Page 26 - MidWeek - February 22, 2023

26 MIDWEEK FEBRUARY 22, 2023
Paying Tribute To Argentinian Roots
P astel de Fuente is an ode to our Argentine heritage. As children, my sister and I spent several weeks a year in Argentina visiting our maternal family. Influenced by Italian, Span- ish, English and indigenous flavors, Argentine cuisine is
Shepherd’s Pie, Pastel de Fuente can be prepared with mashed potatoes or be given a local flair by substituting sweet potatoes or yams. As with all of our recipes, if you are looking for a plant-based alternative simply substitute the ground beef for a mix of finely chopped sautéed veggies.
Hungry for more? Visit eatpono.org, follow @eatpo- no on Instagram, and learn about the Eat Pono Fund at Hawai‘i Community Foundation.
PASTEL DE FUENTE SHEPHERD’S PIE HAWAIIAN/ARGENTINE STYLE
By Candes and Poet Gentry
rich and diverse.
Just as my great-grand-
PHOTO COURTESY TARA YOUNG
takes to prepare these tradi- tional dishes. Food is an in- ternational language and can do much more than fill our stomachs — it can connect us with our family, friends and community.
Ingredients:
• 1/4 Maui sweet onion,
chopped
• 1 lb. ground beef
• 2 tbsp olive oil
• 10-12 green olives with
red pepper inside, sliced
• 1/4 cup plump red raisins,
soak in warm water for 5 min
• 1 hard-boiled egg, diced
• salt, pepper and oregano
to taste
• 2 large yams or Okinawan
sweet potato
• 1/2 cup coconut milk • 1 tbsp white sugar
• 1 egg, beaten Directions:
Heat sweet onion in olive oil in large sauté pan. Add ground beef and spices and cook thor- oughly. Remove from heat and drain excess oil. Fold in olives, raisins and eggs.
Place in an oven-proof ceramic or glass-baking dish and spread out evenly. While meat is cooking, slice Okinawan sweet potato into 1-inch pieces and boil in water until fork tender. Remove from water and skin.
Add coconut milk to the boiled Okinawan sweet potato and mash with fork or place in stand mixer and mix on medium until smooth like mashed pota- toes. Spread Okinawan sweet potatoes over meat in pan and coat with one beaten egg (you will not need the entire egg), then sprinkle sugar on top.
Bake at 350 degrees for 20 minutes, then broil for 5 minutes or until egg topping is golden and crisp.
Serve warm as a complete meal.
mother, grandmother and mother taught us, my sis- ter and I strive to teach our children the importance of knowing where our food comes from and sharing the love and hard work that it
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