Jicama - A versatile Mexican food

Sep 24, 2015

I shopped the Beddington Co-op this weekend and found Jicama.

Pronounced “he-kama” it is also known as Mexican yam and it is a sweet root vegetable that is grown throughout Mexico, Central and South America. While it is a common food item there, it is not often seen here but welcome in Calgary.

Remove the skin with a vegetable peeler, cut it into wedges and enjoy the taste that is a cross between an apple and a water chestnut.

You can cook it and add to soups or stews, but it is best served raw as it adds to the flavor of other foods.

Try any of these…
• julienne into fine strips, add chopped cilantro and squeeze in fresh lime juice for a great salad with Mexican food
• chop it into fries, mix with olive oil, sea salt, paprika and some chili powder for a snack
• dice one jicama into ¼ inch cubes, a few tablespoons of chopped cilantro, one chopped jalapeno pepper, juice from two limes, add thin slices of green apple and a bit of sea salt to taste and then fold in ½ cup of plain Greek yogurt for an incredible fusion side dish to complement anything Barbequed
This is a great low calorie, super nutrient vegetable full of vitamins…C, folates, inulin, riboflavin, pyridoxine, pantothenic acid, thiamin, and minerals including copper, iron, manganese and magnesium.

Thanks to Calgary Co-op for bringing in Jicama; if you haven’t tried it yet you will wish it was available year round.

- Jeff Black, Calgary food writer

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