Trying some Costa Rican food

We read a little about Costa Rican food this week. Their biggest staple is black beans and rice, which they eat for breakfast, lunch and dinner in slight variations. So it is no surprise that their national dish is Gallo Pinto, which is black beans and rice fried together with onions and seasonings. They also eat a fair bit of corn , which they make into tortillas, empanadas, and tamales. The kids were excited to hear that the exotic fruits and desserts are in plentiful supply. I let them eat some Dulce de Leche by the spoonful for dessert and they were in heaven!

We cooked Gallo Pinto and Olla de Carne (a beef stew) for dinner the other day. The Olla de Carne had all sorts of vegetables in it that I've never tried before. I went to T&T market to find them. They were:

1. Yucca root (also known as cassava or tapioca) is a white fleshed tuber with thick, waxy brown skin. I cut the ends off, then ran my knife along the outside to take the skin off. In some cases it had a woody core that needs to be cut out, in which case I quartered it length-wise and then ran my knife along the middle to remove the core. I then diced the remaining flesh and kept it in a bowl of water until I was ready to use it so that it didn't discolour.

2. Chayote is sometimes known as a "vegetable pear". It certainly looks like a wrinkly pear. It has very thin skin that comes off easily with a vegetable peeler. It has a bit of a core, so it too needs to be cut in quarters so that the core can be removed. The flesh has a crunchy texture, similar to a cucumber, but it is slightly sweeter tasting.

3. Taro has white flesh with purple veining running throughout it. I cheated a bit and bought taro that was already peeled and sectioned. Apparently you are not supposed to eat taro raw because it contains calcium oxalate crystals, which can contribute to kidney stones. Cooked taro is fine.

The Olla de Carne ended up being delicious. Everyone enjoyed it. I particularly liked Chayote and plan on using it again in my cooking.

Recipe adapted from http://enlacocina.michunche.com/2010/12/olla-de-carne-costa-rican-beef-soup.html

Olla de Carne - Costa Rican Beef Stew

2 Tbs oil 1 cup onion, chopped 3 cloves garlic, minced 1 cup celery, diced 2 lbs bone-in beef, cubed beef or rib pieces cut into about 2 inch pieces water ½ lb yucca (cassava), peeled and diced ½ lb taro, peeled and diced ½ lb carrots, peeled and diced ½ lb potatoes, peeled and diced 2 cups chicken or beef stock (or 2 bouillon cubes dissolved in water) ½ lb sweet potatoes, peeled and diced ½ lb calabaza squash, peeled and diced 1 chayote, peeled and diced 1 green plantain, peeled and sliced 2 cups corn, frozen or fresh 1 bunch fresh cilantro, chopped 1 Tbs fresh oregano, chopped 1 tsp achiote paste (annatto) - optional Salt and pepper to taste

1 Heat the oil in a large soup pot over medium heat. Add the onions and fry until they start to turn translucent, about 5 minutes. 2 Add the garlic, celery, and 1 tsp salt. Cook for another 3 minutes. 3 Add the beef along with enough water to cover all of the ingredients. Bring to a boil, then reduce heat and simmer for 30 to 45 minutes (until the meat is almost tender). 4 Add the yucca, taro and carrots to the pot along with the chicken stock. Allow to cook for 10 minutes. 5 Now add the potatoes, sweet potatoes, calabaza squash and chayote to the pot. Continue to simmer for 15 to 25 minutes. 6 Add the plantain, corn, cilantro, oregano, and achiote. Cook for 10 more minutes, or until everything is tender. 7 Taste and adjust seasonings.

Servings: 8