Harvested tubers of “The American Groundnut” showing the typical “sausage-like stringing out” of the tubers. The American groundnut would have been the North American staple crop had it not been for the adoption of the South American potato! – according to William Blackmon. It has a delicate flavour, a hearty consistency and is a filling compliment to almost any meal. Photo by William J. Blackmon Sample recipe using Apios Americana - Groundnut and Olive Stew; Source: Earthweeds (Text adapted from Earthweeds; Original text retrievable from http:// www.eattheweeds.com/www.EatTheWeeds.Com/EatTheWeeds.com/ Entries/1944/7/20_Groundnuts%3A_Tasty_Anti-cancer_treat_.html) Ingredients: 250 g 500 g boiled groundnuts 500 g olives 500 g chopped tomatoes 1 large onion chopped Garlic according to taste Water (sufficient quantity to cover the ingredients) 1 tablespoon olive oil Pepper according to taste 1 lamb shank or 500 grams of other meat Salt according to taste Preparation: Cook the cut groundnuts in a water pot until done, for approximately 40 minutes. Drain the water and place the groundnuts along with all the other ingredients in a pot. Cook them on low flame, until all ingredients, including the meat are ready. Pagina 37
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