WHITE CHEESE, OUR CHEESE

Whenever a Latin-American finds himself living in one of the industrialized countries of the world, in Europe, north America or Asia, the one product he will be nostalgic about is White Cheese, to grill, to eat with plantains, to stuff a corn bread, to spray on some refried beans, Etc. In the industrialized countries all one finds are aged cheeses, you have to be a dairy farmer to taste some fresh white cheese in Europe. Thanks to immigration the availability of fresh cheese has been improving, now a days one can find pasteurized White Cheese in grocery stores of major cities of industrialized countries. The word in Spanish for cheese is "queso" and in Portuguese is "queijo", often these words will be followed by words describing the type, region or brand of the cheese, "queso prensado" or "Queijo coalho", which in Spanish and Portuguese means 'pressed cheese' after the way the cheese is made. Now a days in Latin America there is production of very good aged cheeses, often with European recipes but the cheese that is most often consumed is white cheese, of which there are 5 major classes in Latin America:

CREAMED CHEESES: these are not necessarily cheeses that contain the full cream of the milk, although some of them do, instead their main identifying feature is that they are spreadable. Their texture goes from small grain Ricotta, through large grain Cottage cheese, in Spanish they are called "ricota", "requeson" or "cuajada", in Portuguese they are called "ricota" or "Requeijão". Some of these cheeses have the full cream of the milk and have a texture similar to Cream Cheese but have more salt and stronger flavor; some well known cheeses of this type are Queso Guayanes (Venezuela), Queijo Catupiry (brazil), Queso cremoso (Argentina).

STRING CHEESES: these types I considered the most unusual and delicious of the local cheeses in Latin America, except for the Italian Provolone there are no cheeses in the industrialized countries that come close to the texture and flavor of Latin American string cheese. They are referred to as string cheese because with fingers one can pull strings or threads, sometimes sheets, from the cheese. They taste very creamy and melt easily. Some well known cheeses of this class are: Queso Oaxaca (Mexico), Queso Crineja (Venezuela), Queso de mano (Venezuela), Quesillo (Argentina), Queso Pera (Colombia).

SOFT CHEESES: As their name indicates these cheese are pressed to remove some but not most of their moisture, the pressing is done relatively quickly usually less than hour. The cheese is very white, can be crumbly, they can be sliced or cubed but are difficult to grate because they are too soft. Their flavor is rather bland but that is convenient when used in cooking because they easily acquire other flavors, such as curry, pepper, oregano, basil, Etc. Some well know cheeses of this type are: Queso Blanco (Mexico, Venezuela), Queso Palmita (Venezuela), Queso prensado (Panama), Queijo coalho (Brazil), Queijo-de-minas frescal (Brazil), Queso Campesino (Colombia), Queso Criollo (Argentina), Queso de Freir (Dominican Republic).

HARD CHEESES: These cheeses are pressed for hours to remove most of their moisture. They are usually salty but that is convenient when used on sweet or semi-sweet dishes such as fried ripe plantains, a very typical Latin American food. Since these cheeses are firmer they can be cubed, sliced and grated. Some well know cheeses of this type are: Queso Chontaleno (Nicaragua), Queso Seco (Mexico), Queso Costeño (Colombia), Queso Duro (Venezuela).

AGED CHEESES: In Latin America white cheese is aged to produce very hard cheeses, which when grated have a powdery texture similar to a very dry Parmesan. These hard cheeses usually come with a colored cover made with spices, pepper, dry chilies, Achiote, Etc. to protect them during the aging period, from 6 months to a year. They are salty and have strong flavors. Some well known hard cheeses are: Queso Cotija (Mexico), Queso Añejo (Mexico), Queso de Año (Venezuela).

White cheese is a very versatile ingredient, which can be used for snacks, side dishes, main dishes or desserts. Below I will show you some simple recipes but in the cuisine of each particular country in Latin America you will find many recipes.

ENGLISH NAME: farmers cheese, fresh cheese, pressed cheese, white cheese

LOCAL NAMES: Queso blanco, queso fresco, queso prensado, Queijo coalho (brazil), Queso Añejo, Queso de Año

PRODUCTS: Pressed cheese, cottage cheese, ricotta, string cheese, hard cheese

NUTRIENTS: White Cheese is a very good source of calcium and it has less calories and cholesterol than aged cheeses. It is a form of protein that can be consumed instead of meat.


PROCESSING: White cheese should be kept refrigerated in chunks until ready to use, then one would slice it, cube it, coarsely grated or finely grated depending on the texture of the cheese and the recipe where it will be used.


STORING: White cheese will keep in the refrigerator for weeks, it may age and darken in color, usually to yellow, it will become creamier inside, may develop a dry crust, and a stronger taste, but it will not spoil, one can always use it in different recipes.

GRILLED CHEESE: This is the simplest application of white cheese, just rub a few drops of oil over a pan, make it hot, place a 1/2 inch slice of soft white cheese and cook no more than 1 minute on each side, to serve spray some black pepper and oregano while still hot. If you want to avoid using oil at all, pad the slice with rolled oats so that the oats will stick to the cheese then cook over a hot pan, season before serving. You can cut it in small squares as a snack or serve it over corn tortillas. Another way is to eliminate the seasonings and serve it with a dipping sauce made with brown sugar syrup (panela, raspadura) and hot sauce.

BBQ CHEESE: This is a typical snack in northeastern Brazil, it is a piece of cheese on a stick, which is cooked over charcoals until golden and dipped in dry oregano or other seasoning. One can use either a soft or hard white cheese, the latter requires more time over the charcoals. It is delicious with a cold beer.


