Tropical Foodies

Introducing tropical food and tropical recipes to the world!

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When in doubt, go with fried plantains

October 6, 2010 by Tropical Foodies

Name : Alloco, maduros, dodo, fried plantains
Eaten in: West Africa,  Central Africa, South America and the Caribbean

I often joke around that even if knew that a plate full of alloco was a trap, I would still go ahead and eat the plantains, and then try my best to get out of the trap afterwards.  In other words, alloco is the easiest way to “catch me…”

Alloco is one of the most popular dishes in Cote d’Ivoire.  Tasty and versatile, the fried plantains are eaten at any time of the day and can serve as a snack, appetizer, main dish and more. … 

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Filed Under: Plantain Tagged With: Africa, Cote d'Ivoire, Cuba, Fried Plantains, Latin America, maduros, Plantain, recipes, side dish

Not quite a sweet potato

August 29, 2010 by Tropical Foodies

SWEET POTATOES

Sweet potatoes are starchy root vegetables, originally from tropical America. They are now cultivated in all tropical regions. Despite their name, sweet potatoes are not closely related to potatoes. Their flesh spans a range of color, from white or cream to orange and yellow. Their skin can either be brown or orange. Sweet potatoes can be boiled, fried, baked in or out of their skins. They can be accommodated to make sweet or savory dishes.

Filed Under: Uncategorized Tagged With: patate douce, patates, sweet potato, Sweet potatoes, Sweet Potatoes

Tamarind…Champion of digestion..

August 28, 2010 by Tropical Foodies

TAMARIND

Seeds can be scarified to enhance germination. They retain germination capability after several months kept dry. Although native to Sudan and tropical Africa, Mexico and Asian nations are the single largest consumer and commercial producer of tamarind. The tamarind has also long been naturalized in Indonesia, Malaysia, the Philippines, and the Pacific Islands. Thailand has the largest plantations of the ASEAN nations, followed byIndonesia, Myanmar, and the PhilippinesIn India there are extensive tamarind orchards producing 275,500 tons (250,000 MT) annually. The pulp is marketed in northern Malaya. It is cultivated all over India and especially so in Andhrapradesh, Tamil Nadu.

Source: Wikipedia

Filed Under: Uncategorized Tagged With: tamarin, Tamarind, tamarind, tomi

So you think you can…yam?

August 27, 2010 by Tropical Foodies

YAMS
The yam is a vegetable that should not be confused with the sweet potato. Yams come with a white flesh and texture, similar to a turnip. The flesh can be eaten boiled, roasted, baked, mashed or made into chips. The yam is native to tropical regions throughout the world. It is cultivated for its edible tubes, and come in all sizes. Mostly grown small scale in compound gardens, but also on a bigger scale in wetter climates.

Filed Under: Uncategorized Tagged With: Yams

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Celebrate tropical food and ingredients (often gluten-free) and enjoy some of the best culinary experiences of your life. Read More…

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