Chufas (a.k.a tigernuts http://en.wikipedia.org/wiki/Cyperus_esculentus) are tubers that are used in Spain to make a drink called horchata (http://en.wikipedia.org/wiki/Horchata). Water, soaked chufas and sugar (sadly) are the only ingredients to make it and is served cold. I tried it once last year and I kinda liked it, it tastes like a mix of young coconuts and almond milk. A friend of mine was in spain two weeks ago and brought me a bag of dried chufas.
What can I do with them besides making sugar-less horchata?
asked byLinaa (50)
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on May 25, 2014
at 04:40 PM
Hi everyone, Tiger Nuts are not only for making Horchata, but they are probably the healthiest 'single source' snack food on the market", and you will find the traditional Premium Organic and our patented Supreme Peeled Tiger Nuts at www.tigernutsusa.com
In addition Tiger Nuts are perfect for the Paleo Diet as they are NOT NUTS (they are a tuber) but Vegan, Dairy free, Organic, Gluten Free, High in Fiber, Low in Calories and Fats, High Nutrition and they taste great.
You can by our Tiger Nuts in trial size 5 oz bags and the standard 12 ounce bags too Click Here to go to our on line store.
If by any chance you are looking for larger amounts to make "Horchata" we have kilo blocks, just drop us a line at [email protected] and we will reach out!
on January 31, 2014
at 03:09 PM
Just eat them! You can now buy them pre-peeled from Amazon and eat them right out of the bag. (If you buy them unpeeled they require some soaking or grinding since they are dried for long-term storage). There are recipes too.
Richard Nikoley has a new post on them here.
Turns out these starchy tubers are one of the most nutrient-dense plants on the planet.
100g of these tubers have
- 141mcg of Folate
- 232mg of Phosphorus
- 86mg of Magnesium
- 519mg of Potassium
- 69mg of Calcium
- 4mg of Zinc
- 10mg of Vitamin E
- 17g of Dietary Fiber
- 23g of Fat
Extremely nutrient-dense. The fatty acid profile is nearly identical to olive oil and their caloric profile mimics that of human breast milk. Pound for pound they have twice the starch of a potato. They also have resistant starch in them.
They are very sweet, even taste like candy, but are low glycemic and are safe for diabetics (probably due to the arginine, fat and resistant starch).
Early Paleolithic ancestors are believed to have obtained 80% of their daily calorie and nutritional requirements from tiger nuts, with less than 3 hours of foraging per day.
on October 12, 2013
at 05:43 PM
Today I made horchata (soaked chufas + water) it came out great, already sweet on its own, no added sugar at all!!
I used the ground chufas (the leftover from straining the horchata) to make pancakes, they were awesome too! :)
nest, the salty version ;)
on September 30, 2013
at 01:09 PM
I love chufas and I make the horchata at home (I try to use as little sugar as possible). I have looked for other recipes with chufa. There are some recipes but most of them are based on chufa "flour" (of course it is not flour, just "crushed" chufas) and/or sweets.
I haven't tried it myself, but this recipe of Chufa's Alioli could be a tasty cold soup:
I hope you can understand a little spanish or an online translation helps you. The ingredients are: garlic, aolive oil, chufas, water, salt and bread (I guess you can skip the bread).
The day before you have to soften the garlic in the oven or pan. For this, you have to cover them with olive oil *without boiling it* during 40 minutes.
Then keep the chufas with salt in cold water for 8 hours and blend and strain them the way you make horchata. You will get a "salted horchata".
Blend the garlic and mix with the "salted horchata", blend them together and keep in the fridge.