TRINIDAD: Indian Spinach Salad Saves Seniors' Eyesight

PORT OF SPAIN, Trinidad (Newsday), April 16, 2007: Yes, I know it’s bachacs’ favourite food, and will riot all over the place if the bachacs leave it alone. And it’s a pain to pick, or rather cut leaf by leaf Indian spinach aka bagi (baji?) aka poi and, to give it its correct botanical name Basella Alba. But, like all dark green leafy vegetables, Indian spinach is one dark green leafy vegetable most recommended by doctors and dieticians the world over. Once I used to buy it in Hi Lo — but no longer. You might find some in the Central Market, or on an eccentric vendor’s wayside stall. I grow it in an oil drum in my backyard. When it gets out of hand I cut the leave, freeze those I can’t use at once, make salads and pasta and sauces and dishes with channa or minced beef to make meatballs. All the while I’m eating it I know I’m helping to fend off macular degeneration of the retina, since Indian spinach is one of the foods recommended for senior citizens to eat to save their eyesight. Now, I hope, I‘ve persuaded you to set aside a corner of your yard for this very untidy, but oh so healthy plant; then, when it’s grown, use the young leaves in salads the large ones to make a delicious spinach soup and the frozen ones for pasta sauces (or soup). Today we feature just one salad recipe using the vegetable that can help save your eyesight. Here’s what you’ll need and how to make Spinach (poi) salad. INGREDIENTS: 60 small to medium spinach leaves 1 egg 1 teaspoon sesame seeds 2 tablespoons olive oil 1 clove garlic, minced 1 tablespoon grated Parmesan cheese 1/2 teaspoon Dijon mustard 1/4 teaspoon salt Freshly ground black pepper 1/4 teaspoon lime juice METHOD: Wash the spinach leaves in cold water; strip the central ribs and very gently pat the leaves dry with kitchen paper towels. Tear the leaves into small pieces, place in a plastic bag, seal with a twist tie or whatever and refrigerate. Toast the sesame seeds in a small frying pan over a medium heat. “Coddle” the egg by placing it in boiling water for no more than one minute then straight away, put the egg in ice-cold water for another minute. Break the egg into a jar with a screw top lid; add the oil, garlic, cheese, mustard, salt pepper and lime juice. Shake the jar thoroughly, then add the toasted, cooled sesame seeds and place in the fridge. Toss this dressing with the spinach just before serving. Serves four. Bon appetit! By Anne Hilton © newsday.co.tt