Johnny Cakes

The provision of meals for children heading back to school this month presents the usual challenges of what to prepare and how to prepare it creatively. As the nation is encouraged to 'eat what you grow and grow what you eat,' it is instructive to take this message to guide the preparation of school meals. Eating locally produced foods is guaranteed to bring more nutrition to children compared to imported foods which would have lost some of its nutritional value in travelling across the world and during storage.

The closer to nature children can be fed the better their health. This starts with infants who are breast-fed versus using commercially prepared feed. Weaning foods can be made in the home by crushing or pureeing fruits, vegetables and ground provisions and combining these with milk, cheese and egg to boost their nutritional value.

Eggs are easy

Eggs are highly nutritious, inexpensive and versatile. Jamaican families need to eat more eggs beyond the average of two per week to raise local production levels. Parents who raise chickens at home can pick up eggs from the coop, sanitise them and use them in the home. Eggs can be served hard-boiled, semi-hard (waxy), scrambled or in omelettes. Regarded as a principal breakfast item, an egg blends easily with other protein breakfast meats.

Breakfast treats

A hearty breakfast can be made from local foods and portions should be controlled to match the age of the child.

Ackee and saltfish, the national dish, served with boiled bananas and cornmeal dumplings.

Saltfish and susumber with its distinctive sweetish-bitterish taste which children will eventually acquire. Susumber has a fair amount of calcium and small amounts of iron.

Saltfish and 'greens' like callaloo, spinach and pak choy.

Oriental-style liver, with pak choy and corn.

Sweet Potato Pancakes: A tasty treat with crushed sweet potatoes combined with flaked saltfish, tuna or canned mackerel. These pancakes can be served with an orange or ripe banana.

Sweet Potato Tuna Pancakes

1 1/2 lbs. sweet potato

3 eggs, beaten

1/2 cup flour

2 oz. tuna, flaked

1/8 tsp. black pepper

4 tbsp vegetable oil

Method:

1. Shred potatoes, using the large side of the grater.

2. In a large bowl, combine potatoes, eggs, flour, tuna and black pepper.

3. Heat oil in a large frying pan.

4. Drop batter by spoonfuls leaving enough space between each. Shallow fry on each side until golden brown.

Johnny Cakes: A variation on this Jamaican staple is to add protein to the centre of the cake, seal and fry. Proteins include corned beef, tuna, and cheese.

Porridges: These are filling and are a favourite of children. Besides cornmeal and oats, ground provisions like green bananas, plantain, corn and cassava can be extremely filling. Locally grown peanuts can be used to make the popular peanut punch.

Lunch-time ideas

School canteens still grapple with serving exciting meals to their customers, the children. Cooked meals in school include:

Hearty soups, made from chicken, beef and red peas with additions of yam, sweet potato, vegetables like pumpkin, chochoes and carrots. Children often like soups and these freshly made ones should be served over the high sodium-packaged noodle soups.

Tun' Cornmeal with a Difference: Cornmeal should take centre stage with this dish. Loads of nutrients come from the cornmeal itself and added products such as coconut milk, pumpkin, cabbage, green peas and proteins like saltfish or cubed chicken.

Fried Rice: There is no need to waste left-over rice which can be easily combined with chicken bits and vegetables like corn, cabbage and peas. As corned beef is Jamaican, it lends itself to an enjoyable Corned Beef Fried Rice.

Run' Down Saltfish: This is a great accompaniment for yams, sweet potatoes, plantains and cassava. Vegetables can also be prepared 'Run Down' style.

( l - r )Fried Rice, Eggs

GREEN BANANA SALTFISH 'RUN-Down'

11/2 lbs. saltfish

4 cups coconut milk

1 sprig thyme

2 stalks scallion, finely chopped

6 fingers green bananas

2 medium plummy tomatoes, chopped

1 whole Scotch Bonnet pepper

Method:

1. Place saltfish to soak in cold water overnight. Pour off water and replace with fresh water at least twice. (fish should triple in yield)

2. Drain and flake saltfish removing all bones. Set aside

3. Place coconut milk in a deep pot, add thyme and scallion and slowly bring to a boil.

4. In the meantime, peel bananas and cut in fours.

5. Add to coconut milk and cook.

6. Add tomatoes and pepper to finish off.

7. Serve with green bananas, yams or sweet potatoes.

Serves 6.

Pancake

Scrumptious Mackerel Run Down.

Banana Porridge

Turn Cornmeal