Boiling Root-crops and Plantain
Clean the root-crops or plantain in water, scrubbing the dirt off the root crops like sweet potato, taro or arrowroot. I prefer not to peel the skin off to save prep time and easier clean up. Plantain can also just be washed off with clean water. There are various ways to boil root-crops and plantain. I found it easier to start with lesser amount of water ¼ to ½ cup of water and just add water accordingly until the root-crops and plantain is cooked. Use fork to test for doneness. A cooked root-crop or plantain should allow the fork to go through and out cleanly. Taro needs a longer cooking time compared to the rest of the group presented here. I cannot emphasize enough the importance of boiling root-crops and plantain to perfection to facilitate nutrient delivery and superior taste. Whatever you do, please do not drown your root-crops and plantain on water when you started the boiling process. Too much water can make them soggy and compromises flavor. Taro can be over cooked and special handling when it’s still raw—minimize stirring.
Frying is an easy and handy way of preparing Fish, Sweet Potato and Plantain.
Frying Fish (Freshwater, Seafood and any delicate fish fillet)
Wash and pat dry with paper towel wild caught fresh fishes or fish fillets. Season fishes with sea salt or organic ginger powder or your preferred organic powdered herb seasoning. Heat non-stick frying pan in medium heat, put 1-2 tbs. of coconut oil or olive oil. Slowly place fish on oil cook each side for 3-4 minutes. Fish is done when no longer translucent. Serve soon.
Frying Sweet Potato & Plantain
Wash sweet potato with water. Peel the skin of sweet potatoes and cut crosswise in ½ inches thick then season with sea salt. For plantain, peel off the skin and cut it lengthwise. Heat pan on medium heat then add 1-2 tbs. of coconut oil or olive oil. Arrange the sweet potato or plantain on pan and cook each side for 4-5 minutes until golden brown. Use paper towel to drain excess oil. Serve hot.