Participants:
Series Code: MTS
Program Code: MTS002504B
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00:09 Welcome back to Guatemala.
00:10 And behind me, you can see the Santa Catalina Arch 00:14 that was built back in the 17th century. 00:16 And behind it, you can see the volcano 00:19 coming clear with the clouds on the top. 00:21 Well next up, we're gonna go to the Mission 360 Kitchen 00:24 to learn how to make cassava croquettes. 00:28 Welcome to our Mission 360 Kitchen. 00:30 We like to think of our world as a global neighborhood. 00:33 And so we're going to introduce a recipe to you today 00:36 from my friend who is originally 00:38 from Dominican Republic. 00:40 Now some people argue a little bit 00:42 about where cassava originates from. 00:46 Some people say El Salvador. 00:47 Sometimes the people in Portugal claim that 00:51 they're originators, but actually they probably 00:54 got it from one of the Caribbean countries 00:57 and took it back. 00:58 I didn't know that. But we'll see... 01:00 We're going to make a recipe called 01:02 cassava croquettes today. 01:04 And do you wanna tell us what the ingredients are? 01:07 Yes. Okay. 01:18 Okay. 01:19 Sometimes it's hard to know 01:21 about how much a pound of something is. 01:24 But a pound of cassava is about this size. 01:27 And you might be wondering how to handle it. 01:31 I struggled a little bit at first 01:33 'cause I just had never tried it before. 01:36 But all you do is you take a regular vegetable peeler 01:38 and you just peel off the skin on the outside. 01:41 Now you might be able to see that 01:43 the inside there is a little bit lavender. 01:45 So if you were to do this and think, 01:47 "Oh, I'll prep this ahead of time 01:49 and I'll come back to it later." 01:51 If you let too much time go by, 01:53 it's probably all this white part 01:55 is probably going to turn pink or lavender. 01:58 So if you want to make this recipe ahead, 02:00 make the whole thing ahead, and then just reheat it later. 02:04 Now cassava is very dense. 02:07 So the easiest way to cut it is to just take off the ends, 02:11 cut them into rounds, just slice them into rounds, 02:14 and then cut them again maybe into quarters. 02:17 Then you can put that into the food processor. 02:20 And it looks like this. 02:22 Kayla, can you show what that looks like? 02:24 It looks kind of like parmesan cheese or something. 02:27 It's very moist looking. Yeah. 02:31 Textured. And I found out in trying it. 02:34 I found out that the finer the better. 02:36 So we want it to be kind of mealy. 02:38 So let's add our other ingredients 02:40 in it, Kayla, and give it a good stir. 02:43 I'm gonna start with the egg 02:44 here, just get that. 02:49 I'll have anise 02:54 and just a bit of salt. 02:56 And you're definitely gonna wanna 02:57 put some seasoning in it 02:59 because cassava by itself doesn't have a lot of flavor. 03:02 So definitely add a little salt 03:04 unless that is a problem for you. 03:06 And the aniseed gives it some... 03:10 It's different. It's kind of exotic. 03:11 It's not a common seasoning. 03:12 I'm not a licorice fan, 03:14 but it kind of is a hint of licorice, 03:16 but it is very good in this recipe. 03:18 Could you play around with the seasoning to a degree? 03:20 I definitely think you could. 03:22 I think if you like oregano, go for oregano. 03:25 If you like celery salt, try that. 03:27 Okay. 03:28 I think you could probably try garlic 03:30 or whatever you have. 03:31 If you're resourceful cook, 03:33 you just use whatever in your kitchen. 03:34 Yes. Looks good. 03:36 So it looks like it's all mixed up. 03:38 Okay. 03:40 Now this is not a mixture 03:42 that sticks together really easily. 03:43 So we're going to make them kind of small. 03:46 We're gonna use this small ice cream scoop. 03:48 I'm gonna just show you about that much. 03:51 Just small. 03:53 And you put it in your hand 03:55 and shape it into kind of an oval like that, 03:58 and then just drop it into the oil. 04:01 Okay. Okay. You wanna try? 04:03 Yes. 04:06 And we're gonna let that fry for maybe seven minutes or so. 04:11 And we'll just keep an eye on it. 04:13 Yeah, that looks great. 04:14 And then when it starts to look like 04:16 it might be getting brown 04:18 around the edges and we can turn them. 04:22 Now we do have a lot of oil in the pan. 04:24 So this is not a recipe that you'd make often, 04:27 but we will also drain that oil a little bit 04:30 and we will put that on a paper towel over here 04:32 so that can absorb some of the excess oil. 04:36 So we're just gonna continue on until our pan is full. 04:46 I'm trying not to break them. 04:50 You make it the first time. 04:52 And the second time is a lot easier, believe me. 04:54 Okay. 04:57 The first time I tried it, 04:58 I thought, "Oh, this just can't be right." 05:00 But it actually turned out okay. 05:02 I've done it several times since 05:04 and it goes much faster the next time you make it. 05:10 Just been wet though. It's what? 05:13 It's very wet, is that all that will be okay? 05:15 Yeah. 05:16 Yeah, it's the yuca it has a lot of moisture in it. 05:19 So we'll just keep at this until we've got a panful. 05:26 So when these are done, we'll come back and show you 05:28 what they look like when they're ready to eat. 05:35 Okay, our cassava croquettes are done 05:38 so I'm gonna lift these out one at a time 05:41 and let them drain. 05:43 Now while you do that, 05:44 I noticed you were calling them yuca and cassava. 