Jicama (the "j" has an "h" sound), is a Central/South American tuber In the Philippines (where the jesuits brought it, from all I can tell) it's called Sinkomas or Cincamas. (spelling is somewhat optional, apparently).
I loved it just plain as a kid and I have had it covered in lime juice which works well, too. Also, any recipe that calls for Chinese Water Chestnuts, you can use it as a substitute. It's flavor is very light and a bit sweet and cooking it tends to break that down completely so that it mostly remains a texture.
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In the Philippines (where the jesuits brought it, from all I can tell) it's called Sinkomas or Cincamas. (spelling is somewhat optional, apparently).
I loved it just plain as a kid and I have had it covered in lime juice which works well, too. Also, any recipe that calls for Chinese Water Chestnuts, you can use it as a substitute. It's flavor is very light and a bit sweet and cooking it tends to break that down completely so that it mostly remains a texture.