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EATING FOR YOUR HEALTHAs advised by the National Schools Dietary Services Limited

Nutrition BasicsSimply put, food is anything that we eat or drink that keeps us alive and ensures proper growth and development. Nutrients are the chemical substances found in different foods which our bodies need to be healthy. Carbohydrates, protein, fats, vitamins, minerals and water are the different types of nutrients. Carbohydrates, protein and fats are referred to as macro nutrients since our bodies need them in larger quantities than vitamins and minerals, which are referred to as micro nutrients.

Carbohydrates supply the body with energy, and help in the utilization of other nutrients. Proteins build and repair body tissue, build antibodies to fight infection, and supply energy. Fats carry the fat-soluble vitamins A, D, E and K and supplies energy.

There are many vitamins and minerals that our bodies need:• Vitamin C ensures a healthy immune system and

healthy teeth and gums; • Vitamin A ensures good night vision; • Calcium helps to build strong bones and teeth

while, Iron helps to transport oxygen throughout our bodies.

It is very important for us to have water daily to help with the digestion and absorption of our food. Though fibre is not a nutrient, our bodies need an adequate supply of this indigestible part of plant foods to prevent constipation and reduce our risk of developing heart disease and diabetes.

The amount of energy that we get from the three macro nutrients is measured in calories. Too many calories in our diet and too little physical activity can lead to us becoming overweight. Regardless of age, every person, needs the SAME nutrients, however the amount necessary differs and is determined by such factors as age, and level of physical activity.

The Food GroupsThe six Food Groups is a good place to start in choosing the best foods for our health. They are

• Staples• Legumes• FoodsfromAnimals• Fruits• Vegetablesand• FatsandOils

These foods, if eaten in the right quantities, provide us with all the nutrients for proper growth and development.

Minister’s Message

Minister Bharath interacts with students at World Food Day “Food Fest”

The Ministry of Food Production, Land and Marine Affairs has adopted the tag line ‘Put T&T on your table, Eat healthy food grown Right Here!’ to increase awareness of the need for us to love all that is local. And what better way to start than by loving our very own local foods, fruits and vegetables.

In this quarterly issue of “Agriculture Now”, we will highlight some of our local produce, along with their nutritional benefits. These include our oranges, mangoes, sweet potatoes, dasheen bush, hot peppers and pommecythere.

We have included some simple recipes for you to try.

For students, and the young at heart, there is an interesting crossword puzzle on our local foods and fruits – one we know you will have fun solving … as we certainly did.

We urge you to be aware of your food safety with our Food Safety Tips when eating “out”.

There are so many of the fruits of yesteryear that are not as common to the youth of today – so inside this issue we will familiarize you with some of them. We also encourage you to come visit the Ministry’s St. Augustine Nursery to purchase these fruit trees for planting in your own backyard.

Visit our Research Library which could provide you with a wealth of background information on the sector as well as to review copies of the new titles listed (see page 11).

Senator the Honourable Vasant BharathMinister of Food Production, Land and Marine Affairs.

Vol.2, Issue 1 2012

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Eating for your Health (continued)

Vol.2, Issue 1 2012

Staples: Good sources of carbohydrates and some B vitamins. Rice, flour, pasta, sweet potatoes, cassava, plantain, oatmeal and roti are examples. The whole grain cereals, like rolled oats, are better for you since they contain dietary fibre.

Legume: Good sources of protein, calcium, iron and dietary fibre, especially for vegetarians. Many peas and beans, nuts and seeds belong to the Legume food group, e.g. red beans, pigeon peas, bodi and seim.

Foodsfromanimals: Good sources of protein, some vitamins (Vitamin A) and minerals (calcium and iron). Fish, chicken, eggs, milk, cheese, beef, duck, goat and mutton all belong to this group.

Fruits: Good sources of vitamins, (Vitamin C), minerals (potassium), water and dietary fibre. Oranges, paw paw, mangoes and watermelon are fruits we all know.

Vegetables: Good sources of vitamins (Vitamin A), minerals (iron) and dietary fibre. Foods with all the colours of the rainbow including pumpkin, bodi, melongene and dasheen leaves.

Fats&Oils: Good source of fats and some vitamins (Vitamin E) including vegetable oil, margarine and butter. Havethesefoodsinmoderation!

Let us now have a closer look at the nutritive value of the orange and sweet potato (both now in season), offering you recipes in which they are used - we hope you will try them as part of your meal plan!

