill & Melinda Gates Foundation (BMGF). Image cover page © STUART E. for RTBfoods. Page 2 of 21 CONTENTS Table of Contents 1. Introduction .............................................................................................................................. 5 2. Plantain production .................................................................................................................. 5 2.1. Gender dimensions of plantain production, processing and marketing .............................
    [Show full text]
  • A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines
    A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines A Dissertation Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy by Juliana Duque-Mahecha May 2017 © 2017 Juliana Duque-Mahecha A New Culinary Culture in Colombia: Equality and Identity in the Interpretation of Traditional Cuisines Juliana Duque-Mahecha, Ph. D. Cornell University 2017 Abstract Cooking responds to this double entendre of a past that is collected, interpreted and then projected on to a present that then overcomes it. New food trends necessarily imply questions about social and cultural equality and identity. That which is novel is exciting and refreshing; it implies learning and broadening boundaries, which are often geographical and social and always cultural. However, the process also entails the inherent challenge to define and answer what is lost and valued in a new scenario and to understand to what purpose. Some categories that have been used to understand such historical processes of cultural production in social systems are class, race, ethnicity and gender, as well as concepts associated with territory, differentiation, integration and democratization, authenticity and exoticization. My purpose in conducting an analytical approach to the development of the gastronomical and culinary subject in Colombia and of building a diagnostic map of it, responds to the wish to contribute to the understanding of the function of food research in solving specific questions of inequality, estrangement, and deracination, as well as understanding new senses of belonging and appropriation that emerge because of urban reconfigurations.
    [Show full text]
  • Food from the Heart and Soul Ghanaian Patti Gyapomaa Sloley Is on a Mission to Introduce the World to African Cuisine Through Her Fusion-Inspired Food
    recipes FOOD FROM THE heart and soul Ghanaian Patti Gyapomaa Sloley is on a mission to introduce the world to African cuisine through her fusion-inspired food. Here, she shares six of her Crisp prawns with favourite recipes from her book, A Plate In The Sun. chilli salsa Prawns cook in minutes and salsa is atti Gyapomaa Sloley has Academy in Hertfordshire, England. fabulous food with a flavour all of its blitzed in seconds. How much faster always enjoyed food but a “love Her book, A Plate In The Sun, has a own,” says Patti. “I want to bring the fun can good food get? For the perfect P affair” started when she gave foreword by Novelli, whose support factor to cooking and dispel any fears finish, add a generous drizzle of up work to be a full-time mum to her two has helped her mission to take African people have when attempting African Worcestershire sauce, balsamic “now strapping sons” and a wife to her cuisine to the world. dishes. vinegar or ketchup over the English-born-and-bred husband. “Expand- Patti was born and educated in “I also want to share and promote salsa. I know the general ing his horizons beyond delicious but nu- Ghana, but has lived in the UK since Ghana and the hidden Africa – the Africa wisdom is that prawns should merous Cornish pasties and Devon dump- 1985. Food influences included a beyond the headlines. Food is a great be just cooked through, but lings was my challenge. Rice was simply year spent as an exchange student in communicator and can bring a this recipe is an African not on his menu,” says Patti.
