Comments (2)

By clare, March 9, 2010 2:47 pm

I thought it might be of interest to some readers to see the main items that will be covered in the Produce Glossary of Tropical Cuisine: Cooking in Clare’s Kitchen. As you may already know this cookbook is the first of what will be several volumes, and in each one a new set of produce will be featured. You may also know that in the produce glossary I am focusing on featuring produce which is available in markets and quality retailers, and/or grows easily at home, but with which many people are not so familiar. One aim of Tropical Cuisine: Cooking in Clare’s Kitchen is to provide information that assists people to experiment or make greater use of the fantastic array of produce we have available in tropical Australia.

Because there is a great range of information already available on fish and seafood, they are not featured in the Produce Glossary. (If you are looking for information, go to http://www.fish.gov.au/fishnames/search.php).  The cookbook dedicates a whole chapter to recipes for the superb fish and seafood of Northern Australia, so there is lots of information on recipe ideas and ways of cooking fish and seafood in the recipe section.

As we are right in the midst of editing at present this list may vary slightly from the final version, but it is likely to be pretty much as below:

Abiu (Pouteria caimito)

Allspice (Pimenta dioica)

Aibika or New Guinea Spinach (Hibiscus manihot)

Amaranth (Amaranthus spp.)

Annatto (Bixa orellana)

Bamboo shoots (Bambusa spp., Dendrocalamus spp.)

Bitter melon (Momordica charantia)

Black sapote (Diospyros digyna)

Brazilian Spinach or Sambu Lettuce (Alternanthera sissoo)

Breadfruit (Artocarpus altilis)

Canistel (Pouteria campechiana)

Carambola (Averrhoa carambola)

Cardamom (Elettaria cardamomum)

Cassava (Manihot esculenta)

Ceylon spinach (Basella alba)

Chinese Keys (Boesenbergia rotunda)

Choko (Sechium edule)

Cinnamon (Cinnamomum zeylandicum)

Cocoa (Theobroma cacao)

Coconut (Cocos nucifera)

Coffee (Coffea Arabica)

Cordyline or Ti leaves (Cordyline fruticosa, C. terminalis)

Coriander, long leaf (Eryngium foetidum)

Curry leaf (Murraya koenigii)

Custard Apple (Annona atemoya)

Davidson plum (Davidsonia pruriens)

Drumstick tree (Moringa oleifera)

Durian (Durio zibethinus)

Galangal (Alpinia galanga)

Ginger (Zingiber officinale, Zingiberaceae)

Granadilla (Passiflora quadrangularis)

Guanabana (Annona muricata)

Jaboticaba (Myrciaria cauliflora)

Jackfruit (Artocarpus heterophyllus)

Jicama (Pachyrhizus erosus)

Kankong or Water Spinach (Ipomoea aquatica)

Lime, Finger (Citrus australasica)

Lime, Kaffir (Citrus hystrix)

Lime, Tahitian (Citrus Latifolia)

Lime, West Indian (Citrus Aurantifolia)

Longan (Dimocarpus longan)

Lychee (Litchi chinensis)

Lemon Myrtle (Backhousia citriodora)

Mamey sapote (Pouteria sapota)

Macadamia (Macadamia integrifolia)

Mushroom plant (Rungia klossii)

Mango (Mangifera indica)

Mangosteen (Garcinia mangostana)

Mint, vietnamese (Persicaria odorata)

Nutmeg (Myristica fragrans)

Oregano, cuban (Plectranthus amboinicus)

Pandan (Pandanus amaryllifolius)

Papaya (Carica papaya)

Pepper (Piper nigrum)

Plantain (Musa spp.)

Pitaya (Hylocereus spp.)

Pummelo (Citrus grandis)

Radish, Daikon (Raphanus sativus)

Rambutan (Nephelium lappaceum)

Rollinia (Rollinia deliciosa)

Sapodilla (Manilkara zapota)

Snake Beans (Vigna unguiculata ssp. sesquipedalis)

Star Anise (Illicium verum)

Star Apple (Chrysophyllum caimito)

Sweet leaf (Sauropus androgynus)

Sweet potatoes (Ipomoea batatas)

Tamarind (Tamarindus indica)

Taro root & leaves (Colocasia esculenta)

Turmeric (Curcuma longa)

Vanilla (Vanilla planifolia)

Wattle seed (Acacia spp.)

Wild Pepper leaves (Piper sarmentosum)

Wing bean (Psophocarpus tetragonolobus)

Comments (0)

By clare, September 8, 2009 11:35 am

If you live in the tropics or sub-tropics, plant it now and it will provide during the build up and wet seasons when more temperate greens are cringing and dying off from the heat and humidity. It grows as a small bushy plant and so is great to use as a garden border. If you can do mass plantings such as borders or big beds of it, it will provide abundant greens.

Here in Cairns Brazilian spinach grows from stem cuttings, so each time I harvest branches of the leaves for cooking, I strip off the leaves and then just stick the bare stem back in the ground, and a new plant grows.

To buy the plant or seed in Australia, check out this site:
and check at your local independent nursery, and at weekend plant markets (which is where I bought my original plant).

Ways to use Brazilian spinach

I love a pile of Brazilian spinach with eggs (any way) for a big breakfast.  Simply break the leaves from the stems, rinse well, then throw into the frypan as soon as the eggs are done and plated, have the heat on high, and immediately put a lid over the pan.  They will only need 30 seconds to 1 minute and will be wilted and ready to eat.  Another option is to cook these greens before the eggs with a mixture of roughly chopped tomato and fresh herbs.  Have the pan on a med-high heat, add some olive oil, then put in the tomatoes and lid the pan while it sizzles away.  After about a minute the tomatoes will be softening, so add the herbs and Brazilian spinach then, and put the lid back on to steam the mix.  Once the greens are wilted, transfer out of pan and start cooking your eggs.   Once eggs are cooked you can put the mix back into the pan while plating your eggs and setting the table etc., just a few seconds during this time will be enough to add back some warmth, and then serve.

As mentioned, these greens can also be added to salads, and into all other dishes where you would use spinach such as; quiches; curries; dals; pasta sauces; lasagna; the list can be as long as your imagination and cookbook collection!