Alan had the camera today with him on a project. That brilliant idea I had earlier in the week to do the post early then post date it - well - a few days of flaky internet, flaky power, and a computer that is potentially dying a rather dramatic death got in my way.
Enough about me....HOW ARE ALL OF YOU???????????????? And what are you EATING lately??? Have my posts made you hungry yet - or really glad you live in the land of 'being able to see and know for sure what that is on your plate'? :)
For this week's walk on the wild side I went for the scary looking stuff. Don't worry - I stayed with the fruits and vegetables - I can't stomach the meats section myself so I won't do that to you.
THIS is yucca, after I peeled it. Rather tough to peel with a normal vegetable peeler. I'm guessing my neighbors are using their machete's on them.
It's a root. It actually looks like roots we used to spend Saturdays trying to dig out of the yard after a tree removal. I bet I complained about those gnarly things back then.
Now I'm cooking it
and feeding it to the family.
So - you see them everywhere. VERY COMMON here. It's something akin to a potato only chewier, and grainier, and stringier. Cheap - about 8 Lempira (35 cents ish...). Really pretty good flavor but I wanted to brush my teeth pretty quickly after eating it.
Then for your viewing pleasure - Liches.
The fruit world's Cousin It.I have a hysterical video of the kids and I doing Liches 101 but it won't upload so you'll just have to take my word for it.
These remind me of an orange in that you peel the outside
(the adventurous first step) away and find a pith layer,
then the FRUIT. YUM.(I can't help but think 'eyeball' every time we get these but I'm over it and enjoy them with the rest of the group...)
It's texture and taste are similar to a grape but this comes with a really big pit so you pop this puppy into your mouth and suck away.
They will keep your children entertained for hours. Here is Riley enjoying one. See the contentment on his face? Kidding - really this is just him making faces at his dad while sucking on Liches.I am able to get a bag of these, maybe 20 and it costs me 50 cents.
I had more interesting foods and food items I was going to share but my Friday is running out. I'll just save them for our next episode.
Buen Provecha...
Faith
4 comments:
I love yucca, but I'm not sure why some are stringier than others. Seems like I have had a lot of stringy ones here. My recent adventure was trying to make chiles rellenos with chiles from our garden. Yum! Would love to see more are typical food if you are out of ideas. Buen provecho and happy cooking to you to!
We have mandioc root here which I read is sometimes called yucca, maybe the same thing? I love it! It is also the root that tapioca is made from, and also farofa (a ground meal thing).
and we have lichas here, but none of us likes them enough to go to the trouble of accessing the fruit. We can only get them very little of the time, not often.
Love your foody posts!!
Hi! It's Heather P. Have you tried soaking the yucca before peeling? It makes a world of difference when we do jicama. All the blog 'daily features' are great - keep at it, girl. Love and prayers.
Faith- I'm still so sad about Obama's stance against Honduras. How are things politically?
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