    [Show full text]
  • Breakfast Menu
    Breakfast PLEASE ASK FOR THE BREAKFAST SPECIAL Ask to the head waiter for the vegan and the vegetarian options PLEASE DO COMMUNICATE TO THE MANAGER IN TURN ANY ALLERGY OR FOOD RESTRICTION YOU MIGHT HAVE FRUIT SALAD: With yogurt and granola $ 102.00 With cottage cheese $ 102.00 OATMEAL: Cooked with milk or water, served with yogurt, fruits and granola $ 102.00 QUINOA BOWL: Quinoa cooked in cinnamon tea, served with strawberries, blueberries, $ 152.00 banana, walnuts, almonds, cacao bits and grated coconut EGGS (2): Free range eggs All eggs (except “motuleños”) are served with boiled beans Scrambled or fried $ 98.00 To choose with: “chaya”, mushrooms, spinach, nopal cactus, poblano $ 114.00 chili strips, potato, turkey ham, “Oaxaca” style cheese or “requesón with epazote” Egg whites with green beans and tomato, served with quinoa salad, $ 138.00 sprouts and fine lettuces with an orange, ginger and olive oil vinaigrette Scrambled eggs mexican style with xcatic chili $ 114.00 Fried over brown rice, served with fried plantains $ 114.00 “Motuleño” style fried eggs with chopped turkey ham, green peas $ 114.00 and tomato sauce, served with fried plantains “Tirado” scrambled eggs (with boiled beans, chipotle chili and epazote) $ 114.00 Omelet of your choice $ 114.00 Ranchero style $ 114.00 Order of fried beans with corn chips and fresh panela cheese strips $ 62.00 Order of fried plantain, served with sour cream and “sopero” style cheese $ 62.00 EMPANADAS (3): (Served with boiled beans and pico de gallo with or without serrano chili ) To choose
    [Show full text]
  • Sofrito's Catering Menu Please Print This Menu, Check Selections, and Email Request Or Fax to 212-754-5959
    Sofrito's Catering Menu Please print this menu, check selections, and email request or fax to 212-754-5959 Appetizer / Entradas Half Tray Full Tray 10-15 16-30 Serving Serving Sofrito Famous Empanadas $2.50 each Minimum (Cheese, Beef, Chicken, Shrimp or Vegetable) 18 Mini Mofonguitos (Mini Plantain Mash Rounds) $ 7 5. $75.00 $140 .00 Rellenos de papa (Potato Puff stuffed with Ground beef) $75.00 $140.00 Bunuelos de Bacalao (Cod fish Puff) $75.00 $140.00 Mini Piononos (Sweet Plantain Stuffed w/ Ground Beef) $95.00 $175.00 Calamares Crujientes (Crispy Calamari) $100.00 $190.00 Chicharron de camaron (Crispy fried Shrimp) $120.00 $225.00 Chicharron de pollo (Crispy Adobo Chicken) $70.00 $120.00 Alcapurria (Crispy Fried Taro Root Stuffed w/ ground beef) $95.00 $175.00 Carne Frita (Fried Boneless Pork) $60.00 $110.00 Sopas/ Soup 2 Quarts 1 Gallon Sancocho $20.00 $40.00 Sopa de Pollo $20.00 $40.00 Ensaladas / Salads HalfTray Full Tray 10-15 16-30 Serving Serving Cesar Boricua with Plantain $30.00 $60.00 House Salad ( 7 Lettuce w/ House vinaigrette) $25.00 $50.00 Chopped Salad (mix green, tomatoes, red onion, chicks peas, cucumber, corn and carrot $45.00 $75.00 with honey lime vinaigrette) Seasonal Salad $45.00 $75.00 Carne y Pollo / Meat & Chicken Half Tray Full Tray 10-15 16-30 Serving Serving Chuletas De Cerdo ( Marinated Pork Chops Grilled or Fried) $80.00 $150.00 Pernil (Roast Pork) $75.00 $150.00 Pechuga De Pollo a la Parilla (Grilled Chicken Breast With Garlic Glaze) $75.00 $140.00 Churrasco (Skirt Steak) $150.00 $300.00
    [Show full text]
  • Recipe – Tasting for Haiti April 21St, 2017 (Minneapolis Uptown Rotary)
    DAPHNEE LLC - RECIPE – TASTING FOR HAITI APRIL 21ST, 2017 (MINNEAPOLIS UPTOWN ROTARY) 1. Fried Plantain – witH Pikliz or sautéed garlic a. Green plantain (double fried) • Ingredients: Green Plantain, Vegetable Oil i. Peel and cut plantain into 5-6 equal pieces ii. Heat up oil in frYing pan (medium Heat) iii. Add plantain to oil and frY for 3 minutes on botH side (based on size) iv. Remove plantains from oil, and press each individuallY against two flat surfaces. v. Add the flattened plantain to oil a second time for 1 vi. When removed from oil tHe plantain sHould be sligHtlY cruncHY • **Note – Plantain is serve warm b. Pikliz – spicy/mild Haitian Cold Slaw • Ingredients: 1 medium Cabbage, 1 – 2 medium size Carrots, 2 SHallots, Habanero pepper, Powder Clove, Salt, Garlic, 1 cup Vinegar, 3 fresh Lime Juice i. ThinlY sliced tHe cabbage, carrots and sHallots (tHis can also be grated) ii. Mix vinegar, lime juice, salt, garlic, clove iii. Mince Habanero or mix it witH lime juice in food processor (use best judgement wHen using habanero – client needs first) iv. Mixed all ingredients togetHer, add a little salt if needed 2. ChiktaY with crackers (Creole Smoked Herring) • Ingredients: 1-2 pounds of smoked Herring, ¼ oil (vegetable or olive), 2-4 sHallots, ¼ cup scallions, ¼ cup green/red bell peppers, 1 – 2 tsp minced garlic, ½ cayenne pepper. I. Soak smoked Herring in water for 1-2 Hours based on qualitY (soak for a minimum of two Hrs. or overnigHt based on quantitY) II. Pull Herring apart bY Hand III. Lightly sautéed all ingredients over low Heat starting witH tHe garlic and tHe herring last.
