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Published on Friday, April 21,
2023
 By Melissa
Pette
Ñame is a tuberous plant that is cultivated in several rural farms in Costa Rica. The ñame tubers are similar to other roots like sweet potato or yucca and are an important source of carbohydrates. In Costa Rica, the root can be cooked in various ways, such as boiled, roasted, or fried.
Our new friends, Kate and Phil Douglas, a couple of retirees from Sealy County in Texas, are inviting us to try their delicious creamy mash ñame.
Five years ago, the Douglases changed their lifestyle in the vast Texas plains for a happier lifestyle in Escazu hills, in San José.
They tell us a little about their history and the reasons for deciding to retire in Costa Rica.
"We were born and raised in Texas. Retiring in Texas would be just fine for some folks, but for us, it was an everyday challenge," Phil said.
"We have visited Costa Rica several times. And we decided to reside here mainly because the Texas lifestyle just isn't for everybody. Rural life does feel cramped and suffocating with us," adds Phil. "And one day, like any other day, we made the decision that our life required a change of scenery, climate and new adventures."
Now, we are part of a friendly expat community. They are like a new family to us. Life is good with us now," Phil added.
The Douglas duo learned to cook ñame with the help of their domestic worker, Ana Lucia. And preparing these recipes is much easier than you imagine. So let's go to the kitchen!
Creamy mashed ñame By Kate and Phil Douglas From Sealy County, Texas. Living in Escazu Hills, San José
The
ingredients for four servings are:
First, peel the ñame and cut it into small pieces.
In a large pot, add the ñame pieces and water, and bring to a boil. Reduce heat to medium-low and let it simmer until the ñame is tender and cooked through about 20-25 minutes.
Drain the water and transfer the ñame to a large mixing bowl.
Add milk and butter to the mixing bowl with the ñame and mash until smooth.
Season with salt and pepper to taste and add some parsley leaves on top.
Serve hot as a side dish with turkey, chicken, steak, herb and mushroom stuffing or fried fish.
Enjoy your delicious and creamy ñame puree and have a Pura Vida weekend!
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