Velvet Bean (also known as cowitch, cowhage, kapikachu, nescafe, sea bean, kratzbohnen, konch, and atmagupta)
Velvet bean plant is actually a pest-resistant vine that typically grows in tropical warm climate regions of the World. It is called “velvet bean” because of the plant is covered in soft hairs when young.
The velvet bean is an excellent source of protein and can be made into a garnish, condiment, or pickled. The overall nutritional value of the velvet bean is comparable to that of more commonly eaten legumes, such as soybeans, cowpeas, and groundnuts.
My research over the internet indicates that Velvet Bean has been used as treatment for Parkinson’s Disease, though, as of 2010. The bean contains levodopa and can be used to increase dopamine production in order to treat varying disorders, including depression and sexual dysfunction. I have made Velvet Bean Tortillas twice in the past and my family loved it. It goes well as a snack with pickle or as a side dish to be eaten with vegetables.
The Recipe: Serves 6
Velvet Bean Tortillas
- 12 ounces of corn flour
- 4 ounces of velvet bean (ground into a flour in a blender)
- 1 Tbs Olive oil
- Salt to taste
- 4 tbs to 8 tbs water to make the dough
Put the corn and velvet bean flour into a bowl.
Add a teaspoon of salt.
Add 4 tablespoonfuls of water (if after few minutes of mixing the dough is still dry you may add another two tbs of water), Add one tablespoon of oil.
Mix well to form dough. (Tip: I use my hand – it produces the best results). Knead well (usually takes about 10 minutes)
When the kneading is done, make 12 portions and roll each into a nice round shape and thin.
Place each raw tortilla on the hot pan and cook on each side for about 2 minutes (or more if your tortillas are thick). Cook it until it is no longer doughy. Remove from the pan and serve hot. Any pickle or vegetable goes well with these Tortillas.
Tip: A teaspoon of butter spread on the hot Tortilla makes it really delicious.
|Total Fat||1 g||7|
|Saturated Fat||0.2 g|