This is the second in our series of articles and recipes aimed at providing helpful hints for saving valuable dollars while experimenting with some delicious ways to eat other starches besides rice. The world is experiencing a serious grain shortage and many experts are forecasting that things will not improve for a very long time.

Here in Jamaica, we have the advantage of great climate and most of us live in areas where we can grow even a pepper tree in a flower pot. As we look forward to the Labour Day tree planting activities, why not encourage the family in the rural parts to plant June plum, ackee, orange and other relatively quick-bearing trees?

Pocket money from bananas

As a child growing up in Smithville, Clarendon, my grandparents gave me my own root of banana trees, a tangerine tree, guava tree and orange tree. I had to weed the roots, fertilise them with rotted leaves, water them in 'dry times' (drought), watch out for dangerous insects and best of all reap and share their bounty.

I also made a little pocket money from the bananas when they were ripe and we sold the excess to the shop. (It was not child labour, it was character building).

Then come Spring, when everyone held morning sport to plant peas and corn, I was taught to walk behind the men who dug the holes with a hoe and drop the grains in and cover them with my feet. Dont's tell anyone but I went several times when no one was around, to see if the seeds were germinating. All children in my district participated in reaping and shelling peas and so, to this day, my appreciation of and preference for fresh food from the land remains.

Green Bananas

Jamaicans have a unique relationship with green bananas. We just love it boiled with our favourite breakfast 'salting' or on a plate of curried goat. This is yet another versatile starch.

Everyone knows about the delicious snack, banana chips. And, we can also get flour from the green banana and a delicious porridge. But have you ever tried green banana casserole? We will no doubt still be feeling the effects of hurricanes last year that have left us feeling the effects of the time it's taking to return to full banana production.

But supplies are available and breakfasts are that much better for their timely return. Many housewives may have had days when they cooked too many bananas and had to throw out the rest because they just don't taste good cold or warmed over? Why not try a green banana casserole.

RECIPE

Green Banana Casserole

INGREDIENTS

12-18 boiled bananas

1 lb bread crumbs

1 cup milk (not condensed)

11/2 lb grated cheese (your preference)

2 oz margarine

1 cup raisins (optional)

1 small onion, chopped

1 small sweet pepper

2 cloves garlic finely chopped

A quarter of one hot pepper, finely chopped

METHOD

Mash bananas with margarine and milk (similar to mashed potatoes).

Mix in bread crumbs and chopped onions, garlic, peppers and tomato; add raisins and combine.

Put this in your choice of lightly greased Pyrex dish, cover with grated cheese; and bake at 350 or till cheese melts.

This is great as a side dish to try on Sundays when you are putting other things in the oven and is an excellent way to introduce children to the family pot. Best of all, it costs less than Irish potato salad!

Next Week: Fae Ellington's yellow yam and corn casserole.