This mountain potato is one of the few starchy foods I eat raw, and the main reason is the stringy and gooey texture you find in this potato. Possibly you can get that in other potatoes but I am not sure about that.
This is a fascinating tradition, grown and harvested in the autumn, it can be a costly starch. I make a rice and barley base and add the ground/grated potato and add to the rice mixture. You can add some pickles as a condiment and it is a perfect dish.
By the way, it is similar to bamia, an Arabic word used to identify the okura. Many people cook it but I prefer to use it almost raw due to the medicinal properties such as Paeonol an anti-inflammatory.
