A lot of folks still make resolutions for the New Year. I’m one of them. This year I’ve vowed to be a better me in 2010. I’m calling it 3B: better, bolder and badder. To do it I’ve got to break away from what’s comfortable and lean toward that which makes me apprehensive. You know the things big and small where you silently say to yourself – maybe I shouldn’t, maybe I can’t or I won’t like it. In 2010, I aim to be open to the possibilities.

This recipe for sweet rice and beans is a step in that direction . . . it’s out of the ordinary for my palate but I was pleasantly surprised. When I was researching black eyed peas and the different cultural preparations for these legumes last month, my brows rose with curiosity when I first learned about che dau trang, a Vietnamese sweet rice and bean dish. See, when I eat Vietnamese, my lips smack for spicy lemongrass sauce, salty fish sauce, pho or bun. But since I’m working on my 3B, I resolved to at least try this sweet bean pudding. And, I’m glad I did.

Che (sweet dessert soups or puddings) is believed to have originated in the central region of Vietnam. Che dau (sweet bean dessert) is made in numerous variations, the name changing with the beans that are used – for example, mung (xanh), azuki (do), black (den) and white/black eyed peas (trang).

Sweet bean desserts are a popular snack food because of their hearty contents – beans and sticky rice. Typically, the black eyed pea version is a bit thicker and sets up like a rice pudding. Since they are also sweet and rich, they are definitely decadent enough to be considered a dessert.  It’s usually enjoyed hot or chilled. Although it is also enjoyed in a tall glass over ice, eaten with a long spoon. An interesting cultural note from Anh, my Vietnamese friend’s momma, is that it is tradition to serve che dau trang when celebrating a baby’s one month birthday.

This is not just novelty fare. I was delighted with my first bite. The beans are cooked just right, not too firm or mushy, and are a nice contrast to the creamy coconut rice. I doubt I could eat but a spoonful after a meal, but I would enjoy this again as a tasty breakfast porridge or as the Vietnamese do – as a snack.

Tidbits on Black Eyed Peas

1. Black eyed peas are believed to originally hail from Africa or India, and subsequently were grown in Asian countries. From there, they were introduced into the West Indies and to the American South around the 1600s.
2. Black eyed peas provide a good source of calcium, folate, iron, potassium and fiber.

Source: AsiaRecipe.com (see Vietnam Food History), FoodReference.com, Encyclopedia of Food and History

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For the holidays we’re mixing things up around here. Literally! We’re not “cooking” so much as we’re getting our holiday groove on, imbibing on one of the top selling spirits in the world . . . rum. First up is coquito. A deliciously creamy coconut elixir steeped in spices:  cinnamon, cloves, nutmeg and vanilla. Coquito is standard during the Christmas season in Puerto Rican households, along with pasteles (savory pastries stuffed with meat), pernil (roasted pork shoulder), arroz con gandules (rice with pigeon peas), and tostones (fried plantains).

Much like eggnog, coquito is a rich holiday drink meant for sipping and savoring. A little goes a long way, especially because it’s loaded with several tasty ingredients like coconut milk and sweetened condensed milk. And, it contains a good dose of rum.

As customary with all things scrumptious, there are a plethora of ways to make coquito. Recipes are tweaked from generation to generation and person to person for a signature twist. More traditional versions require cracking coconuts and fresh eggs. My recipe, however, is much simpler using canned coconut milk and nixing the eggs (no need to drink raw eggs or deal with a double boiler). I’ve also added almond extract for another bold dimension.

Although there is talk of a coquito throwdown in these parts next year, my hermanas Puerto Rican and Boriqueñas were kind enough to let me in on a few tips:  1) cutting the eggs out is not sacrilege and 2) using Coco Lopez® cream of coconut makes for a much sweeter drink. Note, I’ve had plenty of versions of coquito that I found both too rich and sweet, so I use regular coconut milk instead of Coco Lopez®.

This coquito tastes like a tropical Christmas. If you can’t be on the island, taste it. For optimum flavor, make note to make this at least a day ahead.

Salud!

Tidbits on Rum:

1. Rum is derived from sugarcane. Essentially, when sugarcane is crushed, the juice that is extracted is boiled and separates into crystallized sugar and a remnant sugary liquid known as molasses. The molasses is further distilled and aged to make rum.
2. Fermenting and distilling sugarcane to make beverages dates back thousands of years to China, Egypt, India, Syria, Southeast Asia and the South Pacific.
3. About 80 percent of the rum consumed in the United States is from Puerto Rico.
4. Rums come in light (silver) and dark (gold). Most light rums are produced in Puerto Rico, while the darker versions come from Jamaica.

Sources:  The Oxford Encyclopedia of Food and Drink in America; The Encyclopedia of Food and Culture.

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What kind of sweet potato person are you? A. Eat sweet potatoes at Thanksgiving meal and don’t eat them otherwise; B. Eat sweet potatoes year round; C. Don’t eat sweet potatoes. I predict most folks fall into the holiday eater group and these lovely tubers get ignored the rest of the year. What a shame because they are nutritionally loaded with Vitamins A and C. And, the better part (for some), they taste great even under the simplest of cooking methods (boiled or baked) and without added fats and spices.

Here, however, we’re using the spice rack . . . Jamaican style! Sweet potatoes are simmered in a warm spice mixture common to Carribbean cuisine:  ginger, cardamom, cinnamon, cumin, cloves and allspice. Then, it’s made luscious with coconut milk. For an added touch of Caribbean influence, I’ve added okra and I served it all on a bed of sautéed kale, since it was easier to locate in my neighborhood than the Jamaican spinach callaloo.

This is a vegetarian curry that can be enjoyed as a main or a side. It’s nutritious comfort food when the weather outside is frightful. It is hearty akin to the consistency of a thick butternut squash soup. And, the taste  is deep – the Indian influence is certain. Each spoonful makes me close my eyes and long to transported to an island far away.

The recipe is adapted from the Jamaican Fish Curry recipe in one of my favorite cookbooks, The Caribbean: Central & South American Cookbook by Jenni Fleetwood and Marina Filippelli (2007). It’s definitely a go to book for Caribbean cooking with make-you-want-to-cook recipes, beautiful photography and easy instructions.

Enjoy! With this dish I bet some C. types would convert.

Tidbits on Sweet Potatoes

1. The origin of sweet potatoes is believed to be located in Central America with its ancestral roots in the Mexican wild yam. They have been cultivated for more than 5,000 years, although fossilized remains in the Andes date back 8,000 years.
2. Sweet potatoes were the second most important root crop in the United States at the beginning of the twentieth century. In 1920, per capita consumption was 31 pounds. In 1999, consumption dropped to a mere 4 pounds per person.
3. China grows about 87 percent of sweet potatoes grown worldwide; with nearly half used as feed for animals. Asia produces 6 percent, Africa 5 percent, Latin America 1.5 percent, and the United States 0.45 percent.
4. Sweet potato flesh comes in a spectrum of colors: white, yellow, purple, red, pink, violet and orange. Nutritionally, all varieties are good sources of Vitamins C and E as well as dietary fiber, potassium, and iron, and they are low in fat and cholesterol. The orange and red fleshed sweet potatoes are an excellent source of beta-carotene (Vitamin A).

Source: Encyclopedia of Food and Culture.

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