{"id":9910,"date":"2017-01-25T15:53:39","date_gmt":"2017-01-25T14:53:39","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=9910"},"modified":"2017-12-30T17:17:06","modified_gmt":"2017-12-30T16:17:06","slug":"jicama-ahipa-a-la-henry-quinoa","status":"publish","type":"post","link":"http:\/\/www.edimentals.com\/blog\/?p=9910","title":{"rendered":"Jicama-ahipa \u00e0 la Henry quinoa"},"content":{"rendered":"

One of the culinary highlights of the year is the annual Jicama (hee-ka-ma) meal….if you’ve never eaten yam beans or Jicama (Pachyrhizus erosus<\/em>), you haven’t lived!
\nI grow this subtropical vegetable in my office, which only gets sunlight for maximum 1 hour a day which isn’t optimal conditions (they are usually grown in open fields), but being a climber originates in forests, so it tolerates shade. I grew it’s brother on-climbing Ahipa (Pachyrhizus ahipa<\/em>) beside it, but that species didn’t produce much (perhaps it’s more sensitive to light?). I also didn’t think the taste was as good. \u00a0Both species died down at the end of the year and I harvested the tubers in early January!
\nJicama tubers are best eaten raw and are crispy and a little sweet. Being one of the lost crops of the Incas, much more popular in the Americas than in Europe, I served them sliced with a cooked quinoa mix – mixed home grown Quinoa and black-grained Henry quinoa from Good King Henry (Chenopodium bonus-henricus<\/em>), flavoured with chilis and lemony\u00a0sansh\u014d\u00a0seeds (Zanthoxylum piperitum<\/em> or Japanese pepper).
\nNB! Both species, Ahipa and Jicama are normally started from seed which I haven’t succeeded in growing myself!
\nDay Two: I didn’t eat it all yesterday, I needed a bit more, so I cooked up a third species quinoa, Fat Hen quinoa (Meldestokk quinoa), from the seed of one plant of Fat Hen or Lamb’s Quarters (Chenopodium album<\/em>). It was added to yesterday’s to give a Three species quinoa and jicama salad (two pictures added)<\/p>\n