OrangesA half cup of freshly squeezed juice provides about the same nutritive goodness as the fresh fruit.

Hailed as one of the best sources of vitamin C, one medium orange provides about 70mg of this vitamin, which is more than 100% of the Recommended Daily Allowance (RDA) of this nutrient for children. Vitamin C is a powerful antioxidant which protects body tissue and also plays a role in our body’s immune system.

Oranges are also a good source of folate, thiamine and potassium. They are low in calories, with an orange providing just about 60 calories. Eat the membranes between the segments of the fresh fruit as a good source of dietary fibre that helps to control your cholesterol levels.

Oranges also contain phytochemicals which are non-nutritive plant chemicals that have been found to have health benefits.

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CaribbeanSweetPotatoSalad This recipe includes a bevy of

fabulous ingredients, including corn, cucumber and onion. The dressing is oil-based with a splash of lime juice and chopped fresh shaddon beni.

Directions:1. Place the cassava pieces into a large saucepan, and

cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of cassava and sweet potato each, checking to see if they are cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop the cooked items into water. Cool for 5 minutes, and drain.

2. In a large bowl, whisk together mustard, lime juice, shaddon beni, and garlic. Slowly whisk in oil. Mix in salt and black pepper.

3. Cut cooled cassava and potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled.

Nutrition Facts Per serving: 328 calories, 14.4 g total fat, 47.9 g total carbohydrate, 4.9 g dietary fiber, 7.5 g sugars, 5.3 g protein, 374 mg sodiumSource: Epicurious.com

The orange-yellow variety of sweet potatoes is an excellent source of the potent antioxidant, beta carotene, which is

a plant pigment our bodies use to make Vitamin A. Beta-carotene has been linked to lowering the

risk of heart disease and certain types of cancer.

Remember to add some fat to your sweet-potato dishes during preparation, to enjoy the full benefits of its beta-carotene content.

One medium potato provides more than 100% of the RDA of Vitamin A. Other functions of this vitamin include body tissue growth and repair, the maintenance of healthy skin and a sturdy immune system.

It is a good source of Vitamin C, potassium, folate, pyridoxine, riboflavin, pantothetic acid and copper.

Contains plant sterols, a cholesterol-lowering compound.

Special Note: Remember that healthy eating is one if the most effective ways to prevent us from developing nutrition-related chronic diseases, such as diabetes and heart disease!

Citrus Tilapia This light fish entrèe gets a flavor boost from a citrus glaze made from

fresh lemon juice, orange juice, and fresh ginger.

Directions:1. Marinate fish in green seasoning.2. On a plate, combine the flour and a sprinkle of salt and

pepper. Lightly dredge the tilapia in the flour. 3. In a large skillet over medium heat, add the oil and

butter. When the butter has melted, add the fish and cook for 2 to 3 minutes per side, or until golden and just cooked through. Remove the fish and set aside.

4. Add the orange juice, 2 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add lemon zest or more lemon juice if necessary. Return the fish to the skillet, coat with sauce, and cook for 1 to 2 minutes, or until heated through.

Nutrition Facts: Per serving: 200 calories, 9g total fat, 7g total carbohydrate, 0g dietary fiber, 3g sugars, 23g protein, 55 mg sodium.Source: Epicurious.com

Ingredients:2 tbs. all-purpose flour 2 tbs. green seasoningSalt and freshly ground black pepper1 pound tilapia fillets

1 tbs. olive oil1 tbs. butter ½ cup freshly squeezed orange juice1 lemon, juiced ½ tsp. grated fresh ginger

Ingredients:12 ounces sweet potato, peeled and cubed12 ounces cassava, peeled and cubed1 cup corn1 teaspoon prepared mustard2 tbs. fresh lime juice

3 tbs. chopped fresh shaddon beni 1 clove garlic, minced3 tbs. canola oil½ tsp. salt1/4 tsp. ground black pepper1 cucumber, halved lengthwise and chopped1/2 onion, thinly sliced

Eating for your Health (continued)

Yield: Makes 4 servings Total Preparation Time: 30 minutes or less

Yield: Makes 5 servings Total Preparation Time: 1 hour

RECIPE

SweetPotatoes

RECIPE

Vol.2, Issue 1 2012

CHECKLIST

5TTABA products

DRINK TO YOUR GOOD HEALTH… Pommecythere Juice The average person has a legendary relationship with orange juice, but there are countless other fruit juice options available, for instance, pommecythere juice. Generally, fruit juices are produced and consumed for their refreshing character and nutritional qualities. Rich in vitamins and minerals, fruit juices also increase the body’s retention of calcium, magnesium, nitrogen and are a good source of quick energy.

