I somewhat slow to cook my topi-country. From Oregon to Trinidad, I had to conduct a thorough investigation to discover, in fact what it was.
Topi Tambo, Sweet Corn Root, Jerusalem artichoke-Country or even Leren among Hispanics. These are all names that can take this small tuber according to regions. Countries which are confined to the pelvis and caribbean South American continent.
In Martinique, the culture is quite confidential. This, I thought so. After 15 years, this is the first time I met this vegetable. There are two reasons: It is grown on small areas and its cycle is very long, more than one year. The merchant had told me that it does not grow all the time. I have not found an argument to explain the absence of large-scale cultivation. I have my own idea. Topi-country family of Calathea.
They are herbaceous ornamental leaves immense and variegated es. The type of plant that takes a max of place ... to provide a small rhizome in the case of Calathea Allouia (That's the name of science topi ....). That may be a reason. In South America where there is a little more space, it would seem more frequent. I do not speak English. I could not read the literature.
What else to say. Were advised to cook in water without peeling. The Trinidadian flavor like corn salad. Its texture is firm but not dry. Some compared it to "water chestnut" present in Asia.
I thought I sauteed in duck fat, it should not be bad.
I rubbed them well, cleaned before cooking them in boiling salted water. I was told after 30 minutes but this time it was still hard and almost 'as firm, 1 hour later. I thought making pasta .... before deciding to stop the cooking, peel them (enough pain) and fry them in duck fat with a few spinach leaves. I wet with a little vegetable broth. In the same way I cook turnips.
The turnip, that's good!!
It is true that it smelled of corn, which is curious because we do not find the taste. It was rather bland without being disagreeable. The texture was nice, dense without being stodgy.
experience for sure. Unforgettable? ... I think not.
With all that, I still do not know the taste of an artichoke from there.
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