100% local food for 10.27.2020
Am sooo happy with this recipe! Help me name this creation, lol cassava “logs/steamed packets” doesn’t work. Today marks Day 11 of Project Locavore 2020. Had been craving some type of grab and go food like this and got lucky with making up this recipe.
The days menu –
tea :: (Hedychium gardnerianum) flowers***, tulsi*, white tea from Leo Nani Farm.
Want to dive deep into the medicinal properties of kāhili ginger? Check out my new Kāhili Ginger plant monograph eBook
lunch :: Venison butt (gifted) was cooked up in crock pot last night – plenty laughs about eating butt with my 6-yr old 😂 some dipping sauce made with Java plum*/starfruit***/Mac nut chutney (recipe in Savage Kitch App) mixed with Skyre from Haleakalā Creamery and some of the liquid from the pickled red onions. Parsley* from the garden, sambal from HI Spice, a chunk of elephant garlic from Kupa’a Farms, pickled red onion (vinegar from Traveling Plum, red onions from Oko’a Farms, salt from Hawaiian Volcano Sea Salt). Also ate some fermented daikon radish with it. Persimmon gifted from Protea Gardens of Maui.
snack :: 3 home made chocolates (see previous 2 days posts for ingredients)
dinner :: cassava flour*, coconut milk (bought coconuts from an old man at Queen Kaahumanu Mall Farmers Market), honey from UpCountry Apiaries, salt from Hawaiian Volcano Sea Salt, cardamom from a friend. Cardamom leaves for wrapping*.
- 1 cup cassava flour
- 1 cup coconut milk
- 1/4 cup honey
- 1/2 teaspoon cardamom
- salt to taste
Mix all ingredients together, thoroughly pushing out and clumps. Next, place roughly 1/3 cup of mix in palm of hand and knead. Then, wrap in food safe leaf and tie. Put into insta pot with a steamer basket on bottom. Fill water to bottom of steamer basket and close lid, setting for 5 minutes on pressure cook. Cool and store in refrigerator.
* = grown by me *** = foraged by me