Gleaner Challenge/Reggae Marathon Oral Anderson is ready to fuel his body a scrumptous lunch packed with protein, starch and potassium. - Shelly-Ann Thompson/Freelance Photographer

Anyone who has ever participated in a marathon or other forms of long-distance races will know the importance of carbohydrates to the diet, especially before the event. The conventional "carbo-load" before competition provides the necessary fuel for participants. However, while pasta is the staple at marathons, here in Jamaica, other tasty alternatives have been found to provide the necessary fuel while catering to our taste for our own home-grown foods.

According to Jamdammers Running Club of Kingston member Deborah Duperly-Pinks, runners in the tropics, regardless of how early in the day they choose to run, "should have some fuel in their system before heading out." A declared sweet potato "nut" Mrs. Duperly-Pinks says before a marathon some dishes never fail to please.

Here are a few recipes suitable for participants in this weekend's Reggae Marathon race.

Black-Eyed Peas and Sweet Potato Stew (6-8 servings)

1 1/2 hours; 30 min. preparation time.

2 cups dried black-eyed peas

2 sweet potatoes, peeled and cut in small chunks

3 fresh tomatoes, peeled and cut in small chunks

3 cloves fresh garlic chopped

1/2 large red onion chopped

3 tbsps. fresh parsley chopped

1 tsp. cinnamon (or more to taste)

11/2 tsp. red pepper flakes or chopped country pepper - all to taste

1-2 stalks chopped celery with leaves .

Salt and pepper to taste

METHOD

1. Rinse black-eyed peas in colander (to clean), then drain.

2. Add enough water to cover beans in three-quart pot.

3. Boil, then turn down to medium-low heat for 30 minutes (cook until tender).

4. Keep on low heat and add onions, garlic, parsley, celery and seasonings.

5. Add tomatoes and sweet potatoes.

6. Cook for another 15 minutes, or until sweet potatoes are tender.

7. Other suggested ingredients for variation are: 1 can of corn, chopped red bell peppers.

8. You can also add olive oil and/or a dash of vinegar for added flavour.

9. Serve over brown rice if desired.

Note: You can substitute red peas or lentils. Lentils take much less time to cook. Also, use less lentils - about a cup or cup and a half.

Baked Sweet Potato with 'Honey' Yoghurt and Walnuts

1 serving

45 min.; 5 min. preparation time

1 small sweet potato (4 oz.)

Quarter cup plain unsweetened yoghurt

1 tbsp. honey (for less sugar, use Splenda - about 1 tsp.)

1 tsp. mustard

3 tsp. walnuts, coarsely chopped

METHOD

1. Scrub the sweet potato under running water. Dry and wrap in foil.

2. Bake in a 400-degree oven for 40-45 minutes or until soft.

3. In the meantime, mix the yoghurt, honey and mustard together.

4. Set aside.

5. Put the walnuts on a small baking sheet or pie plate. Toast them in the oven for 5-7 minutes near the end of the sweet potato cooking time. Shake them occasionally and watch them so they don't burn.

6. To serve, cut the sweet potato in half, spoon with the yoghurt sauce and sprinkle with the toasted walnuts.