Today’s recipe is one that was missing from my blog if it really is one to collet Panamanian cuisine.
It is one of the most clear expressions of the humble diet among the families that live in the countryside in Panama. It isn’t the prettiest, but it doesn’t have many ingredients, it taste good and most of all, it is nutritive.
I have other recipes of guacho in my blog, there’s one with seafood, typical from the seaside and one with chicken, for special days; but this one here is the staple when there’s no other thing on the pantry. And probably that is why people in Panama (specially the young ones) feel a little ashamed of it.
My mom told me a story the other day about a distant uncle that was hanging with his friends one day and his mom sent his little sister to fetch him and she started yelling “hey Emilio, mom says to come home and eat your guacho!” And when he came home he was so upset because his friends made fun of him.
Anyway, I made it, I ate it and it was good. Maybe now that I’m older I no longer care about what my friends would say if the see me eating guacho…
- 1/4 kg black beans
- 1 cups rice
- 1/4 kg of pork tail (preferably salted, but fresh will do too)
- 125 grams of cassava
- 2 ripe tomatoes
- 1/2 onion
- 1/2 chili pepper
- 2 garlic cloves
- 1 tablespoon annatto seeds (or paprika)
- 3 tablespoons oil
- 1 cup water
Leave the beans to soak the night before and the tail if it is salted. Then wash them and cook in two liters of water until the beans are tender (about 1- 1 1/2). When softened, add the rice and more water if it has evaporated and verifies and corrects the salt.
After 15 minutes, add the chopped cassava and cook until tender, about 15 minutes. Let stand and serve with the refrito.
For the sauce, warm oil in a pan and give color with annatto (or paprika), add vegetables and sauté until soft, then add water and simmer until reduced.