The evolution of the fruit juice industry in Trinidad and Tobago has seen the development of an increased range and variety of juices available to consumers locally and regionally. Supported by equally revolutionized juicing techniques and packaging choices, the juice industry is now a viable and promising sector with large scale operators, medium-sized and small players all catering to a diversely segmented market with varying tastes and allegiances.

Three years ago, the Trinidad and Tobago Agribusiness Association (TTABA) embarked on a Dwarf Pommecythere Development Project geared at increasing usage of the variety. Dwarf Pommecythere, says our research team, matures within six months and has impressive yields that are easily hand- picked and can be enjoyed several different ways. However, among the fruit’s best feature is the fact that dwarf pommecythere fruits are full of juice and are very nutritious. At TTABA’s agro-processing facility in Caroni, selected dwarf pommecythere fruits are pressed to thick nectar. After filtering to reduce sedimentation, a concentrate or cordial made of 100 percent pommecythere juice is developed and stored for juice formulation. The nutritive value of the juice is of prime concern, as is our commitment to quality, and production standards.

TTABA’spommecytherejuicecontainsnoartificialflavoursor additives, andcanbeenjoyedat anytime,byanyagegroup.

TTABA’s pommecythere juice will soon be available nationwide at affordable retail prices in various packaging and product sizes. TTABA will also supply the institutional sector with pommecythere concentrate or cordial which can be diluted or mixed to create even more innovative drinks.

So raise your glass to good health and enjoy pommecythere juice, made by the Trinidad and Tobago Agribusiness Association (TTABA) - We Put Your Health First!

FOOD SAFETY TIPS WHEN EATING ‘OUT’

Handwashingfacilitiesshouldbeclosetowherefoodisbeingserved

Allcontainerscontainingfoodshouldbeclean

Hotfoodsshouldbepipinghot

Coldfoodsshouldberefrigeratororfreezercold

Allfoodproviders(includingvendors)shouldhaveavalidfoodbadgeandhaircovering

Preparedfoodsshouldbenomorethan4hrs.old

Carrylotsofmoistwipesorhandsanitizertocleanhandsbeforetouchingfoods

NOmixingoficeforcoolingwithiceforeating

LEAVEifthefoodproviderlooksuntidyordirty

LEAVEifthefoodenvironmentisunclean

LEAVEiftheusuallyhotfoodiscoolandtheusuallycoldfoodiswarmorroomtemperature

LEAVEiffoodandmoneyarebeinghandledbythesameperson

LEAVEifthefoodhasanabnormalappearance,odor or taste

LEAVEifyouhavedoubtsaboutthesafetyofthefood

Vol.2, Issue 1 2012

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BALATA(Manilkara bidentata (A.DC.) Chev.)

CASHEWS(Anacardium occidentale L.)

COCORITE(Attalea maripa (Aubl.) Mart.)

BARBADINE(Passiflora quadrangularis L.)

CERISE(Sambucus intermedia)

DUNKS(Zizyphus mauritiana)(Lam.)

BREADFRUIT(Artocarpus altilis)(Fosb.)

CHENETTE(Melicoccus bijugatus)

FAT PORK(Chrysobalanus icaco)

CARAMBOLA or FIVE FINGERS(Averrhoa carambola)

COCOA(Theobroma cacao)

GOVERNOR PLUMS(Flacourtia indica)

DO YOU KNOW...Vol.2, Issue 1 2012

7

GUAVAS (Psidium guajava L)

PEWA / PEEWAH (Guilielma speciosa)

ROSE APPLE or PRIMROSE (Syzgium jambos Alston)

HOG PLUMS (Spondias mombin)

POIS DOUX (Inga laurina)

SAPODILLA (Achras zapota)

MAMMEE APPLE (Mammea americana)

POMMEGRANATE (Punica granatum)

SORREL (Hibiscus sabdariffa L.)

PASSION FRUIT (Passiflora edulis) Sims

PORTUGAL OR “POTIGAL” (Citrus nobilis)

SOURSOP (Annona muricata L.)

...THESE FRUITS?Vol.2, Issue 1 2012

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CARDI’s HOT PEPPER INITIATIVEThe Caribbean Agricultural Research and DevelopmentInstitute (CARDI) was established in 1975 to serve theresearchanddevelopmentneedsofthememberstatesofCARICOM.

