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CTA. 2000. Pacific delights. Spore 86. CTA, Wageningen, The Netherlands.
Permanent link to this item: http://hdl.handle.net/10568/46765
Internet URL: http://spore.cta.int/images/stories/pdf/old/spore86.pdf
The Staples We Eat. CTA/Secretariat of the Pacific Community co-publication. 1999. 102 pp. ISBN 982 203 695 7. CTA number 959. 10 credit points.
Cassava is grated, then squeezed to remove juice. Meat, sometimes with coconut cream, is placed in the centre of the grated cassava, which is then moulded to cover it. The preparation is wrapped in softened banana leaves and baked in the lovo (underground oven).' This is one of the 'Pacific delights' described in a new booklet about common staple foods of the Pacific islands. Cassava appears alongside yam, banana, taro, sago (Metroxylon spp., a palm growing in Papua New Guinea), coconut, sweet potato, breadfruit, rice, and potato. Not only their uses and nutritional value, but also their cultural significance, health, social and economic benefits are discussed. Whilst tables of the nutrient composition of these staples may titillate your health-conscious mind, the recipes and photographs will surely make your mouth water! The Staples We Eat. CTA/Secretariat of the Pacific Community co-publication. 1999. 102 pp. ISBN 982 203 695 7. CTA number 959. 10 credit points.