Tiquisque Fritos
By Paul Rees
Tired of French fries? Wondering how to cook those dirty brown tubers you see in all the markets?
In Costa Rica they’re called Tiquisque. Around the world, they belong to a crop as important and widely eaten as rice and potatoes. Although slightly different species, they’re most commonly called Taro, Ñampi, Dasheen, and Cocoyam among other local names. Growing wild or in the garden they’re known as Elephant Ears.
Tiquisque
Tiquisque are a good source of fiber, vitamins B6, C, & E, and minerals potassium and manganese among others. However, they also contain Calcium oxalate which is poisonous when raw but rendered harmless when cooked. Calcium oxalate can also be a skin irritant, so wear gloves during preparation if you have sensitive skin.
Tiquisque are available in every food store in Quepos – Manuel Antonio, and probably Costa Rica. When buying them, they must be firm without any soft or rotting spots. The freshest still have purple growing tips at one end. When cut open, they’re creamy white with tiny pink striations in the flesh, and begin immediately to sweat starchy white sap. Green season seems to be the best time to buy Tiquisque because I’ve been seeing some beautiful ones over the last couple of months. During the dry season they’re often dried out, thick skinned, and slightly spongy. An old soft Tiquisque does not make good fritos.