Exotic addition to your Christmas menu

We all know that good food is a big part of the Christmas celebrations.

This year, we decided to present our readers with a special treat—easy-to make recipes for unique, tasty dishes that would be exotic additions to any Christmas menu.

We consulted Madge Peter, proprietor of Callaloo Restaurant on King George V Street, Roseau.

Madge is an experienced, award-winning cook who is passionate about cooking food right and presenting it in the most appealing way.

She has been a food industry professional for over a quarter of a century and fondly remembers Christmases as a child in the village of Veille Casse.

Over the years, Madge has won five international awards from Spain, Holland, Washington, Paris and Switzerland for outstanding food and service.

Madge was happy to assist in our quest. She said a delectable Sweet-potato Pudding— would add just the right amount of zest to any Christmas menu.

We'll share her recipe with you, but we won't give specific quantities because you can prepare the item according to your taste, omitting or adding ingredients as you see fit.

Have fun and happy eating!

Sweet Potato Pudding

Step One: Assemble and prepare ingredients: Madge set aside sugar, about two pounds of sweet-potatoes, a cup of coconut cream, an egg, nutmeg, mace, powdered cinnamon, a pinch of black pepper, powdered or finely minced ginger, ginger wine (optional) and a blended dried coconut. You can also add dried fruits if you wish.

Step Two: Peel and grate the sweet potatoes.

Step Three: Combine all the ingredients and mix well. The consistency should be a bit 'swampy'.

Step Four: Grease a casserole dish and spoon the mixture in. Smooth the top with the back of a spoon and bake in a 350-400 degrees Fahrenheit oven until the mixture solidifies.

Step Five: Allow to cool before serving.