Oh, jag har alltid undrat vad det är för knölar de säljer i invandrarbutikerna! Chufa, jordmandel : nu vet jag vad de ska användas till.
Spännande, ska snabbast möjligast besöka och inhandla eftersom jag har några plantor på G. Jag har satt frön och de växer bra, 20 cm höga.
Man gör tydligen en dryck av den som kallas Horchata (i spanien görs den på jordmandel, i mexiko på ris.)
Recipe for Horchata de Chufa
· 1 Kg Chufas
· 1 Kg sugar (as required)
· 5 litres water
· 1 cinnamon stick
Thoroughly wash the Chufas, rinsing them in clean water and removing any little hairy fibres that remain. When thoroughly clean, soak the Chufas in cold water overnight, or for 14 hours.
After the Chufas has been soaked rinse again in clean water, until the water runs clear, then drain. Next, place the Chufa in a blender, or mash, until the consistency is that of soft paste. Add a little water at this stage, if necessary. This technique would traditionally have been done with a pestle and mortar.
Add the 5 litres of water to the paste, place the cinnamon stick into the mixture, and stir. Store the liquid in a cool place for 2 hours. After a couple of hours add the sugar and stir until it has dissolved. Strain the mixture thoroughly as many times as required until a fine, milky liquid remains.
The Horchata de Chufa will stay fresh in the fridge for approximately four days.
