CookingDiva

Para que tenga el sabor auténtico del campo, utilizamos gallina de patio la cual cortamos en piezas y sazonamos preferiblemente la noche anterior o muy temprano en la mañana con su aliño con mucho ajo, recao verde con culantro, salsa inglesa, sal y pimienta al gusto. Sin duda que cocinar en fogón en el campo, es una tarea de largas horas, cuidadosamente mantener vivo el fuego y tener suficiente leña, por lo que hay que programarse.

Sudamos la gallina adobada en la paila y luego cuando está casi listo se le agrega pasta de tomate y un poco de agua, se ajusta la sazón. Los macarrones se cocinan hasta que estén al diente y escurren bien. En la paila se calienta el aceite y se agregan las semillas de achiote por unos minutos hasta que el aceite adquiera el color rojo y se sienta ese aroma a tostado tan peculiar. Es allí cuando retiramos las semillitas con mucho cuidado para no quemarnos. Agregamos entonces la pasta escurrida, revolvemos bien hasta que quede colorado! Incorporamos la gallina guisada, combinamos bien y listo!

Aprovechando la oportunidad y los plátanos maduros cosechados en la finca, asamos unos cuantos. Se colocan en una parrilla con todo y la piel, cortando solo los extremos, para ayudar en la cocción y que el ahumado de la leña impregne todo!

Cuando están ya listos, por fuera parecerán quemados, un carboncito por lo negros…pero no lo están! Simplemente les quitan la piel y cortan en trozos para servir.
Para completar, acompañamos con ensalada de papas. Como pueden apreciar, aquí no se cuentan calorías jaja!

Lo bonito del campo es el aire fresco y sensación de libertad, lo verde! Esto no tiene precio, pero hasta en esos lugares a veces nos encontramos con los “tranques” en la vía, solo que en este caso no hay exceso de vehículos, sino las vaquitas de los vecinos! jiji

After doing some research I find out that the cocoa beans used are produced in the Bocas del Toro province at COCABO R.L. Cooperativa de Servicios Multiples Cacao Bocatoreña:

We are certified as a Fair-Trade organization, conscious of the commercial advantages that an alternative trade system based on consumer solidarity has for our producers. Our members have direct access to the marketplace and have developed just and egalitarian working and trade conditions that ensure them a sustainable lifestyle. From COCABO.org

Congratulations on the great work and quality of your products, this is exactly what we need! I really hope to be able to visit their headquarters in Bocas del Toro and learn about the process.
Have a great week!
Oh, BTW, if you have some extra time and want to have fun, you can always play Bingo! Good Luck =)
Chef Melissa

The seedy types are the normal and these are used for their seeds, which resemble chestnuts. The seedless varieties, preferred as a food, are all mutant forms.

The fruits of seedy varieties fall when ripe and soft. They should be picked up promptly to avoid spoilage, and then removed from the pulp by hand. The seeds are used immediately or are superficially dried to hold for a few days. The most common techniques is to boil the seeds for about an hour with salt, then…after cooled they are peeled by hand. They may be eaten directly, mashed and combined with other foods, and can also be used as nuts when baking.

The fruits of seedless varieties will not fall until ripe, and in doing so mash themselves into a useless and dirty pulp! Since their useful life is short (one week aprox.), the fruits are normally harvested as needed for eating or selling fresh. They can be harvested at any stage. In fact, the male and female flower buds are often taken as a cooked vegetable.

A practical technique to cook this fruit is to cut it up into pieces, about the same size as those of boiled potatoes. They are often peeled but it is not really necessary to do so. The hard and more fibrous core is usually discarded. The pieces are baked until soft and then used just as a potato. Alternatively the partially cooked piece may be cut in slices and fried. The cooked and mashed breadfruit can be used to prepare baked goods in partial substitution for flour.

To prepare Breadfruit Flour: pound or grind dried breadfruit. Sift and repeat the process until all the flour is sifted. Store the flour in an airtight jar. It can be used instead of wheat flour in many recipes.

To dry Breadfruit: this process is usually done by the sun or in a very slow oven (50°C or 120°F). Wash mature breadfruit and cut it into pieces. Peel and core it. Slice very thinly, place on racks, and put in the sun to dry. When well dried, wrap in plastic bags or leaves so as to keep out moisture. Dried breadfruit is an excellent addition to soups and stews.

Another way of drying breadfruit is to cook it first and then mash it into paste. Dry the paste in the sun and store in airtight containers.

Now, the Yummy recipe!

Breadfruit & Crab Rolls served with Guacamole Salad

Serves 4-6

Ingredients:

• 1lb (16 oz) crab meat
• 1/2 lb (8 oz) cooked breadfruit
• 3 tablespoons olive oil
• 1/2 cup red bell peppers, chopped
• 1/2 cup yellow bell peppers, chopped
• 4 shallots, chopped
• 1 tablespoon lime or lemon peel, minced
• 2 teaspoons fresh thyme leaves
• 4 basil leaves, chopped
• 1 tablespoon lime juice
• 1 egg
• 2 tablespoons melted butter

Directions:

1. Wash and cut breadfruit into 8 slices, peel and core. Cook in boiling, salted water, just until soft. Drain the water and let cool.
2. Heat pan and sautee the shallots, peppers, thyme and basil leaves until tender. Add crab meat, and grated lime peel. Combine well and remove from stove. Season with salt and pepper to taste.
3. Mash breadfruit, then stir in the egg, lime juice and 2 tablespoons of melted butter. Form into a smooth dough and let stand 5 minutes
4. Roll dough into balls then pat out into flat circles and place a spoon full of crab mixture in the center of dough and fold in half to cover the filling. Pinch edges to seal and place in greased baking pan. Brush with little butter and BAKE in a pre-heated 350 degrees F (177 degrees C) until golden brown.
5. Remove from oven and serve on a bed of mixed salad greens and Guacamole Salad.

6. To make the guacamole salad: combine chopped tomatoes, red onion, cucumber, cilantro, little garlic and ripe avocado. Season to taste with lime juice, olive oil, salt and pepper. Serve in a tomato cup made by scooping out the meat of a tomato.

   Buen Provecho!

Buen Provecho!
Chef Melissa