- Thread starter PeterInBrat
- Start date
Word for Dominican Pumpkin?
You need to get out more. People in the Cibao , which is a large part of he DR call the celery root Rabano. Are they ignorant people - I don't believe so. It isn't any different than those that call a steelhead trout a salmon. It isn't important whatsoever. There is absolutely no reason for you to make a statement like you have done.
Well, that is your statement. I have met many people from the Cibao, have close relatives from the Cibao, and have even lived for extended periods of times with families headed by Cibaenos. I have not yet heard them calling the celery root r?bano.
That is not to say that the people you refer to don't exist. But I'be hesitant to assume that they are representative of the majority of the people from the Cibao. And yes, there are people who are confused about things and call one thing with the name of another. Often the reason is that they haven't completed many years of formal education (or did but have long forgotten what they learned). It's not the end of the world, though. You can be a very nice hard-working person, and still be confused about certain (or many) things.
Many things in the New World were named in that way, because a bird or a tree reminded the Europeans of something back home. Ruise?or and amapola are one thing in the Americas and another in Europe, but it is clear how they got their names.
Ignorance - or lack of imagination - may play a part in the process, but some names have stuck and have come into accepted use. In the case of cepa de apio, the alternative "r?bano" name goes beyond the DR:
http://www.gastronomiaycia.com/2009/03/03/apionabo/
And in the DR:
http://constanzadigital.com.do/noti...abano-de-constanza-es-un-tesoro-por-descubrir
http://elfogoncito.net/2012/05/19/raiz-de-apio-apio-nabo-apionabo-y-apiorabano/
Ignorance - or lack of imagination - may play a part in the process, but some names have stuck and have come into accepted use. In the case of cepa de apio, the alternative "r?bano" name goes beyond the DR:
http://www.gastronomiaycia.com/2009/03/03/apionabo/
And in the DR:
http://constanzadigital.com.do/noti...abano-de-constanza-es-un-tesoro-por-descubrir
http://elfogoncito.net/2012/05/19/raiz-de-apio-apio-nabo-apionabo-y-apiorabano/
I'd like to try cooking auyama like a butternut. Cut it in half, then cook cut side down in sugar water until it gets a caramel glaze..
J'adore auyama! I recently cut some small ones and roasted them with the skin, tossed with olive oil, fency French salt, and za'atar. A great culinary success.
I also am a huge fan of crema auyama soup. Although in order not to be such a HUGE fan (if you catch my drift), I order it only seldom.
Have also had great success with cleaning the auyama, roasting it briefly, and filling it with savory things like leftover Boeuf Bourguignon or curried chicken.
And yes. I always save and clean the seeds and toast them with very good salt as a garnish.
There are only a few vegetables that one can always count on here. Berenjena is one; zanahoria is another; and auyama is the other. And the kale is good. When you can get it.
I also am a huge fan of crema auyama soup. Although in order not to be such a HUGE fan (if you catch my drift), I order it only seldom.
Have also had great success with cleaning the auyama, roasting it briefly, and filling it with savory things like leftover Boeuf Bourguignon or curried chicken.
And yes. I always save and clean the seeds and toast them with very good salt as a garnish.
There are only a few vegetables that one can always count on here. Berenjena is one; zanahoria is another; and auyama is the other. And the kale is good. When you can get it.
I have done and it worked beautifully. Although I made it savory, without the sugar, but with cayenne and pepper and almond milk and eggs to bind it. I made it as a side dish last year at Passover.
Be still, my trembling heart. I also have plans for an auyama risotto, or for filling homemade ravioli with it, with fresh Dominican sage from my friend's garden. And brown butter.....I think I am hungry.
I often make pumpkin cheesecake. Same recipe as on the Libby's can, just substitute a pound of cream cheese for the canned milk. Crushed ginger snaps and butter for the crust!
Please PM me your e-mail address, I have this and a couple of other auyama recipes in Word documents.
The first link describes "cepa de apio" as "apio-nabo" or APIO-RABANO.
"El apionabo (Apium graveolens var. Rapaceum), tambi?n llamado ra?z de apio o apio-r?bano"
That is not the same as calling it plane rabano. The two-word expression suggest a cross between apio and rabano, or rabano-like apio...rabano is just a descriptor or adjective. This is like the variety of yautia called "yautia coco" because it has some resemblance with coconut. Obviously that is not the same as calling that yautia just coco.
The second link is more ambiguous about what it means. But they make clear they are referring NOT to the Cibao region, but specifically to Constanza, which is a relatively small town within one province in the Cibao.
Anyway, I can see how, for example, cepa de apio may have been brought to Constanza as apio-r?bano. But with time, if rabano proper wasn't being cultivated much near Constanza, people started dropping the first part of the name, and started just saying "r?bano" to mean "apio r?bano" ("it's the only thing with r?bano in its name around here"). Not sure if that is how it actually happened. But it is fine to keep in mind that at least in Constanza, when ordering either true apio, true r?bano, or cepa de apio, one has to be careful about what is understood.
Fine. The pic is actually in the linked article. I know it is a really special usage, which is why I advised "viewer discretion". Then again, some tribal people go about virtually or actually naked. So, that is an improvement. I suppose not many pictures of tribal people will be posted around here.
In my experience, it is really just in Constanza and the surrounding areas where it is cultivated that it is commonly known as r?bano. When you buy it from roadside vendors they tend to call it r?bano but in more formal settings like hotel and restaurant menus it is cepa de apio.
For a Christmas dinner I made pasteles de yuca filled with ground beef and wrapped in banana leaves, delicious.
Since pumpkin is hard to find in my area, I have been using batata in recipes that call for pumpkin. You just have to add more liquid to it since batata is more solid, but you come up with something very delicious. If you have ever made a pumpkin
shortbread dessert, try it with batata.