| Re: .0
Batata or Papa Dulce (Sweet potato) is (I think) a variety of the
common potato.
It is very frequently used in Argentina as a side dish and in a
"Dulce de Batata" or Batata Jam.
Some uses:
1. Clean a few small batatas, under running water. Let them dry out.
wrap them in aluminum foil. Bake, as you would bake potatoes. Serve
with some butter and salt. Even better: Throw them in the embers
of a bonfire or grill. Let them cook for a good while - they cook
slowly. Use the embers to grill some meat. Eat them late at night,
with the meat, a salad and plenty good red wine (Req: put some
Argentinian folk music as background).
2. Slice 2 batatas, 1 onion, 1 large potato, a small calabaza (Pumpkin ?)
in 1cm. thick slices. In an oven proof platter alternate one slice each
of the above. Sprinkle with salt, pepper, spices and some olive oil.
Bake for some 20 minutes, until done. (Of course, you did not peel
the vegetables).
3. Put batatas, together with all other veggies in the pot when making
boiled chicken or meat (spanish puchero).
Here you should check the batatas do not over cook and "disapear" in
the soup.
4. Dulce de Batata. I'll have to ask my wife for this, but the theory is
like this:
Peel batatas, cut them in chunks, boil them in some syrup. When soft,
let them cool and stay for a few hours. Mash and strain the batatas,
to remove all fibers. Return to syrup, add a few drops of Vainille
extract, and reduce, mixing, so it does not burn.
While you stand by the cauldron, deep in the night, cooking and mixing
the potion, you are entitled to recite some enchantments.
When it is thick, I mean VERY thick, let it cool.
When cool it should have a yellow-transparentish colour, and be solid,
like a kind of hard Jelly.
Serve slices of Dulce de Batata with Queso fresco - a soft, not matured,
kind of cheese - or, as I prefer this, with a strong Gruyere or Ementahl.
This is called "Postre Vigilante" (The cop's dessert).
Enjoy,
Juan-Carlos
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| Batata, Yucca, and Yautia (never heard of Name), are roots commonly
used in Puerto Rican cookery. I've peeled and sliced them and then
boiled them and eaten them just like regular potatoes. Very similar in
taste to sweet potatoes.
They're usually grated and used to make Pastelles (anyone have a good
recipe?).
Lori B.
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| >Back in the days when I did support work in Puerto Rico, I had a root veggie at
>a friends house. The name they called it sounded to my ears at the time like
>"yahm-ay". It was potato-ish in flavor, but different in texture, tougher,
>although that could have been the preparation.
That sounds like casava root (which the Brazilian restaurant in Maynard
used to have as a side dish, deep fried.)
I say used to, since they've apparently closed and a Korean
place will be opening in its place.
- Jim
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