InTrinidadandTobago,CARDI’sworkprogrammeseekstomakestrategicresearchanddevelopmentinterventionsalong the value chain for several commodities. Sweetpotato,vegetables,smallruminantsandherbsandspiceshavebeenidentifiedasbeingimportantforensuringfoodsecurity.

The local and international demand for hot pepperhas presented a ready opportunity for CARDI to aid inthe revitalisation of the local hot pepper industry. Theinterventions of the Trinidad and Tobago Unit thereforesought toproducepure seedsof local landraces for thefarmingcommunity.

Theaimofthisresearchworkwastoproducehighqualityseedsthatwillbolstertheregionalhotpepperproductionas well as improve the competitiveness of hot pepperproductsonthelocal,regionalanddomesticmarkets.

The successful completion of stabilisation trials meansthatfarmersnowhaveeasieraccesstoplantingmaterial.The easy acquisition of these seeds is enhanced by theseed distribution agreement the Institute signed withCaribbeanChemicalsinOctober2010todistributeseedsofCARDIGreen,WestIndiesRedandMorugaRedlandracesthroughouttheRegion.

How To Grow Hot PepperHot Pepper is perfectly adapted to our environmental conditions and is an easy crop to grow. These guidelines will help you towards a bountiful harvest.

Peppers contain capsaicin, which is used in a variety of medicines to treat arthritis, cancer, inflammation, pain and a variety of other ailments. They are also high in vitamins A, B and C.

Hot Pepper may be grown in a variety of containers or in the ground.

a)PLANTING:Transplanting1. Purchase healthy seedlings from recognized plant shops.

Transplant seedlings when they are 3-4 weeks old. This is best done late in the afternoon.

2. The planting hole should be large enough to hold the seedling’s root plug. A spacing of 90 to 120 cm within rows and 150 cm to 180 cm between rows is suitable.

3. Mix two handfuls of manure with the soil in each planting hole. Place one seedling into each planting hole and ensure it is firmly positioned.

At Transplanting,• dissolve one tablespoon of a high Phosphorus fertilizer such as 12:24:12 in one litre of water. Apply once either to roots or leaves .This volume will fertilize 10 plants.•

b)WATERING Water seedlings immediately after transplanting. In the absence of rain, water daily; ensure that excess water

drains off the planting area.

c)FERTILIZINGAt the Growing Stage,• apply a high Nitrogen fertilizer such as 20:10:10. Use 30 g (2 tbsp) per plant.At Flowering,• apply a high Potassium fertilizer and trace elements e.g. 12:12:17+2. Use 60 g (4 tbsp) per plant.Apply this fertilizer every 2 weeks for the lifetime of • the crop.

d)PESTANDDISEASECONTROL Pests and diseases left unchecked can hinder a plant’s

ability to produce food for us. These problems can be managed with good cultural practices, biological agents and chemicals. A combination of these methods is best and is known as Integrated Pest Management.

e)CULTURALPRACTICES As far as possible, use varieties that are resistant to

diseases.Don’t plant hot pepper in the same area year after • year.Use environmentally friendly chemicals.• Alternate suitable chemicals to avoid pests becoming • accustomed to them.

f)HARVESTINGHot peppers may be harvested approximately three • months after transplanting but they will only attain their full flavour when mature.They may be harvested mature green and allowed to • ripen in storage.Mature peppers easily snap off the plant.• The “two-fingered” method is recommended to pick • hot peppers.Remove the entire fruit along with its stem so as to • encourage the plant to continue flowering.

Happy planting!Visit the Ministry’s website for more information on ourHome Gardening Series.

Vol.2, Issue 1 2012

NAMDEVCO’S DIGITAL DISPLAY BOARD

YoucanadvertiseontheseDigitalDisplayBoards,convenientlylocatedattheNorrisDeonarineNorthern

WholesaleMarket,cornerofChurchillRooseveltHighwayandMacoyaExtension(South)(16ftx8ft),

andatthePortofSpainCentralMarket,AbbatoirRoad,BeethamHighway,PortofSpain(17½ftx11ft).

Whenyousignonyouradrunsonbothboardssimultaneouslyforthepriceofone!Advertisingspaceisavailableatthefollowingattractiveandcompetitiverates:-

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Full Colour (Vat exclusive)OneEighthpage $375Quarterpage $750Halfpage $1,500Fullpage $3,000

Contact: Urvashi Rajahram, National Agricultural Marketing and Development Corporation (NAMDEVCO)

tel: 647-3218, 7556,3467,1340,7907,2368 ext. 267mobile: 708-2077 • fax: 647-6087

urajahram@namdevco.com

ADVERTISE HERE!!