05:47 I know. I sometimes do that. 05:49 Which I've also heard that they can be called mandioca. 05:52 And then if you dry them and turn them into a powder, 05:54 sometimes it's called tapioca. 05:56 Well, we all know what tapioca is. 05:58 My mom uses it a lot. 06:00 So a lot of names from one plant. 06:03 Well, no wonder we get confused sometime. 06:06 Well, these are very hot 06:07 when they first come out of the pan 06:09 as you can imagine because it's hot oil. 06:11 So before we try these, 06:12 we're gonna let these cool a little bit 06:14 and also drain on this paper towel. 06:17 Set it first. 06:19 But it smells good. It does. 06:21 It looks almost like a fried plantain. 06:24 I can't wait to try these. 06:26 Yeah, and I think you'll be surprised 06:28 at the taste of the anise. 06:37 Okay, we'll come back in a few minutes 06:39 and show you what this is like. 06:43 Are they cool enough? They look about done. 06:45 Well, let's try. Okay. 06:47 Just stab it and before 06:49 we put it onto our serving platter. 06:51 Let's just give it a little taste 06:52 and make sure they're okay. 06:58 Nice and crispy. They are good. 06:59 Really good. 07:01 It's kind of like a sweet potato 07:03 in a way with our anise in it. 07:05 Kind of a cross between a sweet potato 07:07 and a white potato. 07:10 Anyway, they're good. 07:11 I think our guests will be pleased. 07:13 So I hope you don't feel too intimidated 07:15 and you'll give cassava a try. 07:19 Next, we traveled to the Island of Principe 07:21 in West Africa, to meet some young people 07:24 who are facing challenges 07:25 as they endeavor to share their love of Jesus. 07:32 Principe is a magnificent lost world 07:35 with untouched beaches, greener than green forests, 07:39 and a small yet welcoming population. 07:41 This is truly an ecological sanctuary 07:44 for the handful of tourists 07:45 who visit this remote island in Sao Tome and Principe. 07:49 There are many activities here for guests and locals to enjoy. 07:52 Relaxing beaches, jungle exploration, snorkeling, 07:55 fishing, bird watching, and other fun adventures. 07:59 Surprisingly, Adventist youth in Principe 08:02 decided to skip their summer vacation in paradise. 08:05 Instead, they gave their time to serve people in a difficult 08:08 to access region of the island. 08:10 This group is Mission Caleb, they went to Villa Bela Vista, 08:14 the village selected for their summer project. 08:16 There are no paved roads 08:18 and the team traveled carefully through treacherous terrain. 08:21 Inspired by Caleb's courage in the Bible, 08:23 these young men and women 08:25 desire to have that same fearless spirit, 08:28 so they call themselves the Caleb's. 08:30 When the Caleb's first surveyed the community, 08:32 they found many people in need, 08:34 so the young men began working to clear 08:36 access to people's houses. 08:41 The young women did house chores 08:43 and cleaned up the walkways. 08:48 The group also visited 08:50 the sick bringing hope and food supplies. 08:53 In this remote area, 08:54 some villagers struggled to survive on their own. 09:03 The Caleb's unselfish acts of service, kindness, 09:07 and compassion demonstrated their Christ like love. 09:11 Soon they captured the villager's attention 09:13 and people began to open up. 09:17 I thought there was no solution for me anymore. 09:21 After I lost my son, I thought I should die. 09:26 When the Caleb's came over, 09:28 the pastor invited us to go to church. 09:32 So we accepted Jesus here, 09:35 and then went to church in the city. 09:38 Then we got baptized. 09:41 The Caleb's could not have imagined 09:43 how God would bless their efforts. 09:45 By giving up their summer in paradise, 09:47 God was able to reach the people of Villa Bela Vista. 09:51 Villagers asked questions and requested Bible studies. 09:54 Others attended the special meetings 09:56 hosted in the village. 09:57 Today the main congregation plans 09:59 to build a new church in this village 10:01 because many have accepted Jesus. 10:08 Each summer thousands of Mission Caleb youth 10:10 accept the challenge to show compassion 10:13 and creatively serve all over the world. 10:15 Many times the goal is to establish new groups 10:18 of believers in unentered areas. 10:21 God is using young people in Sao Tome and Principe 10:24 and all over the world. 10:25 How can He use you? 10:40 Well, thank you so much for joining us 10:42 on today's program. 10:44 And I hope that you've been inspired 10:45 by our 360 view of mission around the world. 10:48 And I also hope that you've been challenged 10:50 by that view of mission 10:52 because although wonderful things are happening, 10:54 we still have many challenges that are facing us. 10:57 And I wanna thank you 10:58 for your personal involvement in mission, 11:01 for your contributions to global mission 11:03 and to the mission offerings, 11:05 and also for your continuing prayers 11:07 that do make a difference. 11:09 For Adventist Mission I'm Gary Krause. 11:12 And I hope that you can join me next time 11:14 right here on Mission 360. 11:17 Softly and tenderly 11:21 Jesus is calling 11:26 Calling for you and for me 11:34 See on the portals 11:37 He's waiting and watching 11:41 Watching for you and for me 11:50 Come home, come home 11:58 Ye who are weary come home 12:08 Earnestly, tenderly 12:12 Jesus is calling 12:17 Calling 12:19 O sinner come home 12:28 Come home, come home 12:37 Ye who are weary come home 12:47 Earnestly, tenderly 12:51 Jesus is calling 12:56 Calling 12:58 O sinner come home |
Revised 2020-04-29