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| ñame http://cookaholics.org/viewtopic.php?f=38&t=3346 |
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| Author: | lexycat [ Thu Oct 10, 2013 2:27 pm ] |
| Post subject: | ñame |
I have been looking for a blog or website for recipes, techniques, etc., for cooking with ñame and other tubers such as boniato, malanga. Any suggestions? The ñame gets so gooey when peeled. Not sure if it would work well in any way other boiled, or in soup or stew. Thanks!! |
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| Author: | Cubangirl [ Thu Oct 10, 2013 7:45 pm ] |
| Post subject: | Re: ñame |
Hi, try googling Cuban tubers. Ñame reminds me is a huge yam. Boniato is a type of white sweet potato so it can be cooked the same way, great for making BUÑUELOS (Latin version of Beignets.). I am not super fond for any of them except Malanga which I love. You can make chips like potato chips or my favorite, malanga fritters. Here's the recipe in case you want it: EXPORTED FROM LIVING COOKBOOK MALANGA FRITTERS, FRITURITAS DE MALANGA Servings: 4 Yield: About 20 fritters Preparation Time: 25 minutes Cooking Time: 15 minutes Inactive Time: 20 minutes Total Time: 1 hour 1 lb. malanga 1 egg, slightly beaten 1 garlic clove, minced 1 TBS. parsley, minced 1 tsp. salt 1 tsp. white vinegar oil for frying Cut the malangas in half to make it easier to peel. Grate on the coarse side of a hand grater. Place in a bowl with all ingredients except oil and mix with a fork. Allow to rest for about 20 minutes, if dough seems too loose add more grated malanga. Make fritters small, use a teaspoon or small disher. Heat oil 2" to 3" oil in a deep, heavy cast iron skillet or Dutch oven to medium high, 375° F. Drop into hot oil, if first fritter spreads out, add a little more flour or more of the grated vegetable you are using to make a firmer dough. Recipes cannot be absolutely exact as the texture of the vegetables is not consistent Cook in batches making sure skillet is not overcrowded as this will create steam. Move the oil with the back of a slotted spoon and turn fritters over to brown on all sides. Fritters should be golden. Drain over paper towels and keep warm until ready to serve. Recipe Type: ALINA'S ADAPTATION, Cuban Food, Deep Fat Frying, Nitza Villapol, Side Dish Author: Nitza Villapol Source: Cocina al Minuto |
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| Author: | TheFuzzy [ Thu Oct 10, 2013 11:04 pm ] |
| Post subject: | Re: ñame |
Lexy, One thing you're up against is that Google automatically changes the search to "name", and it can't be turned off ... |
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| Author: | lexycat [ Wed Oct 16, 2013 4:46 pm ] |
| Post subject: | Re: ñame |
Made the chips in the oven. GREAT!! Husband loved how crunchy they are. Made the fritters (without the vinegar) and we LOVED them! |
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| Author: | Cubangirl [ Thu Oct 17, 2013 8:29 am ] |
| Post subject: | Re: ñame |
I am so happy you enjoyed them. You can make malanga any way you make potatoes, but chips and fritters are my faves. I've never tried the chips in the oven, have to try that soon. |
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| Author: | Cubangirl [ Sun Nov 17, 2013 9:49 pm ] |
| Post subject: | Re: ñame/Malanga |
Hi Lexy, I just got this recipe from the Hispanic Kitchen and thought of you. Here's the link Malanga Soup. She has some other recipes that look good as well. |
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| Author: | lexycat [ Mon Nov 18, 2013 7:39 pm ] |
| Post subject: | Re: ñame |
Thank you, Alina! That is so sweet of you. I think I would love it with sausage added. A good site, too. |
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