We took some pictures of our cuban food (shocking, I know).  I will still need to get the black beans, vegetable paella, and the mojo chicken – but here are some of the exotic roots once they were peeled and cooked. First of all, how cool is it that I was cooking with one of the taro chips (again you can tell by the dots).  I peeled it and chopped it into chunks, and then, keeping with Cuban tradition – fried it.  Apparently, frying is a big thing in Cuba (one of the Cuban contestants on a cooking show had fried a very  nice cut of beef and was blasted for it). I put 2 inches of oil in the frying pan, and waited until the oil was *hot* before I started frying.  You have to be careful not to start frying with oil…

I just went to another Asian market today – eagle eye reader – Tzivia R. told me about it.  Ali B. went with me – which was so much fun – first she knew how to get there (a big plus) and second – she knew her stuff about strange fruit (don’t get the durian fruit – unless you are willing to hold your nose, apparently it tastes ok but the smell is something you very much wouldn’t want to eat — apparently these fruits are banned in public places in Singapore.  It’s this big spiky fruit – I didn’t get a picture, but pisces.eu had a picture I borrowed below). They had all the usual fruits – but we also got malanga – this is a tuber that is one of the vegetables used in the Taro chips bag.  You can tell from…