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Article: Brainfood: A loverly bunch of coconuts
- Article from:
- The Independent (London, England)
- Article date:
- June 24, 1995
- Author:
CopyrightCopyright 1995 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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The coconut is hardly exotic. Cononut shies are now uncommon -
children now vent their aggressions on video-games - but culinarily
speaking, but the coconut and its by-products are readily available
around the world. From Brazil to South-East Asi a and throughout
the Pacific basin, the coconut is a vital part of the food culture.
It is central to Indonesian, Malaysian, and Philippine cooking, and
with good reason, for it yields oil, fibre and coconut water and
milk, not to speak of fermentedvers ions of the latter which
produce a potent toddy or wine. A coconut has three ages and three
separate uses: young, middle-aged and mature. When young, the flesh
is still soft enough to scoop, and ...