Photo credit: 31 Daily.
By Lucinda Frye
Diverse and indigenous cuisine brought by the many ethnic people to St. Maarten from all over the world piques our interest. To this end, we are on a quest to find where it comes from, if it is used for celebrations, if it is exotic to some but everyday food to others. Anything to do with keeping the body and soul nourished with that which is produced from good old terra firma, is what makes the world go around.
A Greek Isle, Ikaria. Revisiting!
This is the year for travel and it is to this island that St. Maarten friends are heading for their summer vacation. This 99-square-mile island rises steeply and majestically out of the Aegean Sea. You’ll find it on the map about 30 miles away from the coast of Turkey. There are mainly Greek nationals living there. The claim to fame on this island is the myth about Ikaros (Icarus) – the young boy with feathered wings who flew too close to the sun! Many Ikarians have been known to reach the ripe old age of 90 plus!
Apparently it is here where one finds the eternal fountain of youth?
“A rarity amongst the Greek Islands, Ikaria has remained true to herself and to the ways of her people – the Ikarians. Ikaria offers something for everyone with cosmopolitan beaches and hotels, the famous Ikarian feast days that happen all through the summer with non-stop music, dancing, food and of course wine. There are archaeological and religious sites of interest; winery, cultural, eco and agro tourism tours and loads of water sports for locals and visitors alike.
Ikaria has become almost autonomous in terms of energy consumption by using almost exclusively “Green Energy”. The construction of the first European environmentally friendly power production plant with the use of renewable energy sources in the form of a hydroelectric station is being built on this little island.
Once the mountain slopes were covered in oak trees and vineyards. It has been known as a health destination since way back 25 centuries ago when Greeks travelled to the island to soak in the hot springs. In the 17th century, the bishop of Ikaria, described its residents as “proud people who slept on the ground.” He wrote: “The most commendable thing on this island is their air and water, both so healthful that people are very long-lived, it being an ordinary thing to see persons in it of 100 years of age.”
The Ikarian folk do not all wear watches, they nap during the day; they stay up late and get up late. They take it easy about arriving when they have been invited to someone’s home for an occasion – like breakfast! Surely, we in our hurried world would arrive for a breakfast invite at breakfast time – about 8:00am. The people on Ikaria may arrive as late as 6:00pm for this invite and no one worries!
The Ikarians’ diet is similar to others who live around the Mediterranean – rich in olive oil and vegetables, low in dairy (except goat milk) and meat products and, most importantly, includes moderate amounts of alcohol. Home-grown food like potatoes, beans, chick-peas, black-eyed peas and lentils, greens and locally produced goat milk and honey are high on the diet list.
Hmmm, food for thought…
The Ikarian diet consists of lots of the following:
- Low intake of saturated fats from meat and dairy, associated with lower risk of heart disease.
- Olive oil, especially unheated, reduces bad cholesterol and raises good cholesterol.
- Goat milk contains serotonin-boosting tryptophan and is easily digestible by older people.
- Wild greens have 10 times as many antioxidants as red wine.
- Wine, in moderation, has been shown to be good for you if consumed as part of a Mediterranean diet; it prompts the body to absorb more flavonoids which is a type of antioxidant. (This is something I love to hear, I will take my moderate portion as often as possible, naturally!!)
- Coffee, enjoyed everywhere all over the Mediterranean, was once said to stunt growth, but is now associated with lower rates of diabetes, heart disease and even Parkinson’s.
- Sourdough bread might actually reduce a meal’s glycaemic load.
- Potatoes contribute heart-healthy potassium, vitamin B6 and fibre. Definitely most of the foods these folk eat will be largely unprocessed as they eat greens from their gardens and fields.
RECIPES
The islanders eat very healthily. Try these dishes for a pretty good healthy Mediterranean diet.
Kopanisti Dip – Whipped feta and roasted red pepper dip, utterly delish!
Kopanisti cheese is produced in the Cyclades islands from sheep, cow or goat milk or a combination of these.
