Virgilio Martínez: What’s On My Plate.
“In the culinary world, the mashwa is attractive because of its versatility. For example, we use the dehydrated skins to prepare a broth which, depending on the variety, may come out differently. They can be consumed raw or cooked, steamed, fried, smoked, boiled, mashed, with an emulsion, as a sauce, as a thickener, or a sweetener. The possibilities seem infinite.” [Photo: Wikimedia Commons]