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.<\/p>\n<\/div>\n\n\n\n
![\"\"](\"https:\/\/i0.wp.com\/santateresahoy.com\/wp-content\/uploads\/2024\/06\/Pejibaye-1.jpeg?resize=863%2C451&ssl=1\")
<\/figure>\n<\/div><\/div>\n<\/div>\n\n\n\nEach 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...<\/p>\n\n\n\n
Now a little more elaborate, going beyond the traditional, you can make ice cream, soups and creams.<\/p>\n\n\n\n
Well, let\u2019s continue with what we came for...<\/p>\n\n\n\n
Pejibaye cream with crispy bacon and cheese<\/p>\n\n\n\n
Ingredients:<\/p>\n\n\n\n
-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<\/p>\n<\/div>\n\n\n\n
![\"\"](\"https:\/\/i0.wp.com\/santateresahoy.com\/wp-content\/uploads\/2024\/06\/Crema-pejibaye-1-2374001441-e1717619938411.jpg?resize=863%2C863&ssl=1\")
<\/figure>\n<\/div><\/div>\n<\/div>\n\n\n\nTo decorate:
-150 gr of mozzarella cheese
-A slice of bacon for each plate served<\/p>\n\n\n\n
Preparation:<\/p>\n\n\n\n
- \n
- In a pot, add a splash of oil, saut\u00e9 the garlic, onion and sweet chili.<\/li>\n\n\n\n
- Once saut\u00e9ed, add the grated pejibaye and carrot, and cover with the chicken broth.<\/li>\n\n\n\n
- Once it boils, add the rest of the ingredients and bring it to a boil.<\/li>\n\n\n\n
- While it is boiling again, cook the bacon in cubes until crispy.<\/li>\n\n\n\n
- Once the cream is cooked, remove the thyme, blend well and strain.<\/li>\n<\/ol>\n\n\n\n
Serve in a deep plate and finish with the bacon bits and grated cheese on top. <\/p>\n\n\n\n
Ready!<\/p>\n\n\n\n
\u00a1Buen provecho!<\/p>","protected":false},"excerpt":{"rendered":"
Por Norman Roqhuett Hay etapas en las que se anda deambulando, experimentando y cuestionando la vida, no se consigue entender en qu\u00e9 se est\u00e1, o m\u00e1s complejo a\u00fan, en qu\u00e9 se estar\u00e1. No se escoge el camino al destino, el destino mostrar\u00e1 el camino. Me encontr\u00e9 con el mundo gastron\u00f3mico a inicios del presente siglo, … Continue reading Culinary Audacity: Pejibaye Cream<\/span><\/a><\/p>","protected":false},"author":235223963,"featured_media":1088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"El esta secci\u00f3n revista en linea Santa Teresa Hoy chef receta local t\u00edpica costarricense tica latinoam\u00e9tica sudam\u00e9rica","jetpack_seo_html_title":"Receta de crema de pejibaye, ingrediente de la cultura costarricense","jetpack_seo_noindex":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[767293643,1771],"tags":[9710,768136420,705,768136418],"class_list":["post-1083","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-osadia-culinaria","category-sin-categoria","tag-costa-rica","tag-ingredientes-ticos","tag-local","tag-receta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/santateresahoy.com\/wp-content\/uploads\/2024\/06\/Pejibaye.jpeg?fit=1200%2C627&ssl=1","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/peOIQI-ht","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/posts\/1083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/users\/235223963"}],"replies":[{"embeddable":true,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/comments?post=1083"}],"version-history":[{"count":10,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/posts\/1083\/revisions"}],"predecessor-version":[{"id":1097,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/posts\/1083\/revisions\/1097"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/media\/1088"}],"wp:attachment":[{"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/media?parent=1083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/categories?post=1083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santateresahoy.com\/en\/wp-json\/wp\/v2\/tags?post=1083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}