Ingredients
10oz feta
2 roasted red bell pepper, skin peeled
3 TBL olive oil
2 cloves garlic
1 tsp tabasco - garlic red pepper sauce
½ tsp red pepper flakes
Salt to taste
Method
Add feta, roasted red bell pepper, olive oil, garlic, tabasco, and red pepper flakes to a food processor.
Pulse for about 60 seconds and taste.
Carefully season with salt if you need to.
Squeeze some lemon juice and drizzle with a little olive oil to serve.
Serve with toasted pita chips or sticks of celery, carrots and red/yellow/green peppers.
Patatopita – Greek Potato Pie – this can be a main or a side. Variation: Add some crispy chopped bacon to top layer of bread crumbs.
Ingredients
2½ lbs potatoes
5 eggs
1 cup dried breadcrumbs
1 cup finely crumbled real Greek feta cheese
1 cup finely shredded Halloumi cheese
2TBL extra-virgin olive oil
1TBL finely chopped fresh mint leaves
Pinch of nutmeg
Salt and pepper
Method
Pre-heat oven to 350° F.
Wash and peel potatoes, dice finely and boil in plenty of salted water until soft.
Drain potatoes and mash them well, leave to cool slightly for a few minutes.
Add the two cheeses, mint, nutmeg, salt, pepper and well-beaten eggs to the potatoes and incorporate well until smooth and creamy.
Grease a pie dish well with ½ of the olive oil.
Spread a little less than half the bread crumbs evenly across the bottom of the pan.
Pour potato pie mix into the greased pan and spread evenly.
Evenly distribute the rest of the breadcrumbs across the top (add bacon bits if liked).
Spray the rest of the olive oil over the potato.
Place pre-heated oven and bake for 40-45 minutes until the top is golden-brown.
Allow to cool for one hour before slicing and serving.
Ikarian Veggie Stew
Ingredients
½ cup extra virgin Greek olive oil
2 medium red onions coarsely chopped
4 garlic cloves crushed
2 LB green beans trimmed and halved crosswise
1 cup black eyed peas, rinsed and drained
3 green bell peppers trimmed and seeded and cut into small dice
1 fresh chili pepper optional, whole
3 ears corn trimmed and halved
4 medium waxy potatoes, peeled and cubed
3 large firm ripe tomatoes, chopped or grated
½ LB carrots diced
1 cup chopped fresh mint
½ cup chopped fresh flat-leaf parsley
Salt to taste
Method
Heat 1/3 cup olive oil, 3 cups water in a large pot.
As soon as the water simmers, add onions, garlic, beans, peas, peppers, carrots, corn, and potatoes.
Simmer about 25 minutes; veggies should be tender.
Add tomatoes, greens and herbs.
Season with salt and stir gently to combine, cover.
Simmer 20-25 minutes more.
Serve drizzled with additional olive oil.
Healthy Green Pancakes – these are very green, very herby and typical of those enjoyed on the island
Ingredients
1½ cups fresh mint, chopped
1½ cups fresh dill, chopped
1 cup fennel bulb, finely chopped
3 cups spinach, finely chopped
2 medium red onions, minced
Salt and freshly ground black pepper
2 cups whole wheat flour
½ cup flour
1 tsp baking powder
½ tsp baking soda
1 cup water
1 large egg, beaten
Olive oil for frying
Crumbled feta to serve
Method
Combine mint, dill, fennel, greens, and onion in a bowl.
Season with salt and pepper.
Use a second bowl and mix together the flours, baking powder, and baking soda.
Whisk in the water and egg.
Season to taste with salt and pepper.
Pour this batter over the greens.
Stir until well combined.
Heat some olive oil in a frying pan.
Drop tablespoons of batter into the hot oil (make these the size you would like).
Cook until they turn dark golden and crispy.
Flip and cook the other side.
Drain on paper towels.
Repeat with the rest of the batter.
Serve with crumbled feta cheese.
