Mashua

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About Mashua
Wikipedia Article About Mashua on Wikipedia

The mashua or añu is a perennial plant grown in the Andes for its edible tuber. It is a major food source there. The tuber is rather peppery in flavor when raw, but this quality disappears when cooked.

The plant is well adapted to high-altitude subsistence agriculture. It grows vigorously even in marginal soils and in the presence of weeds, and gives high yields; the tubers comprise as much as 75 percent of the mature plants by dry weight (40 percent is typical for cereals), and 70 tons per hectare have been produced under research conditions.

Its extraordinary resistance to insect, nematode, and bacterial pests is attributed to high levels of isothiocyanates. In Colombia, it is planted as a companion crop to repel pests in potato fields.

Mashua has also been used to treat nephropathy and as a diuretic.

Popularization of mashua may be limited by its strong flavor, and its reputation as an anti-aphrodisiac. Indeed it been recorded by the Spanish chronicler Cobo that mashua was fed to their armies by the Inca Emperors, "that they should forget their wives"

Buying Mashua
Although Mashua is one of the most popular vegetables used in different dishes, you can get it for a very reasonable price. If you are cooking for a large family, you will want to purchase larger quantities of Mashua and store them properly. The cost of this vegetable varies depending on many different factors, such as marketplace location, local competition, type of Mashua that you want to purchase and so on. An older Mashua will most likely cost less than a freshly picked one, but this also depends on where you buy it from, as some stores might not differentiate their vegetables like this.

Preparing Mashua
With an ever-increasing speed of life, cooking times are now more important than ever. Cooking Mashua is fast and easy, thus recommending this vegetable as a good first choice for many meals. When cooking this vegetable you should try and slice it up, so that you diminish cooking time even further. Most dishes using Mashua require you to prepare it before starting the dish, but only call for cooking it for a short time. Sine this vegetable cooks so quickly, it’s a good idea to supervise it closely so that it doesn’t get overcooked.

Cooking Mashua

 * Stir-frying Mashua
 * Steaming Mashua
 * Boiling Mashua
 * Pan-Frying Mashua
 * Roasting Mashua
 * Stewing Mashua

There are so many ways in which you can use Mashua. Cook it in soups, chop it up and toss it in salads or use it as a side dish for different meat dishes. The list of Mashua recipes is almost endless, mainly because this is a very popular vegetable in many countries and chefs are always coming up with innovative ways of preparing Mashua. Many vegetarian menus place Mashua within the top ten plants, but this nutritious vegetable is also used in many meat-based dishes.

Salads
If there is a modern favorite vegetable that you can use in salads it has to be Mashua. This tasty and highly nutritious plant offers a perfect blend of taste, density and shape for any salad. Use it in strictly vegetarian dishes and salads or mix it up with fish or different dressings and sauces for an unforgettable taste.

Side dishes
Although Mashua has all the main qualities to become the “attraction” of the table, it is often used as a side dish. Many popular side dish recipes include Mashua on their ingredient list, as this vegetable offers the right mix of taste and visual elements. Meat is often accompanied by Mashua, as this creates and excellent balance from many point of view. From a nutritional point of view, Mashua is a perfect complementary element for all sorts of meat, as it offers vitamins and soluble fibers. Using Mashua in side dish recipes is also recommended because it aids digestion and makes even a heavier meal feel light.

Soups
Together with different other vegetables, Mashua is one of the main ingredients of several tasty soups that are enjoyed all over the world. Since Mashua takes a short time to cook, it’s a favorite vegetable ingredient for many cooks and professional chefs. In many recipes you will notice that the Mashua is only added towards the end of the preparation time – this is because it cooks rapidly and adding it late enables it to keep most of its nutritious elements. Often combined with chopped and minced veggies, Mashua may be used in different shapes as part of a soup.

Mashua Recipes
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