    [Show full text]
  • Breakfast PLEASE ASK for the DAILY BREAKFAST SPECIAL
    Breakfast PLEASE ASK FOR THE DAILY BREAKFAST SPECIAL FRUIT SALAD $ 108.00 Fresh seasonal fruits with local honey, pumpkin seeds and chia OATMEAL COOKED IN WATER OR MILK $ 118.00 WITH COCOA NIBS Served with fresh fruit, cinnamon and local honey SWEET BREAD $ 36.00 WHOLEMEAL BREAD WITH BUTTER $ 64.00 AND PAPAYA JAM FRIED PLANTAIN $ 62.00 With fresh crumbled cheese and cream SCRAMBLED EGGS Free range eggs Two plain scrambled eggs $ 104.00 Mixed with Valladolid style sausage, turkey jam, $ 118.00 Temozon smoked pork, Edam cheese, chaya, epazote, ibes, tomato or onions MOTULEÑO STYLE EGGS $ 118.00 Tostada with refried beans, fried eggs, tomato sauce with peas and turkey ham, diced manchego cheese and served with refried plantain. CHAYA OMELET $ 118.00 Stuffed with chaya and Edam cheese over fried tomato sauce, with refried beans, roasted onions, avocado and fried plantains, decorated with tomato cubes Simbology: VEGAN VEGETARIAN ALL FRUITS AND VEGETABLES ARE CAREFULLY DESINFECTED Comida Regional TEKO TEKOH EGGS $ 138.00 Slowly cooked inside a tortilla, served with smoked Temozon pork leg, chiltomate sauce and avocado AMATE OMELET $ 128.00 Egg whites with peppermint, fried plantain and Edam cheese, served over beans, fried chaya, avocado and xcatic chili VALLISOLETANA STYLE OMELET $ 138.00 Stufed with Valladolid sausage, onions and green bell peppers served over black beans Decorated with panela cheese, avocado and tomato EMPANADAS OF CHAYA AND EDAM CHEESE (3) $106.00 Turnovers of corn dough with chaya, stufed with Edam cheese, served with
    [Show full text]
  • Dodo-Ikire) Sold by Vendors in Ikire Town, Nigeria
    The International Journal of Biotechnology, 2013, 2(4):68-82 The International Journal of Biotechnology journal homepage: http://aessweb.com/journal-detail.php?id=5022 PROXIMATE, MINERAL COMPOSITION AND MICROBIAL COUNTS OF OVER-RIPE FRIED PLANTAIN (DODO-IKIRE) SOLD BY VENDORS IN IKIRE TOWN, NIGERIA Kayode, R.M.O. Division of Microbial Biotechnology, Department of Home Economics and Food Science, University of Ilorin, Nigeria Ajiboye, A.T. Division of Microbial Biotechnology, Department of Home Economics and Food Science, University of Ilorin, Nigeria Babayeju, A.A Division of Microbial Biotechnology, Department of Home Economics and Food Science, University of Ilorin, Nigeria. Kayode, B.I. Department of Food Science and Technology, College of Food Science and Human Ecology, Federal University of Agriculture, Abeokuta, Nigeria. Oladoye, C.O. Department of Science Laboratory Technology, Federal Polytechnic, Offa, Nigeria Adu, K.T. Department of Microbiology, University of Ibadan, Ibadan, Nigeria. ABSTRACT There are increasing reports of food poisoning due to methods used for processing certain food items in most parts of Africa especially in Nigeria. Also, very scanty information is available on the nutritional status and microbial counts of over-ripe fried plantain (Dodo-ikire) locally produced among the indigenes of Ikire Town and sold in some parts of Western States of Nigeria. This experiment reports the proximate, minerals and microbial counts of over-ripe fried plantain as affected by vendors in three different markets in Ikire Town, Osun State, Nigeria. Samples were obtained from four vendors each in three different markets namely: Total Station Market (TSM1- TSM4), Oja Ale Market (OAM1-OAM4) and Gbongan Garage Market (GGM1-GGM4).
