Here’s a play on the very American dish…succotash. In the video below you’ll see how to harvest and process the Yucca whipplei seedpods. Be sure that you are harvesting VERY young seedpods, and that you boil the seeds until all of the soapy taste has been removed. We then head to the kitchen with Chef Bob, where he adds a new twist to this old favorite.
Yuccatash
2 c yucca seeds
2 c corn, shaved off the cob
2 c kidney or lima beans
4 T yellow onion, finely chopped
1 T butter
1/2 c chicken or vegetable broth
salt & hot pepper powder mix to taste
Use only VERY young yucca seedpods. Broil the whole seedpods for 20 minutes. Cut them open and scoop out seeds. Boil seeds in at least 2 changes of water, or until soapy taste is removed. Rinse them in cold water. Saute onions in butter until translucent. Add corn and broth and cook for 1-2 minutes. Then mix in yucca seeds and pre-cooked beans, salt & hot pepper mix, and heat thoroughly. Serves 6.
I have eaten the green of the yucca whipplei seed pods before but not the seeds themselves. I only cooked the pod without the seeds a few minutes. The white parts were bitter with the sopanins yet.
I see the link to ForageAhead group.
Hi John!
of course there’s a link to Forage Ahead! 🙂 So I’ve roasted the young pods…with seeds inside…over hot coals, which was really nice. And then did the boiling technique for the unripe seeds inside. You do have to make sure there’s no bitterness/soapiness. I’m sure there are natural variations in the plants as well. anyhoo, let me know if you try them again next year.
cheers, ~sunny