Callaloo and Papaya Pie

Departing, finally, the troubled shores of Angola for the cheerful steel drums of Antigua and Barbuda — would be a much needed respite from this miserable, ongoing and record-setting lousy winter!We betta change or wake up tomorrow, jus like Miss Genie.  So hold you neighbour hand, leh we go mek de wrongs dem right.

Tamales?  No — Dukuna!  They are not particularly elegant, unwrapped.  Essentially, steamed, shredded sweet potato, often combined with shredded coconut, a little sugar, and various spices:  Fresh ginger, pepper, allspice, cinnamon and/or nutmeg.

The description sounds fantastic; the texture of the coconut was distracting.  Other recipes call for blending the mixture before steaming which sounds like a better idea.

We go work fo heal de land, work from morning till night.  For this land a fo awe land, we pride and delight

Served with callaloo — not to be confused with calulu, which is, of course, a green stew…  This green stew is completely different — there is no dende, and it has a coconut milk base, the green provided by shredded spinach, providing a mush softer assortment of flavors than its homonym, though, at least all of the correct ingredients were used.  Except okra.

Again, it is often served with seafood, or, say, ducuna; some sort of dumpling mixed in with it would be nice, and like everything else — being full farofeiro — it is excellent with farofa.

Not swizzled, but very good, nonetheless.

We mus teach our children well, so their days can be bright.  And make we island beautiful, beautiful in our sight.

Of everything planned, the papaya pie seemed the most dubious, but was, contrarily, the best received part of the meal.  The slight saltiness of the crust — the perfect compliment to the delicious, sweet and muskiness of the papaya.  Papaya pie is delicious!

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The Crew are omnivorous land mammals