Scrambled Eggs and Flowers

It recently occurred to me that I have written very little about Costa Rican food. A bit odd when you consider that not only do I live in Costa Rica but I am also half-Costa Rican and grew up eating Tico food. It may be cliché but for me beans and especially rice is the ultimate comfort food.  In the next few weeks I plan to share my culinary heritage by posting Tico recipes, that with some help from other talented cooks, have been tweaked to maintain traditional tastes while being vegetarian or vegan.

Today we start with a seasonal ingredient, Flor de Itabo which are yucca flowers. If you live in the southwest no doubt you seem them everyday. The petals of this beautiful white flower is edible. In Costa Rica markets and roadside full of Flor de Itabo branches mark the coming of Easter known here as Semana Santa since it blooms March though April.

Flor de Itabo is an excellent source of vitamin C and contains iron, phosphorus and niacin, as well as fiber. The petals are edible but the rest of the flower is bitter. Petals can become bitter if pinched, damaged or too old. Sort of like an old maid on Downton Abbey.

Most recipes are egg based such omelets (torta in Costa Rica). I have heard there are non-Costa Rican recipes for tomato-based soups that call for yucca flowers. For me eggs and Flor de Itabo go together like peanut butter and jelly. They naturally complement one another so why mess with generations of tradition?  Plus how can you resist the chance to eat what is literally scrambled eggs and flowers?

Torta de Flor de Itabo

Remove petals from the plant being careful not to pinch or damage until you have approximately 1 cup.  Wash carefully.

 

Place the flowers in boiling water and cook about 5 minutes until soft.  The petals should still be crisp but tender.  Drain and transfer to a plate.

Peel 5 small potatoes and boil. Then roughly mash and set aside.

Heat a small amount of canola oil and saute ½ finely diced onion and one clove of garlic. Cook until the onion is translucent.

Then add the Flor de Itabo and eggs. Mix to scramble ensuring the Itabo is well coated. Cook until the eggs are almost done and then add the potatoes.

Add salt and pepper to taste and serve.

Comments

[Flowers to Adelaide]

Wow, you made a awesome food. I don't know about this. I is definitely new for my eyes. I like your blog very much thanks for sharing.