What produce/ingredients did you buy or obtain today (2025)?

Still collecting! 👍
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Barriehie said:
@karadekoolaid Ever see these?
Click to expand...
Yep - that's yuca. Peel it and boil it until soft. It's often served with "parrilla" (BBQ) slathered with a chimichurri or avocado-based (Guasacaca) type sauce. You can also boil it until ¾ done, then deep-fry it.
It takes about 8-9 months to grow, but is very hardy.
In the Eastern/Southern states of Venezuela, they use bitter yuca (which is poisonous if just boiled) to make a typical indigenous wafer called "casabe" .
The malanga root in the photo above is peeled and (usually) cooked with a thin stew/soup called sancocho. In the south-east, there's a fritter called "akra" - grated malanga root (the small one - here it's called ocumo) mixed with a bit of garlic and dried fish, then fried.
 
karadekoolaid said:
Yep - that's yuca. Peel it and boil it until soft. It's often served with "parrilla" (BBQ) slathered with a chimichurri or avocado-based (Guasacaca) type sauce. You can also boil it until ¾ done, then deep-fry it.
It takes about 8-9 months to grow, but is very hardy.
In the Eastern/Southern states of Venezuela, they use bitter yuca (which is poisonous if just boiled) to make a typical indigenous wafer called "casabe" .
The malanga root in the photo above is peeled and (usually) cooked with a thin stew/soup called sancocho. In the south-east, there's a fritter called "akra" - grated malanga root (the small one - here it's called ocumo) mixed with a bit of garlic and dried fish, then fried.
Click to expand...
Yes, I used to buy these in Las Vegas, a bit closer to the source. Used to make jicama "fries" too!
 
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