Jicama Jig

Scottish Country Dance Instruction

1- 8 1s set and cross RH; 1s cast (2s step up) and dance ¾ LSh round partner remaining in middle, 1L above 1M
9-16 1L+2s also 1M+3s dance RH across; 1s pass LSh to opposite side and cast LSh round 2nd corner (1M up, 1L down) into lines of 3 across (1M between 2s, 1L between 3s) facing own side
17-24 Reels of 3 across (1s RSh to 3rd corner to start). End in same lines of 3 across
25-32 All set and link for 3 to all on opposite sides; all set and cross RH with partner

(MINICRIB. Dance crib compiled by Charles Upton, Deeside Caledonian Society, and his successors)

1- 8: 1st couple set, cross by the right hand, cast (2nd couple step up) dance round each other by the left shoulder ¾ to finish in center of set, left shoulder to left shoulder, facing opposite sides. (1W above, 1M below)
9-12: 1st couple dance right hands across with the end couples: 1W with 2nd couple, 1M with 3rd couple.
13-16: 1st couple continue to dance out the opposite sides of the set and to the left to end facing 3rd corners. (1M goes out the woman's side, up around 2W to end facing 2M, 1W dances out the men's side, down around 3M to end facing 3W)
17-24: Reels of 3 across the set, 1st couple giving right shoulder to 3rd corners to begin.
 Finish in lines of 3 across the set, 1M up between 2nd couple, 1W down between 3rd couple.
25-32: Set and link for 3 couples (order now 213 on opposite sides) All set and cross by the right hand back to own sides.

(Dance crib compiled by the deviser, Trudy Roughgarden, 2026)

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Dance Information

He really knows how to pick a good Jicama!

(Dance information by the deviser, Trudy Roughgarden, 2026)

It is native to Mexico and Central America and is cultivated for its large, edible tuberous root.

The root has a brown, papery skin and white flesh with a crisp texture and mildly sweet flavour. It is commonly eaten raw and may also be cooked in soups and stir-fried dishes. In Mexico it is eaten in salads and fresh fruit combinations, and raw jicama is also served with salt, lime or lemon juice and chilli.

Jicama was introduced from Mexico to the Philippines by the Spanish and subsequently spread to other parts of Asia. In the Philippines it is known as singkamas, while names used elsewhere in South-East Asia include sengkuang in Malaysia and bengkuang in Indonesia.

Only the root is normally eaten. The seeds and other parts of the plant contain rotenone and are poisonous.

Jicama (Pachyrhizus Erosus), Flora De Filipinas, Plate From Book, c. 1880-1883

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