Dear LPG, 

As I press on with my quest to find Independence Day dishes to make, I tried to transport my kitchen down under this month.   This recipe could not have been more straightforward once I worked out where to get a banana leaf and a yucca root.  I will tell you all about the Banana leaf in another post, but I found myself in all those shops that specialise in more exotic foodstuffs when looking for the yucca root, and without much success in sourcing one. It might have been my pronunciation, but some of the shops I tried had heard of it and didn't stock it. This is when I went online and realised that what I needed was a bit of Cassava. 

Armed with the alternative name, I went to Catford Market to buy a food item I did recognise, and I was ready to go.  

Following the recipe was a simple matter of layering the food items in the leaf, although putting the assembled dish in the oven is just not the same as slow-cooking it underground on hot stones.  

For all that, I don’t think that my rendition of Mumu came out too badly. My taste testers were divided and gave it a somewhat mixed reception.  

Time to look forward to October, and on the 27th, Saint Vincent and the Grenadines celebrate their 47th year of independence. I can’t think of a better way to help them celebrate than to introduce you to their national dish (as best I can) … 

CB, Lewisham 


CB shares the online shape of October’s Independence Day cook-in…

 

 

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