Chayitas
English translation: Chayitas + description in parentheses
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| 16:14 Feb 4, 2016 |
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| Spanish to English translations [PRO] Tourism & Travel / Tour | |||||||
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|  Selected response from: Darius Saczuk United States Local time: 17:35 | ||||||
Grading comment
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| 4 +2 | Chayitas + description in parentheses |
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| 3 +1 | chaya-leaf patties / tree-spinach patties |
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| Summary of reference entries provided | |||
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| rEFS. |
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Answers
3 mins confidence: 
peer agreement (net): +2
peer agreement (net): +2Chayitas + description in parentheses Explanation: Don't translate -------------------------------------------------- Note added at 4 mins (2016-02-04 16:18:17 GMT) -------------------------------------------------- Divine Dining in Merida, Mexico - Each ... www.eachtinymoment.com › divine-dini... Mar 25, 2014 - On the menu was Poc Chuc (a traditional pork dish) with chayitas, sautéed red onions ... Jamie's Bloggers / Fried chayitas - Jamie ... Jamie Oliver › bloggers › viewtopic Jul 21, 2015 - 1 post Main ingredient · Dish type · Meals & courses · Occasions · Special ... Fried chayitas. Jamie's Bloggers / Chayitas - Jamie Oliver Jamie Oliver › bloggers › viewtopic Jul 21, 2009 - 2 posts - 1 author Chayitas are made with corn flour & the leaves of chaya, hard egg stuffed and ground ... |
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Grading comment
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41 mins confidence: peer agreement (net): +1
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12 mins |
| Reference: rEFS. Reference information: http://www.eachtinymoment.com/divine-dining-in-merida-mexico... Just four ingredients are needed to make chayitas — masa flour, water, salt and chaya. Chaya, also known as tree spinach, is a native Yucatan plant that was an important part of the Mayan diet. It’s a nutritional powerhouse, but must be fully cooked, as, like cassava, it contains a glucoside which can release toxic cyanide. Once simmered for 20 minutes or fried this is no longer an issue and the leaf is chock full of protein, calcium, iron and antioxidants. It should not be cooked in aluminum pots either. Spinach can be used as a suitable substitute. Next, measure equal parts of water and masa flour. Mix salt to taste into the water. Mix chaya and masa together in a separate bowl. Slowly pour water into the masa/chaya and mix until a lump forms. Hand roll masa mixture into pieces about the size of a ping pong ball. Press flat with a tortilla press and fold the sides toward the center. Fry in hot oil until golden brown. http://www.yucatantoday.com/en/topics/chaya-its-nutritional-... https://en.wikipedia.org/wiki/Cnidoscolus_aconitifolius Cnidoscolus aconitifolius, commonly known as chaya or tree spinach, is a large, fast-growing leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of Mexico.[3] The specific epithet, aconitifolius, means "Aconitum-like leaves". It has succulent stems which exude a milky sap when cut. It can grow to be 6 meters tall, but is usually pruned to about 2 m for easier leaf harvest. It is a popular leaf vegetable in Mexican and Central American cuisines, similar to spinach. The leaves should be cooked before being eaten, as the raw leaves contain a high content of toxic hydrocyanic acid. Up to 5 raw leaves can be eaten a day. One minute of boiling leaves destroys the acid. |
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