Originally posted on Facebook -2018-05-026-001 Changing times

For years carailli was something which my mother bought "one or two of" and cooked according to her taste or knowledge of how it was to be prepared....

Over the last six months or so, with our luck, her "vine" which is shaded from the scorching sun by a coconut tree and the leaves of a cassava tree, only a few of the carailli ripen either as small ones or large ones, so we get a fair harvest almost every week..

At times; given my impatience with doing things a certain way, my tendency to forget things and my need to have as little cooking time as possible... to some extent we have adapted to each other...

Now, there is :

Little sunning of the carailli to draw out the bitterness from the pieces...

Less cooking the carailli "dry" as we need to have it as a "side", make it last as long as possible and reduce the washing of the pots time.... :)

Contemplation as to serving fried carailli with salmon or on some occasions salted fish as a flavoring.....

When I offer some of the fried carailli to persons, I am told "That is not the traditional way of making it and no thank you", I am ok with the response as I know where that person is at on that morning and they know where I am at on that day....