I have already posted a number of souse recipes on the site, and topi tambo souse is another for you to enjoy. This is another special recipe for all the readers who are vegetarians - and probably non-vegetarians as well. This is the second vegetarian souse posted, the other is green fig souse. If you want to learn more about topi tambo you can refer to this link where you will also learn how to cook topi tambo.
Now, topi tambo (Calathea allouia) is also refered to as Guinea arrowroot or sweet corn root. In spanish speaking countries it is called cocurito (Venezuela) and lerenes (Puerto Rico). It is not so abundantly available as this root species is cultivated on a small scale by a few growers, particularly indigenous growers. The topi tambo crop has a long vegetative cycle (10 to 12 months). This is why it not so well available in the market. According to my experience, it is only available around Carnival time. So, when you see it in the market, buy it. And, probably freeze a few so you can enjoy your topi tambo out of season.
The Topi Tambo Souse Recipe
This is a very simple recipe, and the only challenge you would experience would be trying to resist the urge to eat the boiled topi tambo while you peel it. However, you will soon reap the rewards if you do not give into the urge of eating it. If you have never tasted this root, you will notice that once it is cooked it remains quite crisp. This is why it is also a favourite in salads and other meat dishes (such as fish).
TOPI TAMBO SOUSE
1 lb topi tambo
2 teaspoon salt (to boil)
4 cloves garlic
1 cucumber, peeled
1 medium onion, sliced thinly
½ cup chopped chadon beni
⅓ cup lemon juice
1 tablespoon salt "to season"
2 teaspoon pepper sauce
Topi Tambo Souse
- 1 lb topi tambo
- 2 teaspoon salt to boil
- 4 cloves garlic
- 1 cucumber peeled
- 1 medium onion sliced thinly
- ½ cup chopped chadon beni
- ⅓ cup lemon juice
- 1 tablespoon salt “to season”
- 2 teaspoon pepper sauce
- Wash and place the topi tambo in boiling salted water.
- Boil for 15 to 20 minutes.
- Peel the topi tambo and set aside.
- Thinly slice the cucumbers, onions, garlic and add the chadon beni. Place in a deep bowl,
- Add the peeled topi tambo to the chopped ingredients.
- Add the pepper sauce.
- Add the lime juice, salt and a little water. Soak for at least 3 hours then serve.
So, how do you like it? I know it's a little different, but that's what we're all about here on Simply Trini Cooking; always pushing the boundaries. Well it's good to post for the new year I hope you like my Topi Tambo Souse recipe.
Ah gone 🙂
A vegetable I have never heard of! Thank you for posting that article about topi tambo, very interesting.
Thank you so much for the recipe. I never thought about using Topi Tambo as a souse. They're in season right now in some parts of Trinidad. Being a vegetarian for more than 20 years I'm always looking for new ideas to spice up my cooking. Thanks so much. Your site is truly a resource I can count on.
Growing up in Grenada, my dad would sometime bring home topi tambo from the garden. It was my favorite root veggie. Living a vegan lifestyle has encouraged me to change many of my favorite recipes. Never thought of making meatless souse. I have to try this. Since I may not find topi tambo in the market, I will make it with taro or dasheen. Thanks for the creation. Wish I could have some right now. To satisfy my craving for souse, I would combing sliced cucumbers, dill, garlic, lime juice, shadow benni a pinch of salt, a green jalapeno pepper then enjoy. Now I can add a root veggie to the mix. Thanks have learned a lot from your cooking experience.
One of my absolute favorite treats that I don't see often here in South Florida. Managed to get little bag of it in Canada a couple days ago. This, with my Auntie's amazing pepper sauce...Lord Faddah!
Thanks for sharing! #inspiration