    [Show full text]
  • Banana and Plantain Value Chain: West Africa Josh Cauthen, Dan Jones, EPAR Brief No
    Banana and Plantain Value Chain: West Africa Josh Cauthen, Dan Jones, EPAR Brief No. 239 Mary Kay Gugerty, & C. Leigh Anderson Prepared for the Agricultural Policy Team of the Bill & Melinda Gates Foundation Professor Leigh Anderson, Principal Investigator Associate Professor Mary Kay Gugerty, Principal Investigator August 20, 2013 West Africa is one of the major plantain-producing regions of the world, accounting for approximately 32% of worldwide production. Plantains are an important staple crop in the region with a high nutritional content, variety of preparation methods, and a production cycle that is less labor-intensive than many other crops. In addition to plantains, bananas are also grown in West Africa, but they account for only 2.3% of worldwide production. Bananas are more likely than plantains to be grown for export rather than local consumption. Major constraints to banana and plantain production include pests and disease, short shelf life, and damage during transportation. This research brief provides an overview of the banana and plantain value chains in West Africa. Because of the greater production and consumption of plantains than bananas in the region, the brief focuses on plantains and concentrates on the major plantain-producing countries of Ghana, Cameroon, and Nigeria. The brief is divided into the following sections: Key Statistics (trends in banana and plantain production, consumption, and trade since 1990), Production, Post-Harvest Practices and Challenges, Marketing Systems, and Importance (including household consumption and nutrition). West Africa Banana and Plantain Value Chain Highlights The figure below summarizes key findings along the different stages of the banana and plantain value chains in West Africa.
    [Show full text]
  • Culture and Food
    IT’S MORE Table of Contents Introduction . 101 THAN A MEAL Why Consider Culture? . 102 Culturally Sensitive Interactions . 103 103 . Cultures Have Different Styles of Communication 104 . Build Communication Bridges with Participants and Families 104 . Create Open Dialogues About Foods 105 . “LEARN” to Negotiate Solutions in a Culturally Sensitive Way Cultural Foods . 106 109 . Caribbean: Cuba, Dominican Republic, Haiti, Jamaica, Puerto Rico 107 . South American: Brazil 108 . European: Ireland, Italy, Poland, Portugal, Russia Culture 113 . Middle Eastern: Bahrain, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Saudi Arabia, Syria, Turkey, The United Arab Emirates, Yemen and 114 . West African: Benin, Burkina Faso, Cape Verde, Gambia, Ghana, Guinea, Guinea Bissau, Ivory Coast, Mali, Mauritania, Niger, Nigeria, Senegal, Food Sierra Leone, Togo 115 . Asian: China, India, Japan 118 . Southeast Asian: Burma, Cambodia, Laos, Thailand, Vietnam Sources of Information on Culture and Food . 119 Massachusetts Department of Education Child and Adult Care Food Program 99 Developed for the Massachusetts Department of Education Child and Adult Care Food Program by the University of Massachusetts Extension Nutrition Education Program. © 2006 Massachusetts Department of Education. Permission is hereby granted to copy any or all parts of this document for non-commercial educational purposes. Please credit the “Massachusetts Department of Education.” Nutrition Resource Manual for Adult Day Health Programs 100 CULTURE AND FOOD his section will
    [Show full text]