Okinawan
sweet potatoes rule

"The Electric Kitchen" airing in the first half of August features Thelma Arakawa of Hui O Laulima, with recipes from the group's cookbook, "Okinawan Mixed Plate: Generous Servings of Culture, Customs and Cuisine."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here are two recipes that feature Okinawan sweet potatoes. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Tumai Kuru-Mochiko Tempura

(Sweet Potato and Rice Flour Fritters)

Salad oil for deep frying
3 cups cooked and mashed Okinawan sweet potatoes (about 1-1/2 pounds)
3 cups mochiko
1 cup sugar
1/4 teaspoon salt
3/4 cup water

Grated rind of one lemon or orange (optional)

Heat oil to 350 degrees. Combine sweet potatoes, mochiko, sugar and salt; mix well. Combine water and grated rind; add to sweet potato mixture. Mix well.

Divide dough into three or four portions. Wrap each portion in plastic wrap and shape each into a 2-by-1-by-8-inch rectangle. Cut each rectangle into 1/2-inch slices. Remove plastic and fry a few slices at a time in hot oil, until golden brown; drain well. Makes about 4 dozen fritters.

Tumai Kuru-Pineapple Jam

(Sweet Potato and Pineapple Jam)

1 cup chopped fresh pineapple
3 cups sugar
2 cups cooked and mashed Okinawan sweet potatoes (about 1 pound)
3 tablespoons lemon juice
1/4 teaspoon butter or margarine

In a non-stick pot, cook pineapple on medium heat for 10 minutes. Add remaining ingredients; bring to a boil. Lower heat and cook 15 more minutes. Cool and refrigerate.

Serve over toast, hot cakes, waffles, or on bagels or crackers spread with cream cheese. Makes 3 cups.

Nutritional information unavailable.

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