Dasheen Rolls Recipe Ingredients:

• 2 medium size dasheen
• 1 large onion
• 2 clove of garlic
• Parsley
• Celery
• 2 tbs. of margarine
• 1/2 bottle of oil
• 2 tbs evaporated milk
• 2 tbs salt
• 4 large seasoning peppers
• 1 parcel of young dasheen (callaloo leaves)
• Breadcrumbs
• 1 coconut, grated
• 4 carrots

Dasheen Rolls Recipe Instructions:

Peel, cook and mash dasheen to smooth dough. Put into a bowl. Combine 1/2 onion, l clove of garlic, 2 tsp. of celery, 2 tbs. of crushed seasoning peppers, 2 tbs. evaporated milk and 1 tsp. salt. Mix dasheen thoroughly with all ingredients. Prepare breadcrumbs in a flat plate. Roll mixed dasheen dough into small long rolls. Roll in breadcrumbs then deep fry till golden brown.Serve with prepared callaloo dip.

Callaloo Dip:
Clean dasheen leaf, then put into a pot of hot water then cover to cook until tender, remove from pot, put into a blender and blend to a smooth paste, add coconut milk, with all the other seasoning to taste, then serve with dasheen rolls.

Dasheen Nectar Recipe Ingredients:

• 1 medium size dasheen cooked
• 8 ozs. Carambola jam
• 1 egg

Dasheen Nectar Recipe Instructions:

Make a fine mixture of the Dasheen with the egg. Roll in sweet bread crumbs and make small rolls. Make a hole in the middle of the rolls and put in the Carambola Jam. Place on a greased baking pan. Grill or bake for 5 – 10 minutes.

Ingredients:

• 8 cups of boiled dasheen (2 medium size dasheen boiled)
• 2 oz finely chopped or minced onions
• 1 1/2 lbs. seasoned fish (preference: kingfish or shark/ 6 ozs. per person)
• 3 tbs. yellow margarine/butter
• 6 gloves garlic, minced
• 1 cup freshly chopped, parsley, thyme, chives in equal portions
• 2 tbs. finely chopped green pepper
• Salt and black pepper (to taste), and/or hot pepper

Method:

To cook dasheen, peel and cut into medium pieces, add to boiling water and allow to cook for 15 minutes or until a fork goes through the dasheen easily. Crush cooked dasheen preferable with a fork.
Measure 8 cups, set aside.
In a large deep frying pan, lightly fry the garlic in the margarine butter.
Add the fish to the garlic and butter.
Stir lightly for 3 minutes.
Add chopped parsley, thyme, and chives.
Stir for 2 minutes.
Then add dasheen and mix the fish evenly, with the dasheen.
Add salt and pepper to taste together, with a dash of hot pepper, if preferred. Place in a buttered pan and sprinkle the sweet pepper on top.
Place under grill for light browning for 5 minutes, or bake in oven for ten minutes.Serve with fresh vegetable salad.
Serves 4 persons.