Nutritionists advise consumers to get creative in the kitchen

Anastasia Cunningham, Senior Gleaner Writer

Consumers are at their wits' end on how to make ends meet, while still being able to feed their families, given the increase in flour and flour-based products by as much as 18 per cent this weekend, coupled with the increase in so many other essential food items and products.

Nutritionists across Jamaica have one word of advice. Turn your hand make fashion and get creative with readily available ground provisions.

Food and nutrition consultant Dr Heather Little-White has embarked on a training programme in inner-city communities dealing with how to use the basic things in the home and the many ground provisions to make healthy, filling meals. After each demonstration, recipes are handed out.

"We find people are anxious for ideas to save money while still being able to feed their family," she said.

Little-White said the key to surviving these challenging times was getting creative in the kitchen - instead of purchasing ready-made products - which can provide more nutrition and economic value.

"Knowledge is important. Now is the time to get creative with ground provisions. There are so many exciting ways to prepare ground provisions instead of boiling them," said the nutrition consultant. "I find that people do go to the markets and buy the provisions but they waste it because they don't know the many things they can do with it," said the nutrition consultant.

Cheap, filling substitute

She said pasta was also a cheap, filling substitute and there were so many different ways to prepare it.

"A critical component of the programme is preparing healthy early-childhood meals. We are now in the basic schools educating the teachers on how to make meals more nutritious," said Little-White.

Nutritionist Patricia Thompson said although it has long been proven that flour is hard to substitute, using any of the many staples available would make a better nutritional choice.

"It will make it even cheaper if we have the land to grow our own produce, like banana and breadfruit and eat the things we grow," said Thompson.

Nutritionist Donovan Grant believes that consumers being forced to cut down on white flour products may be the best thing for them health-wise and force them to make healthy changes.

"We can use up our farming produce to make things like banana or plantain porridge. For breakfast, we can have green banana and callaloo instead of toast. Eat fruits instead of snacking on biscuits. Total white flour is really not good for our system and although it may be hard for us to make the transition, we need to make the change which will be best for us in the long run," said Grant.

anastasia.cunningham@gleanerjm.com

GROUND-PROVISION RECIPES

GREEN BANANA/PLANTAIN PORRIDGE

2 green bananas or 1 plantain, peeled

2 cups water

4 Tbsp skimmed milk powder

1 tsp soft margarine

3 Tbsp brown sugar

¹/_⁴ tsp salt

1 Tbsp vanilla

Method

1. Gate the banana or the plantain and beat in ¹/_² cup water until there are no lumps.2. In a pot, bring the remaining water to a boil, add to the banana or the plantain mixture3. Stir vigorously, lower the heat and simmer for 15-20 minutes.4. Stir in hot milk, margarine, sugar, salt and vanilla. Serve hot

Serves 2

GREEN BANANA MACKEREL RUN DUNG

6 fingers green banana

3 cups coconut milk

1 large onion, chopped

1 stalk scallion, finely chopped

2 sprigs fresh thyme

2 cloves garlic, crushed

1 Scotch bonnet pepper, finely chopped

1 lb salted mackerel, cooked or 1 (1lb) can Mackerel in Brine, drained

1 carrot, shredded

1 Plummy tomato, chopped

Method

1. Wash and peel green bananas. Cut each banana into four pieces. Place in a large pot.2. Pour on coconut milk, add onion, scallion, thyme, garlic and pepper. Cover pot and let simmer until milk thickens to form a custard, stirring occasionally.3. Flake mackerel, removing bones where necessary. Toss into the coconut milk and simmer for an additional five minutes,4. Add shredded carrots and tomatoes and stir until heat passes through.5. Serve on a platter with slices of avocado.

Serves 4

VEGETABLE HOT POT

1 lb sweet potatoes

1 onion, thinly sliced

1 small carrot, sliced

1 small turnip, diced

1 stalk celery, finely chopped

1 small cauliflower, broken into florets

Salt and pepper to taste

1 oz butter

1 heaped tablespoon flour

1 cup milk

Paprika

Method:

1. Prepare and boil potatoes in the usual way. Mash well and press through a sieve or use a food processor.2. Line a buttered casserole dish, sides and bottom with half of the potato.3. Place all the vegetables in a pot and cook until tender but not mushy. Add salt and pepper to taste.4. Drain and make a white sauce.5. Melt the butter, blend with the flour and gradually add milk stirring constantly over medium heat.6. Place half the vegetables in the casserole atop the potatoes.7. Cover with a layer of sauce, more vegetables and sauce again.8. Cover with remaining potato and smooth off and dash with paprika.9. Bake in a moderate oven until browned.

Serves 3