Ingredients Explained: Jícama

Jícama (pronounced /ˈhiːkəma/), otherwise known as củ sắn in Vietnamese, is the tuber of the yam bean. With its origins in Mexico and South America, the use of this water-dense root vegetable has spread into a number of cuisines across Asia.

During the Vietnam war, refugees would take jícama aboard the boats on which they fled the war-ravaged country. They would eat the jícama raw on its own (similar to how one would eat an apple) as a water source since water was difficult to get a hold of, as well as to sustain energy.

How it's grown/ where to find it

Jícama thrives in hotter climates and require long periods of no-frost to thrive and grow. Although jícama has a peak growing season in autumn (fall) you should be able to find this vegetable at your local grocer, if not, you'll find it at health food stores that have a fresh produce section or most commonly, your suburban Asian supermarket.

Health benefits

As a snack or crunchy addition to dishes, jícama are incredibly low calorie, as they have such a high water content. A great source of vitamin C which can help fight inflammation, jícama is also a great source of dietary fibre that will fill you up and keep you satisfied whilst providing hydration.

Nutritional information

Courtesy of USDA: http://ndb.nal.usda.gov/ndb/foods/show/3315?qlookup=11603&max=25&man=&lfacet=&new=1

How it's prepared

Peeled jícama before black 'eyes' are removed

Its skin is very similar to that of ginger, but is slightly thicker, making it easier to peel. To peel a jícama, first remove the cut-end and lever your paring knife just below the skin and pull the skin away from yourself, being careful of your fingers. Do this from both cut-ends of the jícama to ensure the skin is thoroughly removed. You may find that the skin along with some dirt will remain caught between the crevices of the jícama, all you need to do to remove these is cut a small wedge where the skin and dirt are. Similar to potatoes, Jícama also have black 'eyes' that need to be removed before consumption. These 'eyes' are edible, however, they cause a bitter and unpleasant taste. Finally, gently wash your jícama under some cold running water to remove excess dirt (this process may also allow you to remove black 'eyes' previously missed).

Reccommended recipes

Now that your jícama is thoroughly cleaned you may be wondering what you can do with this strange tuber. Your first option is to simply eat it on its own raw. If, like me, the taste doesn't appease you then there are great recipes that I've posted (I will update this list as I post more recipes!):

- Jícama kebabs: Street hawkers in Vietnam (back when my dad was in school) would cut the jícama into bite-sized pieces and create a sort of skewered jícama kebab that people would dip in a bag containing fresh chili pounded with salt (muối ớt, similar to Pico De Gallo Mexican fruit seasonings). My dad said that they would chill the chunks in iced water and skewer them on order as a cool snack in the heat of Vietnam

- Bò Bía (Jícama Rolls): Click here for the recipe. A great fresh rice paper roll and can be pre-made and refrigerated for up to three nights.

Love and luck in your cooking!

- Unadorned Eats

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References:

- http://en.wikipedia.org/wiki/Pachyrhizus_erosus 
 - http://ndb.nal.usda.gov/ndb/foods/show/3315?qlookup=11603&max=25&man=&lfacet=&new=1
- http://www.kitazawaseed.com/seeds_jicama_2.html
- http://www.specialtyproduce.com/produce/Jicama_917.php
- http://www.nutrition-and-you.com/jicama.html