Securing food supplies in natural disasters

How to make use of an abundance of pumpkin

The frequent occurrences of natural disasters sometimes impact negatively on agricultural production, but there are instances when a farmer is able to reap mature crops immediately before the disaster occurs, or salvage some of what remains at the end, and these can be processed into various foods for storage and used at home, or as value-added products for income generation.

It has been well established that many of our locally grown foods can be used in a wide variety of ways. It is equally true that this versatility is not being exploited fully, except by a handful of adventurous persons in the society. The creative housewife can lend much colour, flavour and pleasant surprises to family meals, by using some of these foods that have been salvaged from national disasters. The pumpkin is one such crop that can be utilised in a variety of ways, as the fruit, leaves and seeds are all edible.

Pumpkin is rich in:

potassium, which lowers the risk of hypertension;

vitamin A, which promotes good eyesight;

carotenoids and zinc, which keep the immune system strong and healthy;

beta-carotene, a powerful antioxidant, which reduces the build-up of cholesterol in the body;

fibre, that aids bowel movement.

Pumpkin seeds promote prostate health, prevent kidney stone formation and aid in reducing bad cholesterol.

Pumpkin leaves are rich in vitamin A and calcium.

Pumpkin Fritters

Ingredients

1 cup cooked pumpkin

1 egg, beaten

1/2 cup flour

1/4 tsp cinnamon

1/4 tsp ginger

3 tbs sugar

1 cup cooking oil

Method

1. Mash pumpkin well. Add beaten egg and flour. Mix well and add other ingredients. Continue beating.

2. Heat oil and drop mixture by spoonfuls. Brown on both sides.

3. Drain on absorbent paper and toss in cinnamon sugar.

Pumpkin Leaves with Codfish

Ingredients

1 lb selected young pumpkin leaves with stems

1/41b codfish

1 small onion

1 tablespoon margarine

1/4 cup cooking oil

1 small tomato

1 egg (optional)

Method

1. Wash pumpkin leaves thoroughly and strip the stalk.

2. Cut into small pieces.

3. Slice onion.

4. Sauté onion in margarine and add pumpkin leaves. Cover and cook until tender.

5. Prepare codfish using oil, tomato and onion.

6. Add to pumpkin leaves.

7. Garnish with hard-boiled egg.

Roasted Pumpkin Seeds

1. Clean and wash pumpkin seeds.

2. Soak seeds in salted water. Remove and dry.

3. Roast in greased frying pan, on a low flame, or deep-fat fry.

4. Serve hot or cold; remove shell if desired.

Lorna Gooden is the senior director, Social Services/Home Economics in the Rural Agricultural Development Authority.