Text 22278, 58 rader
Skriven 2007-11-04 15:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pumpkin
===============
-=> Quoting Michael Loo to Carol Shenkenberger <=-

 ML> Title: Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin)
                     
Great minds and all that. I posted the same thing more or less
simultaneously. And I made a batch just two days ago.
                                                 
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: African Roots And Greens
Categories: African, Vegetables, info
  Servings: 1 text file

           info

A variety of leaves of root and tuber crops can be eaten and are
very delicious and generally more nutritious than our common greens
of spinach, etc.  In addition to manioc and sweep potatoes, a few
other leaves include those of pumpkin, black-eyed peas, amaranth.

You can grow your own greens - in the house or on a patio - by
placing a sweet potato in water with the top sticking out; lots of
vines will grow out and you just harvest those.   Same for taro
plants.

In most parts of africa, meals consist of a carbohydrate made of a
stiff maize or manioc porridge accompanied by a sauce made of
greens, sometimes with fish or a bit of meat added.  Some of these
greens - such as manioc and taro - are important sources of protein.

The following information is from our project webpage:

COLLARD GREENS also are of West African origin and varieties have
spread all across the continent. In East African the name for
collards is 'sukumu wiki' - a Swahili word meaning 'extending /
stretching out the week' - just like we look to economical dishes
that will stretch out to feed over a number of days. Here in
Burundi, there are 2 greens of the collard family; one, a daily fare
called 'linga-linga' that is often cooked with a groundnut sauce.
The second, 'osombe', is for feasts and celebrations - it requires
extended pounding of the raw leaves in a large wooden mortar (the
one we have is about 3' high). It is then cooked with groundnut
sauce and often with a bone thrown in as well as some small,
indigenous African eggplants. No African full meal would be complete
without some kind of greens as an accompaniment.

From: Diana in Burundi
 
MMMMM-------------------------------------------------

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)