Por Norman Roqhuett
There are stages in which one wanders, experiments and questions life. One cannot understand what one is into, or even more complex, what one will be into in the future. You do not choose the path to the destination, the destination will show the path.
I encountered the gastronomic world at the beginning of this century, when while at university, on a path that intended to carve my destiny, destiny presented me with another path to follow: the wonderful world of flavors that stimulate your palate, of smells that persuade you and textures that the mouth transforms into satisfaction for your soul.
Between courses, cooking, burning, cutting, crossing the gulf, crossing the pond, getting away from family and friends, I took this path to destiny, on which I am heading towards knowing and learning more about this culinary world, always amazed at what cultures have taken from Mother Nature to satisfy and delight palates.
My name is Norman Roqhuett Mata, chef using food to create happiness.
In the last post I showed you a delicious ceviche recipe for the sweltering summer heat. Now that we are entering the rainy season and the nights are cooler, I want to show you a delicious cream that will surprise you by being nutritious and delicious. First I will tell you about the star of this recipe, the Pejibaye.
The pejibaye is native to the rainforests of Central America to southern America. It is a complex carbohydrate, which means that it is an excellent flour for our body. It is rich in vitamin A and C, it is a super antioxidant, it contains a large amount of fiber, it does not contain sugar, and it is low in fat and sodium. So it helps prevent cardiovascular diseases.
Years ago it was only a seasonal fruit, now it is easier to get it in markets and supermarkets, almost all year round, and with the ease of getting it already cooked. If you cannot get them cooked, simply place them in a pot and let them boil with water and salt for approximately 45 minutes, or until they are soft.
Each Latin American country where it is grown has its own different way of consuming it. In our country, it is consumed in various ways and the most typical is simply cooked, peeled and accompanied by mayonnaise or natilla, also as flour, ceviche, chilero, in salads...
Now a little more elaborate, going beyond the traditional, you can make ice cream, soups and creams.
Well, let’s continue with what we came for...
Pejibaye cream with crispy bacon and cheese
Ingredients:
-15 pejibayes previously cooked and peeled, grated
-4 cloves of garlic, finely chopped
-1 sweet red pepper, diced
-1 large white onion, diced
-200 gr carrot, grated
-A roll of Thyme
-Half a teaspoon of cumin
-Half a teaspoon of curry powder
-1.5 liters of chicken broth
-300 ml of sweet cream
To decorate:
-150 gr of mozzarella cheese
-A slice of bacon for each plate served
Preparation:
- In a pot, add a splash of oil, sauté the garlic, onion and sweet chili.
- Once sautéed, add the grated pejibaye and carrot, and cover with the chicken broth.
- Once it boils, add the rest of the ingredients and bring it to a boil.
- While it is boiling again, cook the bacon in cubes until crispy.
- Once the cream is cooked, remove the thyme, blend well and strain.
Serve in a deep plate and finish with the bacon bits and grated cheese on top.
Ready!
¡Buen provecho!
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