The tubers are part of our daily diet, they are necessary food to provide fast and quality energy to our body. They have been used since ancient times as food, not only potato or carrot are tubers, there are many more examples of these types of foods.
So today I want to specify in one of both tubers as the cube, it is very healthy and we will know about it.

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THE OCUMO

This edible stalk - it is not a root - is sometimes confused with what in Venezuela is called "occumo chino" (Colocasia esculenta). Our ocher is native to South America and has been cultivated since pre-Columbian times; from there it spread through the Antilles and Mesoamerica and after the 15th to the 16th centuries it reached West Africa; while the "Chinese" comes from Asia. However, both species are called in many parts with the same name and used in similar dishes or as a substitute for the other.

Besides the name that we know in Venezuela, it is also called yautía, malanga (Antillas), macal (Mexico, Yucatán), quiscamote (Honduras), tiquisque (Costa Rica), otó (Panama), uncucha (Peru), gualuza (Bolivia), malangay (Colombia); Portuguese: taioba, mangareto, mangarito, mangarás (Brazil); French: Caribbean Chou (Antilles); English: cocoyam; other languages: queiquexque (Mexico), tannia, taniera (Antillas).

This plant is perennial, reaches a height of 1.5 meters, with an upright cauliflower rhizome. Its leaves are large, petiolate, ovate-sagittate. Its flowers are white, afflicted, inflorescence in a fleshy, cylindrical spadix. Live in warm, humid and shady places; It is wild and is cultivated for food, medicinal and ornamental purposes.

MEDICAL PROPERTIES OF THE OCUMO

chicha-ocumoThe powders of the root or its cooking are applied in asthma and chronic catarrhs.

The poultice made with fresh root and honey from bees is used in gout and in corrosive ulcers; his juice with honey is ordered in cases of fistulas, in the ulcerous polyp and cancer of the nose, in the loins and to cause the abortion.

The juice, applied to the eyes, heals the clouds and opacities of the cornea.

The leaves cooked in wine are recommended in the chilblains, applied in the form of a poultice.

It is believed that the leaves of the occumo fight the effects of snake bites by rubbing their feet and hands with them.

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BENEFITS OF CONSUMING OCUMO

Properties-benefits-ocumoThe nutritional value of this tuber in Venezuelan food provides a rich carbohydrate supplement to the body.

Its consumption is recommended to people with food allergies, due to its particles of starch that are smaller than in other tubers, favoring its easy digestion.

The ocume has a minimum amount of proteins unlike other tubers, and unlike the Yuca, has a high amount of minerals such as iron and phosphorus beneficial to the body.

Its leaves, although not usually consumed in Venezuela, have more vitamins C, A, iron and calcium than other plants such as chard and spinach.

APPLICATIONS

Children and special needs: Although it has a similar amount of carbohydrates than other farinaceous ones, some experts consider that the occumo is recommended for young children and people with food allergies, because their starch particles, being very small, are more digestible. And although its protein content is relatively low, it has more than other tubers. It also has a high amount of minerals, surpassed only by cassava.

The ocumo, if it is fresh and in good condition, can be stored in the lower part of the refrigerator for about a month. Its flavor, although it has a certain similarity with that of potatoes and sweet potatoes, is described by many as "earthy nuts"; its meat is firm and after the husk is removed, it is cooked in water with a little salt for about 30 minutes, if you prefer boiled.

IN THE KITCHEN

Finely cut the ocumo and fry it in abundant oil, which will obtain some delicious and original chips, which you can offer your guests with a mojo or guacamole or even simply seasoned with a little salt and garlic, as is done with tostones . If you prefer them more succulent, make sticks and fríalos also.

The occu is a good base to make donuts and cakes, as is done in recipes from countries like Colombia, Cuba, Puerto Rico and others. If you want to experiment with a different puree, to accompany stews, pickles, ceviches or a roast, try to make it with this stem, boiled and crushed with butter, milk or cream and a little cheese. This puree can be a good base for a meat or tuna roll or a stuffed cake.

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