9

DASHEEN LEAVES(Colocasia esculenta)AFFORDABLE,AVAILABLEANDNUTRITIOUS

It is essential to consume a variety of fruits and vegetables (5 to 9 servings per day) in our diets. In Trinidad and Tobago, we are blessed with local fruits and vegetables of all the colours in the rainbow.

Let’s focus on a green leafy vegetable that goes into one of our favorite dishes - Callaloo Soup. This is Dasheen Leaves which are a significant source of the nutrients Thiamin (B1) and Vitamin C, each providing approximately 140% and 87% respectively to our daily intake (values are based on a 2000 daily calorie intake). This leafy vegetable also provides potassium, vitamin A, iron and calcium to our daily diets.

Dasheen leaves are very versatile and can be prepared in a variety of menu applications each unique to the culture of our twin island State. Some popular dishes include crab and callaloo; dhal, rice and bhajee; saheena; and bhajee rice, to name a few. Dasheen leaves can also be substituted for spinach.

As the Agency with responsibility for market development of agri-food products, the National Agricultural Marketing and Development Corporation (NAMDEVCO) has taken a lead role in the development of value chains for selected commodities; dasheen leaves have been identified as one such commodity. NAMDEVCO is working with farmers to help them increase their efficiencies and productivity. A Production Manual for Dasheen Leaf has been developed to assist in this process.

In keeping with global trends, where consumers are demanding ready-to-cook convenience foods, NAMDEVCO has committed itself to working with farmers to add value to Dasheen Leaves by producing Callaloo Packs. This convenient product is sold to major supermarkets throughout the country under the ‘NAMDEVCOCallalooPack’ brand.

In addition to NAMDEVCO’s programme, there are a number of other agri-entrepreneurs who are stepping up to the challenge of adding value to our local foods. A range of products including Callaloo packs and pre-cut fresh Dasheen Leaves are also available. TryNAMDEVCO’s recipe for Callaloo SoupusingitsNAMDEVCOCallalooPack.

CallalooSoup

Directions:• Add oil to pre heated medium sized stock pot.• Add chopped onions and garlic and sauté until tender. • Add contents of callaloo pack and further sauté on

medium heat until the dasheen leaves are tender.• Add coconut milk, chive, thyme, salt, black pepper and

water and bring to a boil. • Cover and continue boiling for 20 minutes, remove from

heat and blend / puree. • Return to heat add margarine and bring to a rolling boil.• Remove from heat and serve.

Ingredients:1 NAMDEVCO Callaloo Pack (1 kg)2 cups coconut milk 3 cups water 2 tsp cooking oil½ cup finely chopped chive

½ cup finely chopped thyme½ cup onion1 tsp finely chopped garlic2 tsp salt2 tsp black pepper1 oz margarine

Total Preparation Time –: 30 Minutes Yield: 6 Cups / 48 oz.Suggested number of Servings: 12 (4 oz.)

RECIPE

Vol.2, Issue 1 2012

TRINIDAD & TOBAGO

Producers, agri-entrepreneurs along with agricultural support institutions all united on July 3rd, 2011 under the auspices of the Network of Rural Women Producers (NRWP) of Trinidad and Tobago to host the 3rd Annual Mango Festival at the UWI Field Station.

The event was so successful that the organisers were invited by the United Nations Development Program (UNDP) to enter their innovative projects competition in the region. We emerged one of the five winners.

The prospects for 2012 Mango Festival appear to be favourable; the International Mango Organisation shall be joining us to host the first Mango Conference in Trinidad and Tobago two days prior to the Mango Festival this year.

We shall continue to explore the potential of the “Queen of fruits”, the Mango. Exploiting the demand for locally fruit-based products like mangoes requires new models of doing business, from production to management. It is important to recognize the value added products created from mangoes, not only for the potential of generating higher levels of revenue, but also as a solution to reducing the perennial wastage of the fruit.

