Page 22 - MidWeek - March 15, 2023

22 MIDWEEK MARCH 15, 2023
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Purple Power In A Side Dish
By Candes and Poet Gentry
sometimes longan, rambutan and lychee, too. Okinawan sweet po- tato has been a staple in Poet’s diet since he was a baby, and we high- light this superfood in several reci- pes, including smoothies, pastel de fuente and this Okinawan purple sweet potato mash side dish.
TARA YOUNG PHOTO
I n Hawai‘i, we refer to sweet potatoes as ‘uala, which are grown in abundance in our
OKINAWAN PURPLE SWEET POTATO MASH
Ingredients:
• 6 medium Okinawan sweet potatoes
• 1 can coconut milk (18% fat)
• 1-inch finger of ginger, grated, or 1 teaspoon of
organic ginger powder or juiced ginger, to taste
Directions:
Wash Okinawan sweet potatoes thoroughly, then slice into 1/2-inch pieces. Place in boiling water and cook until fork tender, about 15 minutes. Drain water and discard skin. Add coconut milk and ginger, then mash with hand blender or stand mixer.
rich volcanic soil. Brought during the plantation era and popularized in Japanese dishes for its bright purple color and high levels of antioxidants, Okinawan sweet potato can be prepared in a vari- ety of ways.
Each week when my hus- band, Steve, returns from work at his Aloha Green Farms on the Hāmākua Coast of Hawai‘i Is- land, he brings us an assortment of organic ginger, turmeric and Okinawan sweet potato, and
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Try our Hawaii Chili Pepper Infused Awamori which gives more kick than Chili pepper water by adding a Whole new dimension of Flavor to your favorite dishes.
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Taste before purchase at the Aloha Awamori Tasting Room Call or Text to Find Out More: (808) 780-3440 EMAIL: Randy@ShareKuba.com
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