Discussion Board

There is a neat little grocery within walking distance of the campground where we are presently parked. It serves mostly a Spanish speaking clientele and has some very interesting and unfamiliar items. Mexican cuisine is far from my strong suit. My husband will have fun exploring all the dried chiles. I have yet to check out the seemingly extensive dried beans and lentils bins. But right now I have three questions.....

What is jamaica? It is with the dried chiles, tamarind pods, brown sugar cones and stuff. I tried googling it, but all I get is stuff about the Caribbean island.

In the produce department there are packages of prepared cactus paddles. Napoles? Napolitos? I know what it is, the flat green paddles of a particular cactus that have been dethorned, peeled and diced. But what do you do with it? It all looks so fresh and lovely.

Also in the produce department, in the herbs section, is epazote. Long ago I read that is is put into dried beans being cooked, I think.

I just know someone from the southwest can answer these questions, thanks.

Are you sure it isn't "jicama"? http://www.wisegeek.com/what-is-jicama.htm

Jamaica is hibiscus flower. You can make a tea.

Nopal is often used as a salad side dish in vinegar or scrambled with eggs. I like to grill the whole paddle with salt and lime.

Epazote is an herb used to season dishes like beans or rice.

We occasionally got nopales and nopalitos with our CSA share. To help members out, they put a number of recipes up for their use. Go to the recipe page here and scroll down to "prickly pear pads" for ideas. Obviously delete any oil or animal products from recipes as needed.

Personally I don't care for nopales. Too slimy, like okra. I'd eat it if there was nothing else available (TEOTWAWKI) but I'm not going out of my way to add it to my diet. Prickly pear jelly - made with the pink fruit, on the other hand, is a staple.

I agree! I did have to eat it for a few weeks living in a remote area of Mexico where there really was nothing else available (long story)! But really, grilled with salt and lime wrapped in a fresh corn tortilla it's not too bad!

Jamaica tea is very tasty and fruity, but I've never had it without sugar. Epazote is also good but I have a hard time finding it in my area, sometimes I can find it dry, but never fresh.

Epazote is added to bean dishes, and supposedly makes them less gassy.

Thanks all! Okay, if the cactus paddle is slimy like okra, that's a big ICK for me! Don't drink tea. Will have to get some epazote to try with some dried beans.

Another question...... fresh garbanzos. I saw them leaving the store in large volumes, lovely little light green pods. I tried to ask someone in line what she did with them, but the language barrier meant we didn't understand each other.

Fresh garbanzo's are the "new edamame" according to what I saw online. Only available for a short season. Steam, peel, eat.

Fresh garbanzos are very tasty with lime and a sprinkle of chile or curry! I wish I could find those around here.

Steaming time?