A blog maintained by Tevita Kete, PGR Officer
Secretariat of the Pacific Community (SPC), Suva, Fiji Islands
This weblog documents the activities of Pacific Agricultural Genetic Resources Network (PAPGREN), along with other information on plant genetic resources (PGR) in the Pacific.
The myriad varieties found within cultivated plants are fundamental to the present and future productivity of agriculture. PAPGREN, which is coordinated by the Land Resources Division of the Secretariat of the Pacific Community (SPC), helps Pacific countries and territories to conserve their crop genetic diversity sustainably, with technical assistance from the Bioversity International (BI) and support from NZAID and ACIAR.
SPC also hosts the Centre of Pacific Crops and Trees (CEPaCT). The CEPaCT maintains regional in vitro collections of crops important to the Pacific and carries out research on tissue culture technology. The CEPaCT Adviser is Dr Mary Taylor (MaryT@spc.int), the CEPaCT Curator is Ms Valerie Tuia (ValerieT@spc.int).
PAPGREN coordination and support
Mr William Wigmore
Mr Adelino S. Lorens
Dr Lois Englberger
Mr Apisai Ucuboi
Dr Maurice Wong
Mr Tianeti Beenna Ioane
Mr Frederick Muller
Mr Herman Francisco
Ms Rosa Kambuou
Ms Laisene Samuelu
Mr Jimi Saelea
Mr Tony Jansen
Mr Finao Pole
Mr Frazer Bule Lehi
Interested in GIS?
Tuesday, November 21, 2006
Posted 5:18 PM by Luigi
Japanese Sweet-Potato Fries
We often say that coming up with new ways of preparing our Pacific staples could be an effective means of increasing interest in them. Here's one from Japan, courtesy of Pete Petersen in The Oregonian. And check out a somewhat fancier concoction here.
Makes 4 servings
I've tried various oils and I find grapeseed oil is by far the best. The light flavor allows the subtly flavored Japanese Sweet to shine. Grapeseed oil has a high smoke point, so it's good for all types of frying, but it's also lovely as a salad oil. It's not cheap, however; canola oil is a fine substitute.
2 pounds Japanese sweet potato, peeled, rinsed and dried
2/3 cup grapeseed oil or other light-flavored oil
Sea salt, to taste
Freshly ground fennel seed (optional)
Cut a 1/8-inch-thick slice about the size of a quarter from the widest point of each peeled potato to create a flat base. Set a potato on its base on a cutting board. With a sharp knife, cut 1/4- to 1/2-inch-thick slabs. Turn the slabs on their flat sides on the cutting board and cut them lengthwise into 1/4- to 1/2-inch-wide fries. Repeat with remaining potatoes.
Heat the oil in a wide saute pan until wavy lines develop on the bottom of the pan. Place a single piece of potato in the pan to test the temperature; the oil will bubble a bit but should not be so hot that it spits back at you.
Adjust the heat and cook the fries in batches large enough to cover, but not crowd, the pan bottom. Turn the fries over after 90 seconds and cook another 60 seconds or until tender and well-browned. Transfer them with a slotted spoon to a triple thickness of paper towels. Season with salt or your favorite seasoning. (Try freshly ground fennel seed and prepare to fall in love.) Keep the first batch warm as you cook the rest.
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Agrobiodiversity Weblog: For discussions of conservation and sustainable use of the genetic resources of crops, livestock and their wild relatives.