Provisions are always the order of the day here in the West Indies. Lunch plates may always include some type of provision almost every day.And it's no small wonder, as their versatility ensures they are delicious in fancy recipes or on their own drizzled with a little olive oil.Here are some new and delightful recipes for you to try the next time you feel to be a little adventurous in your kitchen!
ROASTED GARLIC AND SWEET POTATO CROQUETTES
2 lbs sweet potatoes
1 head garlic
1/4 cup butter
1/2 cup milk
2 eggs
Salt to taste
1 cup bread crumbs
1/2 cup flour
Vegetable oil for frying
METHOD
�2 Preheat oven to 400F. �2 Slice the top off of the garlic head, place on a roasting pan and wrap in foil, drizzle with a little olive oil. �2 Roast for one hour, cool.
�2 Then squeeze garlic from the bottom and the pulp should come right out, set aside. �2 Boil sweet potatoes until very soft, about 40 minutes, depending on the size.
�2 Peel and crush well, add butter, one beaten egg, milk and roasted garlic cloves, stir to combine, season with salt.
�2 Roll potato into 11/2 inch balls, dredge in flour, then in the other beaten egg, then in crumbs, fry until golden.
�2 Makes about 8 to 12.
CASSAVA ANDSALT FISH BRANDADE
Serve with toast points for a delicious appetiser.
4 ozs salted cod fish
1/2 lime
2 cloves garlic
1 hot pepper
1/3 cup olive oil
1/3 cup milk
2 tbsp butter
1/2 cup milk
1 lb cassava, peeled, boiled, and drained, inner vein removed
1/4 cup chives, chopped
Salt and freshly ground black pepper
METHOD
�2 Squeeze lime juice onto salt fish and boil in enough fresh water until tender, about five to 10 minutes, remove and flake. �2 Heat oil reserve, heat milk reserve.
�2 Place fish in a blender or food processor and puree, add garlic and pepper.
�2 With motor running add 1/3 cup milk and oil alternately and process to a creamy consistency. �2 Remove and set aside.
�2 Preheat oven to 350F. �2 Heat butter with 1/2 cup milk, add to cassava, mash to a creamy consistency, a hand held mix-master works well here.
�2 Add chives and combine.
�2 Add salt and pepper to taste.
�2 Combine cassava with salt fish mixture and mix well.
�2 Place into a shallow pie plate and bake until browned on top, about 15 minutes.
�2 Serves 6 to 8.
YUCA/ CASSAVA TAMALES
Filling
1 lb ground beef
2 tbsp fresh thyme
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp vegetable oil
1 tsp paprika
1 onion, chopped
2 cloves garlic minced
1 green bell pepper, chopped
8 ozs tinned tomatoes
1 tsp dried oregano
10 green olives, chopped
METHOD
�2 Season beef with thyme, salt and pepper.
�2 Heat oil in a saut� pan, add paprika and cook until oil is coloured, add onion, garlic, and pepper saut� for a few minutes more, add beef and stir well, cook for a few minutes, add tomatoes and oregano, simmer for about 15 minutes stirring occasionally, taste and adjust seasonings, add olives and turn off heat.
FOR THE cassava
1 lb cassava
6 tbsp butter
2 eggs
2 tbs cornstarch
1 tsp baking powder
1/2 cup grated Parmesan cheese
Salt to taste
12 banana leaf squares 11 X 11 inches, softened
METHOD
�2 Boil the cassava in lots of water until very soft, drain, remove inner core and crush with a potato masher. �2 Do not use a food processor.
Add butter and combine add eggs and mix well in between additions; you can use a hand mixer here.
�2 Add cornstarch, baking powder and cheese, salt to taste.
�2 Combine.
To assemble
�2 Place about 2 tbsp cassava onto an oiled banana leaf, gently spread with a spoon, now place abut 1 tbsp filling onto the cassava, fold the leaf over and press, fold the banana leaf like a package, tie either end with a piece of string, like a piece of candy.
Repeat
�2 Heat water in a large pot, place steamer insert into pot and place tamales on top, cover and steam for 20 to 30 minutes.
�2 Serve immediately.