Holy Spoons

The gift of hospitality sometimes comes with food.

Jicama Fries and Barbecue Dipping Sauce


Once upon a time, I said to my mother, “the next time you go grocery shopping, could you bring home something weird?” And she certainly did. She brought home, among other things, bánh tráng, bean sprouts (both used in the spring rolls), an unidentified object we thought was yucca but turned out to be nothing more than very potent horseradish, and one jicama (consult wikipedia for more information).

After a little research, jicama oven fries seemed like the best bet. I used a recipe from Healthy Recipes, and really didn’t make any changes at all. We did find them a bit mild in terms of spicing, though, and for those not accustomed to the flavor of jicama (like us) it can be a bit of a strange experience. Luckily we were also having barbecue chicken that night, and there was some barbecue sauce left over. Turns out it works splendidly on the fries!. The original recipe is here, and it’s a pretty great basic recipe to build off of. The recipe, with modifications, is as follows.

    • 1/2 cup ketchup
    • 2 tablespoons brown sugar
    • 1 tablespoon distilled white vinegar
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon garlic powder
    • 3/4 teaspoon prepared mustard
    • 1/4 teaspoon salt1/2 teaspoon onion powder

a few twists of ground black peppersplash of lemon juice


  • Combine it all in a pot on the stove over medium heat. Let it simmer for about ten minutes, and then it’s ready to use.

About aeronwynn

22. Recent college graduate. In the absence of a summer job, I needed something to do. That something turned out to be cooking (also running, but the cooking is going better).

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This entry was posted on July 3, 2015 by in Uncategorized and tagged , , .
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