P.S. They are beans.
Saturday, October 20, 2012
Psophocarpus tetragonolobus
P.S. They are beans.
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P.S. They are beans.
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About Me
- Ken Albala
- Food Historian at the University of the Pacific. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
7 comments:
Lovely find in the continental US! I remember these from the time spent in the rural outback of the Thai peninsula.
How did you prepare them? There are lots of good recipes - from India to its native New Guinea and most places in between. One of my favorites is a Thai recipe with with coconut, chili, tamarind and peanuts - yum!
A simple stir fry, but also pickled in brine and another jar in vinegar. They're perfectly lovely. And this week there were two different people with them at the market. And never before in the past 20 years!
Wing Beans!
They were used in a competition dish that was made during an Ozzie tv cooking competition, My Kitchen Rules (Beef fillet with green papaya salad with wing beans)
http://tvnz.co.nz/my-kitchen-rules-season-3-recipes/4963164
That specific recipe isn't listed, but at least this gives you another name to search with...
I picked a nice little bag of these and stir fried some (they were delightful!) and then tried to ferment in brine (one vessel whole beans, on cut in pieces) .....they were a fail....for some reason. I think maybe because in one jar, I included some blossoms (which you MUST try....they taste beautiful) How did your fermented ones come out?
It reminds me of a similar fruit/vegetable called Tetrapleura tetraptera..which is sold dried in Nigeria, with the pulp transformed into a spice for making pepper soup, the Nigerian equivalent of Chicken soup.
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