Coming in one shy of 50 countries we return to South America to see what Ecuador is all about. Home to the famous Galapagos Islands (a province of Ecuador) and Amazon rainforest you could say this is the place for wildlife lovers. Ecuador as you probably already guessed is named after the equator which runs through the northern part of the country. It borders the Pacific Ocean along with Colombia and Peru. This spicy little country also is known for Cotopaxi, a stratovolcano apart of the Andes Mountains that measures at over a staggering 19,000ft. This baby is considered active and last erupted in 1907.
From previous research we have a good idea what the cuisine might be like here and known plantains will probably serve as a winning side dish. Potatoes, various fish, chicken, yucca, beef, pork and beans are also very commonly used. Today I did two dishes (because we can’t leave out plantains when we have the opportunity!) fritada de gallina and bolon de verde.
Fritada de gallina is chicken that is marinated in chicha (fermented corn drink) and orange juice along with cinnamon, clove, and garlic. The substitute for this particular drink was a cup of white wine which I always have on hand. 😉 It is then cooked for over a couple hours until the liquid is gone and chicken browned. You are left with a flavorful mix of sweet and spice. For best results I recommend letting it marinate for 24 hours.
As for the bolon de verde it is pretty simple- peel, cut and boil 4-5 plantains until fork tender, mash and mix in queso fresco cheese until well combined. Your option here is to either pan fry them to golden crispy perfection or use another favorite kitchen gadget of mine- the air fryer! It took me 10-12 minutes to achieve desired doneness.
And there you have it a plate representing Ecuador. I decided to use homemade salsa as a garnish for the plate, but it also worked well as a sauce since the plantain balls were a little on the dry side. We additionally thought they were slightly on the bland side and would have benefited from salt along with other traditional seasoning. The chicken was delicious and tender, the cinnamon and clove were nice touches to bring a mild warmth. We rated it 6.5/10- a higher rating if the plantain balls were seasoned more and not as dry. Let us know what you think!
Side note guys these chips from Ecuador are AMAZING! I highly recommend. I have only found them at TJ Maxx.
Hey guys- today we are in VENEZUELA! You already know it’s going to be good. Venezuela is situated on the Northern coast of South America neighboring Brazil, Trinidad and Tobago, Guyana, and Colombia. It is considered to be a megadiverse country with several species calling Venezuela their one and only home. Also found here is the world’s largest waterfall, Angel Falls which measures at a staggering 3,212ft total height!
Venezuelan cuisine is influenced by West Africa, Europe, and Native Americans. Their dishes can often contain yams, plantains, corn, beans, and of course meat! The dish I made for Venezuela is called Pabellón Criollo. It consists of four separate dishes: shredded beef, garlic rice, plantains, and the most amazing black beans you’ve ever had. If you don’t know by now I have quite the plantain obsession and I hope you will grow to have one too!!
The history of this country’s national dish is not set in stone, however it is thought to represent the ethnic groups that populated Venezuela in the colonial area- shredded beef and plantains represent the indigenous people, white rice represents the European (Spanish) settlers, and black beans the Africans that were brought over with the Spanish. Another interpretation is that the colors represent the country’s flag.
I used this recipe which was easy to follow even with several elements cooking at the same time. I had prepped veggies while the meat was cooking which saved time later on. The rice I saved for later so it wouldn’t get cold. Plantains are always since they are a fried food and would not taste as good reheated.
We loved this dish! It was very savory, the beans especially standing out with rich flavor. I think I would have liked the shredded beef cooking in a sauce versus beef juices, however it was still very good. All the flavors went well together and the plantains brought a nice crunchy texture to the dish.
We rated the dish 7.5/10. Let us know what you think and drop a comment below!
We are finally circling back to South America to Suriname. Suriname is found in the Northern part of the country bordered by Guyana, French Guinea, and Brazil. 80% of the country is made up of rainforests and is home to 467 species. One of these being the world’s deadliest poison dart frog which can only be found in these forests. Suriname is a large exporter of gold making up 67% of South America total exports.
Today I made a dish known as Pom which is a very well known dish in Suriname. It has Jewish and Creole origins and was introduced by the Jewish-Portuguese plantain owners in the 17th century as a potato oven dish. The dish was adapted to the Surinamese culture by substituting potatoes that were difficult to grow in this region with the root of pomtajer which is a native root vegetable.
Pom is made up of three main ingredients: citrus juices (commonly orange with lemon or lime), chicken, and pomtajer (or potato). The use of citrus juice when cooking chicken is how Jewish cooks “cleansed chicken of their smell.”
I had also read with my research on this dish that how a woman prepares this dish for the first time is a rite of passage into the Surinamese culture and a wife’s success can be measured on how well she can make pom. No pressure.. 😅
I found the recipe relatively straight forward, but was glad I made it on my day off as it was a time consuming process. I did use a combination of chicken breast and chicken apple sausage (Creole version).
We thought the orange juice was the stand out of this dish and definitely dominated our palettes. I would taste some of the other flavors like the sweetness of the chicken sausage or mild spice of the relish, but orange was the one that dominated the others. I feel like after my research that I should have had a thicker potato crust and slightly less juice so I could have experienced a nice crisp top layer.
We ended up rating the dish 6.75/10, Ian rating it higher than myself for above reasons. Let us know what you think if you try to recreate the Suriname sensation!
We are traveling a lot this week my fellow foodies! We start this week off in South America trying the very traditional pepperpot of Guyana. Guyana is nestled between Suriname, Venezuela, and Brazil; also bordering the Atlantic ocean to the north. The country is influenced by its past English colonization along with the Caribbean. It’s the only English-speaking country of South America and it’s name means “land of many waters.” The name is fitting since it’s home to the world’s largest single drop waterfall, Kaieteur Falls (pictured above) which plummets 822ft and is 328ft wide!
Guyanese food is a wonderful blend of several cultures including African, European, and Chinese to name a few! Pepperpot is a spicy dish full of strong flavors like cinnamon, garlic, and ginger. The exact origin of this dish is not clear, however it is thought to have been created by the Indigenous people of this land. They were also the first to discover how to extract liquid from the toxic cassava root for safe consumption.
This liquid is known today as cassareep. Cassareep reminded me of a molasses and paired well with the other competitive flavors. I was able to get my hands on some from ordering once again on Etsy.
The recipe I used for this fiery meal can be found here. It was easy to follow and I could prep the next elements of the dish while others were cooking. Once the meat was stewing with the spices it filled the apartment with the most wonderful aroma. We could only hope it would taste just as good!
Pepperpot did not disappoint. It had a wonderful heat without being too spicy (I used jalapenos because I can’t stand any hotter). The meat was very tender and each bite had hints of cinnamon, cassareep, and orange. We loved how unique this dish was and rated it 7/10.
Next we head back to Europe for a little more Salmon!