DailyCelestialChallenge-Saturday-Agriculture

Ocumo Venezuelan

The Ocumo is a perennial herbaceous plant native to the American continent that grows in tropical and humid areas of heart-shaped leaves, approximately 40 to 200 cm long.

By the time of the discovery of America, this food was an important crop in Central America, Colombia, Venezuela and the Antilles; and in his writings the historian José de Oviedo y Baños and the friar Bartolomé de las Casas referred to him as one of the best foods of the Native Americans.

The vegetable is an easy vegetable to sow and harvest because it does not require much care, it only requires water for its development, and it can be given in any type of land, its costs are accessible to the Venezuelan's pocket since its production is high more than 94%. tons are processed in Venezuela annually. In Venezuela, it is known as the Chinese ocumo, in Panama as otoe, in Bolivia as a baluse, and in Colombia as taro.

This vegetable in Venezuela can not be lacking in soups "sancocho" nowadays has become the main substitute of carbohydrates, "arroz pasta" Nowadays we are going through the most difficult economic times and this vegetable is one of the most accessible and appetizing to satisfy the people recommended 100% in the whole world this delight that gives us jehova

Among its most notable benefits we can highlight its ability to substitute food for example if you are going to make a grill and the yucca is not softened, go to the occumo and you will have the full security that will fulfill what you are looking for. Its flavor, although it has a certain similarity with that of potatoes and sweet potatoes, is described by many as "earthy nuts"; its meat is firm and after the husk is removed, it is cooked in water with a little salt for about 30 minutes, if you prefer boiled.

In the kitchen: Finely cut the ocumo and fry it in abundant oil, which will obtain some delicious and original chips, which you can offer your guests with a mojo or guacamole or even simply seasoned with a little salt and garlic, as do with tostones. If you prefer them more succulent, make sticks and fríalos also.

The occu is a good base to make donuts and cakes, as is done in recipes from countries like Colombia, Cuba, Puerto Rico and others. If you want to experiment with a different puree, to accompany stews, pickles, ceviches or a roast, try to make it with this stem, boiled and crushed with butter, milk or cream and a little cheese. This puree can be a good base for a meat or tuna roll or a stuffed cake

John 6:35
He who eats of everything should not despise him who does not eat certain things, and he who does not eat everything should not condemn the one who does, for God has accepted it.