Mashua: Three Slow-cooker Recipes

The most common question that we get about mashua has nothing to do with how to grow it, but what to do with it once you have it: Do you actually eat this stuff?  The answer is yes, but I have to admit that it isn’t always with a great deal of enthusiasm.  We have found a few ways to prepare mashua that are very tasty.  I typically first recommend making pickles and then to try substituting it for potato in spicy Indian-style dishes.

As we have cooked more mashua, we have discovered methods of preparation that suit it.  Now, we’ve started to zero in on the commonalities.  We find mashua is actually very tasty when prepared according to three rules:

  1. Cook mashua at low temperature for long duration.
  2. The dish should have some fat or oil in it.
  3. The volume of liquid in the dish should at least equal the volume of the mashua.

According to those rules, we have come up with three recipes that showcase mashua to good effect.  Not being any sort of whiz in the kitchen, my goal was to strip these recipes down to a minimum of ingredients and effort.  I’m sure that you can improve them quite a bit and I hope that you will.  The goal here was to prove that mashua can taste good and act as a staple ingredient in everyday recipes prepared with things that many people already have on hand.  We would happily eat these regularly, although we were less thrilled with the onion soup sodium bomb than the other two.


Top: mashua curry, Left: mashua in onion soup; Right: sweet mashua with bacon

The recipes are all cooked in the exact same way: combine all ingredients, then cook in a slow cooker on low for 6 to 8 hours.  The lid can be removed for the last hour to thicken the sauces a bit, but they are fine either way.

(Incidentally, I have a real appreciation for people who take pictures of food that make it look appetizing.  Clearly, that is not one of my callings.)

If you are only going to try one of these (and you aren’t vegetarian), we recommend the Sweet Mashua with Bacon.

Mashua Cooked in Onion Soup

1 pound of mashua, whole or cut into pieces

1 packet onion soup mix

1 ounce ginger, peeled and chopped

1/2 tablespoon sesame oil

1 1/2 cups water

Sweet Mashua with Bacon

1 pound of mashua, whole or cut into pieces

1 medium onion, peeled and chopped

1 slice of thick bacon, cut into several pieces

1/4 cup molasses

1 1/2 cups water

Mashua Curry

1 pound of mashua, whole or cut into pieces

1 cup coconut milk

1 medium onion, peeled and chopped

2 teaspoons cumin powder

1/4 teaspoon asafoetida powder

2 cloves of garlic, chopped

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