Panama

Chicheme


-1/2 lb of hominy (preferrably the broken one “trillado”)
-5 C. of water
-3 cinnamon sticks
-1.5 C. of evaporated milk
-1.5 C. of almond Milk
-1 tsp of vanilla extract
-1/2 - 1 C. of sugar (to taste)
-1/2 tsp of salt
-Fresh ground nutmeg for serving


1. Soak the hominy overnight in the fridge.
2. Cook the hominy with the water, cinnamon sticks, and salt, until the corn starts breaking apart, about 40 minutes to 1 hour. (add extra hot water if it dries up before the corn has softened up).
3. Let it cool off a bit, then add the sugar, milk and vanilla extract. Stir until sugar completely dissolves. Refrigerate for several hours.
4. Serve cold with fresh ground nutmeg, add more milk if you prefer a thinner drink.

Source: http://www.cocinerita.com/chicheme/

Guatemala

Frijoles Volteados

-1 lb. black beans, sorted and rinsed
-1 onion, chopped

-Garlic (optional, to taste)
-2½ - 3 tsp. salt
-2 - 4 Tbsp. oil, lard or bacon fat for frying

1) Place rinsed beans in large pot. Cover with water by at least 2 inches. Add onion and garlic (if using). Bring to a boil, reduce to simmer, cover and cook for 2-3 hours, until beans are tender and falling apart. Add salt.

2) Blend or puree beans until smooth.

3) Heat some oil or fat in a large fry pan over med-high heat. Add beans and cook, stirring constantly, until beans clump together well. Once beans start drying and come together in one clump, lift up one side of pan and let beans flip over. Repeat if necessary. Flip beans onto a serving platter. Serve with bread or tortilla chips. Can top with cotija cheese.

Source: http://www.aharmonyofflavors.com/Guatemalan_Food_Recipes.html

El Salvador

Pupusas (the national and one of the most popular dishes in El Salvador)

*This recipe comes from my sister-in-law!

Masa/Dough:

-just less than 1/2 bag of Maseca (corn flour)

-warm water (enough to bring masa to desired consistency)

-about 2 Tbsp canola oil

-generous salt

Curtido:

-1 head cabbage, thinly sliced

-1 carrot, shredded

-1 onion, thinly sliced

-1 C. apple cider vinegar

-oregano, to taste

-salt, to taste

Optional fillings:

-shredded mozzarella

-refried beans

-chicharrones

-minced bell pepper

1) To make masa, add warm water to Maseca. When soft, add oil and salt, mix well.

2) To make curtido, place prepared vegetables in a large bowl. Pour boiling water over to cover. Once soft, drain. Add cider vinegar and 1 C. cold water, more or less to taste. Add oregano and salt.

3) To make pupusas, roll a small piece of dough into a ball, flatten out with palms until about 3" around. Put 1-2 Tbsp. filling in center, and close dough around, re-forming ball. Flatten out again, and fry several minutes on each side until masa is cooked through. Serve with curtido.

Belize

Fry Jack  (a traditional breakfast food, often served with refried beans and eggs. can also be served with jam or with cheese.)

-700g plain flour, sifted
-1 Tbsp baking powder
-1 Tbsp butter
-up to 350ml water
-salt, to taste


1) Sift together the flour, baking powder and salt into a bowl. Add the butter and rub in with your fingers then gradually add the water until the mixture comes together as a fairly soft (but not sticky) dough. Turn this onto a lightly-floured surface and knead lightly until smooth and elastic.
2) Tear off pieces of the dough and shape into balls about 3cm in diameter then roll flat, fold over and shape into rough triangles.
3) Heat oil or butter in a pan and use to fry the dough triangles until golden brown and puffed up (about 4 minutes per side).


Source: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-fry-jack

Costa Rica

Sopa Negra Recipe 

-1 lb black beans. Fresh are best but most likely you’ll
find them dried.
-8 C. chicken broth or water or a mix
-½ tsp salt
-1 Tbsp vegetable oil
-salt and black pepper to taste
-6 eggs
-corn tortillas
-cilantro
-1 small or medium onion
-2 cloves garlic
-1 bell pepper (green, red, OR yellow)

1)Finely chop 10-12 sprigs cilantro, onion, garlic,  bell pepper.
2) If beans are dried, cover with water and soak overnight, if they
are fresh, just rise them off. Drain the beans and add water or
chicken broth, salt, and half of the chopped ingredients. bring to a
boil. Cover the pan and reduce heat to very low simmer until beans are
nearly soft (~ 2½ hours).
3) Add the rest of the chopped ingredients, and vegetable oil, and
cook an additional ½ hour.
4) Add eggs (still in the shell) for the final 2-4 minutes (depending
on how you like your eggs cooked). Remove about half the beans and
reserve for gallo pinto or to mash and refry (you can leave all the
beans in but typically some are removed).
5) Remove the eggs, peel and place one or two in each bowl before
serving with warm corn tortillas.

Nicaragua

Gallo Pinto ("Speckled Rooster")

-2-3 Tbs oil
-1 onion, finely chopped
-1 bell pepper, finely chopped
-2-3 cloves garlic, minced
-2 C. cooked red (kidney) beans, cooking liquid reserved
-salt and pepper to taste
-2 C. hot, cooked rice

1) Heat oil in large skillet on med-high. Add onion, bell pepper, and
garlic. Sauté 2-3 min. until cooked through.
2) Stir in drained beans, some of their reserved liquid, and salt and
pepper. Bring to a boil, then reduce heat to med.-low. Simmer until
heated through.
3) Add rice, and stir thoroughly. Adjust seasoning to taste, adding more
bean liquid if necessary. Serve hot.
Optional: Add some chopped cilantro... Use coconut oil instead of
vegetable oil...Add a few dashes hot pepper sauce or worcestershire
sauce if desired.

Honduras

Sopa de Caracol (Conch Soup)

-3/4 - 1lb. Conch cut into large chunks (substitute with large clams, scallops or other sweet shellfish)

-6-8 C. chicken bouillon

-3 C. coconut milk

-3 cloves minced garlic

-2 minced chilies (use to desired spice level)

-2 Tbs chopped fresh cilantro

-1/2 tsp. minced ginger

-1/2 tsp. cumin

-1 diced carrot

-1 diced medium sized onion

-1 diced medium sized tomato

-salt to taste

1) Put bouillon in stock pot on high heat and bring to boil. Reduce heat to simmer.

2) Add diced veggies (carrot, onion, tomato), cover and let simmer 10 minutes.

3) In a pan, saute the garlic, chilies, and ginger in a little oil on medium heat until garlic is translucent, about 30 seconds.

4) Add conch meat and saute for 2 minutes, then turn off heat.

5) Add meat to stock pot along with coconut milk and cumin. when liquid begins to simmer, turn off heat, add cilantro, and serve.