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Pre-Hispanic dish typical of the Guna peoples of Panama
 
 Procedure
 
Fill a deep pot halfway with water and add in the squash and banana leaf with the tubers (yam, otoe & yucca); cook till soft.
 
Meanwhile, clean and season the barjacks and put them on a varnished oven dish with oil and bake at 160ºC for 20...

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Pre-Hispanic dish typical of the Guna peoples of Panama
 
 Procedure
 
Fill a deep pot halfway with water and add in the squash and banana leaf with the tubers (yam, otoe & yucca); cook till soft.
 
Meanwhile, clean and season the barjacks and put them on a varnished oven dish with oil and bake at 160ºC for 20 minutes.
 
For wood and grill-free home-done smoking: line a tray with tin foil and place the fish on top. Put boiling oil in another heat-resistant container (e.g. small mug) and add in two pieces of red-hot coal. Immediately cover everything with tin foil and leave the fish to smoke for about 15 minutes. Remove and shred. Set aside.
 
Pour out the water and mash the tubers to make purée. Add in the coconut milk and stir well. Slowly add in water and put on the flame again.
 
Add in the shredded smoked fish; add salt as the food cooks.
 

Grind the scotch bonnet in a mortar with the lemon juice and serve together with the Moe so your guests can add the amount they wish. 

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Ingredients 4 persons
  • 1.3 kg squash (winter squash or pumpkin)
  • 250 g otoe
  • 500 g yam
  • 700 g yucca
  • 4 units banana leaf
  • 1 ½ cups coconut milk (freshly extracted)
  • 4 cups water
  • 1 scotch bonnet (Habanero)
  • The juice of 2 Persian limes
  • 2 smoked barjacks
  • Vegetable oil
  • Salt.
Recipes. The Cook & Chef Institute