Interesting foods

Nancy and I enjoy trying different foods, so when we see these, for us, exotic things in a grocery store there is a temptation to buy them (usually resisted, though). When in the south we keep seeing various Hispanic foods, some looking interesting, some not so much. Having no idea what most are or how to prepare them, though, we seldom pick any of them up. Recently we were looking at some roots and decided to make the plunge. We picked up a Jicama, a Yucca, and a Malinga root. It turns out that the Jicama is normally eaten raw and we found it to be quite tasty. We were told that it can also be cooked and stays rather crisp, much like the chestnut in Chinese cooking. We were told the other two were boiled like a potato, so that is what Nancy did. We found both to be very bland and almost tasteless. The Malinga had a bit more taste than the Yucca, but our curiosity being satisfied I think we will stick to potatoes. The texture of both is rather interesting. The Malinga has a texture much like well cooked beans rather than the somewhat grainy potato texture. I would have to say the Yucca is best described as very soft with no texture at all - almost like boiled okra, although not that bad! When the cost (over $1.00/lb) of these is factored in we will henceforth stick with good old American potatoes and rice - at least until we see something else that looks interesting. The only thing that we might possibly buy again would be Jicama.