One of the best things about running this blog is the suggestions for interesting stuff that people send me. “Cookie” dropped me a line the other day to mention the Chinese batnut (Trapa bicornis, which is also, I find out, called a devilnut, water caltrop, buffalo nut, and several other names all related to the fact that they’re black and spiky and evil-looking). They’re toxic when raw, but when cooked they’re apparently somewhat similar in flavor and texture to a chestnut.

Her note continued, “They are really impressive served with black skinned chickens, also found [at the Saigon Market].” And I went, “…black-skinned chickens?” A quick googling reveals that the chicken breed called the silkie–they’re the ones that sort of resemble the avian equivalent of a sheepdog–all have black skin and bones and greyish-black meat. Apparently they have a somewhat gamier flavor than regular chickens; there’s a bit more information about their preparation and some lovely photos here. They’re also reputed to have medicinal properties, so they’re widely available at Chinese groceries.

So. Naturally-black chickens and a vegetable that looks like a medieval torture device. Match them up with some squid ink pasta and you’ve got a wonderfully spooky dinner.

Thanks, Cookie!