The Mango Festival is also geared at developing the rural cottage industry and drawing national attention to food production.10

Research Division booth display - Mango varieties

Official opening of Exposition

FAO booth

Minister Bharath shares the delights withPS Edwina Leacock, while Hilton Sandy, THA,

looks on

Minister Bharath receivesa basket of fresh produce

Regional products on display

Fisheries display

Students enjoying the samples

Young 4H Master Baker

Hydroponics system on display

WORLD FOOD DAY 2010 “Food Fest” (a few‘picks’)

Vol.2, Issue 1 2012

11

BooksAgricultural Buildings and Structures

Agricultural Value Chain FinanceDictionary of Entomology

Food AnalysisGuidelines for the Ecolabelling of Fish and Fishery

Products from Marine Capture Fisheries. (FAO)Insects of Palms

International Trade in Agricultural ProductsJamaican Folk Medicine

Joys of Healthy Cooking in the CaribbeanManagement of Animal Genetic ResourcesMarket Oriented Agricultural Infrastructure

Modernising Irrigation ManagementNew Frontiers in Knowledge Management

JournalsAgronomy Journal – October 2011

American Bee Journal – November 2011CSA News – November 2011

Tropical Agriculture – October 2011

Multimedia Highlights of Dutch Agribusiness

International Information System for the Agricultural Sciences and Technology. 2011

Rose Diseases and Pests (second edition)

Research Division Library • 646-1643Caroni North Bank Road, Centeno

Chaire Primus, National StorytellingChampion entertains the audience

Minister Bharath and the students of LowerMorvant Gov’t Primary plant a Breadfruit tree

Minister Bharath distributes Ministry’s“Put T&T on your table” hand bands to

students of Penal Gov’t Primary

Nikki Crosby finds out which fruit treesstudents of Lower Morvant Gov’t Primary

would like to plant

Students of Penal Gov’t Primary plant aGuava tree with Minister Bharath

Minister Bharath and the students of Jerningham Gov’t Primary begin planting

Ready to plant!

Students of Penal Gov’t Primary give Minister Bharath a tour of their vegetable garden

Students of Jerningham Gov’t Primary plant a Wax Apple tree along with Minister Bharath

WORLD FOOD DAY 2011-Planting Trees in Schools Programme.

Vol.2, Issue 1 2012

We thank the following organisations for their contribution:

National Schools Dietary Services Limited - School • Feeding Programme (major partner) Tel: 868-622-2735

Caribbean Agricultural Research and Development • Institute (CARDI) Tel: 868-645-1205-7

Caribbean Industrial Research Institute (CARIRI) • Tel: 868-662-7161

National Agricultural Marketing & Development • Corporation (NAMDEVCO) Tel: 868-647-3218

Network of Rural Women Producers • Tel: 868-683-4251/868-360-7975

Trinidad and Tobago Agri-Business Association (TTABA) • Tel: 868-645-9204

Give us feedback on more of what you would like to see in this magazine: Corporate Communications, Tel: 622-1221 ext. 2205 Ministry of Food Production, Fax: 628-9608Land and Marine Affairs, Email: ysimmons@fplma.gov.ttSt. Clair Circle, St. Clair. www.agriculture.gov.tt

Yolande Agard-Simmons (Editor)Allys ForteChandrawti Kissun-AliCharmaine LewisCherryann DennisElvira Ali

Ian MohammedLiesl ThomasRebecca BainSarah MaharajSharda DurbalTheresa Gillian Mitchell

Next Issue: HomeGardening…Let’sPlant!

Editorial Committee

ACROSS1 pickled mango with massala and pepper 4 a rum soaked cake with dried fruits 6 shredded saltfish with vegetables and oil 9 green or half ripe fruits with salt and pepper 12 water up, water down 13 a condiment of seasoned boiled or grated fruits 15 red or black fresh water fish 17 a rough skinned fruit used to make milky

beverages 20 roasted or oildown 22 remains green when ripe and grown in bunches -23 two bara with curried channa 26 spiky seed fruit 28 a star shaped fruit 29 a boiled dish made of split peas, meat, corn and other vegetables 30 a dish of taro leaves, ochro and coconut milk

DOWN2 roasted or boiled vegetables, mashed with onion,

garlic, salt and pepper 3 a smooth skinned fruit with a nut attached 5 found in tall trees, shading beach shores 7 fruit used to make chocolate 8 boiled meat served cold with salty sauce, lime and cucumber 10 a fruit mostly used to make jams and jellies 11 Long, Julie, Doux doux or Starch 14 a Christmas time fruit drink 16 cornmeal and minced meat - a Christmas time

specialty 18 a prickly skinned fruit with razor like leaves 19 a one pot rice, peas and meat affair 21 those who eat this shall return 24 soft dough cooked on a tawah (baking stone) 25 small round fruit that has to be boiled 27 as red as a ...............................

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Vol.2, Issue 1 2012