 
 
 

CHEESE & TOMATO PUDDING: This preparation can be used as a side (small portion) or main dish (large portion). In a bowl place 1 egg, 1/2 cup of oil, 1 small onion finely chopped, 1/4 cup of milk, 1/4 cup of grated parmesan cheese or queso añejo, 1 teaspoon of baking powder, 1/2 cup of all purpose flour, salt and pepper to taste; beat well to form a uniform mixture. Into the liquid mixture fold without much beating, 3 plum tomatoes chopped, 1 cup of soft white cheese in cubes and some chopped basil. Place mixture into an 20x 10 cm (8 x 4 in) mold which has been buttered and floured. Bake in oven preheated to 200C (400F) for 35 minutes until knife inserted comes out clean. To serve spray with some chopped fresh tomatoes and basil.

SWEET CHEESE NUGGETS: This is a typical Costa Rican candy, often made at home. Place 1 piece of "panela" (local brown sugar) broken in pieces in a pot, add 1 tablespoon of water some cloves and a squirt of vanilla, heat over high heat stirring until it starts boiling, reduce heat to medium and add some 15 large (about 2 cm, 3/4 in) cubes of hard white cheese, turn the cubes to coat until syrup starts drying and sticks to the cubes, keep turning until syrup is dry and cubes are well coated. Let cool completely before serving. These things are addictive you will not stop eating them.

CREOLE CHEESE CAKE: This is the Latin version of the cheese cake, it is sweeter and richer. Take 6 eggs and separate then into yolks and whites, in a bowl beat 2 sticks of butter with 3 cups of sugar until very creamy, add egg yolks and 1 cup of milk, add one yolk and some milk at a time while beating; stop beating and with a spatula fold in 1/4 cup of all purpose flour; in a separate bowl beat the egg whites until very stiff, fold in 500 g (1 Lb) of soft white cheese coarsely grated or crumbled; fold in the egg whites mixture into the egg yolks mixture, place in a well buttered and floured cake mold; bake in preheated oven at 175C (350F) for 30 minutes until top is golden, reduce temperature to 120C (250F) and bake for 1 hour until a knife inserted comes out clean. Let cool completely before taking out of the mold. It tastes best after 1 day in the refrigerator.

RUM, OUR SPIRIT

In this blog I have written on many local ingredients to sustain your body and I think is time to write about a very common local ingredient to sustain our spirit: Rum the ubiquitous liquor throughout Latin America. I love to cook with Rum, I find its flavor combines very well with fruits, nuts, butter, pork or chicken. The variety of cocktails with rum is huge and for the tropical heat there is nothing better than a cold rum cocktail.

Rum is a distilled alcoholic beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels. The majority of the world's rum production occurs in and around the Caribbean and in several Central American and South American countries, such as Dominican Republic, Guatemala, Colombia, Venezuela, Jamaica, Guyana, Puerto Rico, Brazil, and Cuba.

There are many explanations for the origin of the word Rum but the most probable origin is as a truncated version of rumbullion or rumbustion. Both words surfaced in English about the same time as rum did, and were slang terms for "tumult" or "uproar", which usually occurred in places where rum was served. The precursors to rum date back to antiquity. Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or China and spread from there. An example of such an early drink is brum, produced by the Malay people, brum dates back thousands of years. Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to him in what is modern-day Iran. The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, can be fermented into alcohol. Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that rum first originated on the island of Barbados.

Rum played a vital role in the economic development of the European colonies in the American continent since it was one of the first locally manufactured products. When the European governments tried to tax the trade of rum and its ingredients, it led to protests and eventual rebellion for independence, such was the case of the Sugar Act passed by the British government to tax its American colonies. Rum was a very popular drink in 18th century America, at its inauguration George Washington insisted on having a barrel of fine Barbados rum.

There are 3 main styles in the production of Rum, which can be grouped by the language that is traditionally spoken where it is produced:

- Spanish-speaking islands and countries traditionally produce light rums with a fairly clean taste. Rums from Guatemala, Cuba, Panama, the Dominican Republic, Nicaragua, Puerto Rico, Colombia and Venezuela are typical of this style. Rum from the U.S. Virgin Islands is also of this style. Due to the overwhelming influence of Puerto Rican rum, most rum consumed in the United States is produced in the Spanish-speaking style.

- English-speaking islands and countries are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Barbados, Belize, Bermuda, Saint Kitts, Trinidad & Tobago, the Demerara region of Guyana, and Jamaica are typical of this style.

- French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugar cane juice, retain a greater amount of the original flavor of the sugar cane and are generally more expensive than molasses-based rums. Rums from Haiti, Guadeloupe and Martinique are typical of this style.

The terms used to describe rum depend on the location where it was produced. Despite variations the following terms are frequently used to describe types of rum:

- Light Rums, also referred to as silver rums and white rums. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails.

- Gold Rums, also called amber rums, are medium-bodied rums which are generally aged. These gain their dark color from aging in wooden barrels (usually the charred white oak barrels that are the byproduct of Bourbon Whiskey). They have more flavor, and are stronger tasting than Silver Rum, and can be considered a midway-point between Silver/Light Rum and the darker varieties.

- Spiced Rum: These rums obtain their flavor through addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with artificial caramel color.

- Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. Two Central American countries, Nicaragua and Guatemala, produced two of the most award-winning dark rums in the world: Flor de Caña and Ron Zacapa Centenario, respectively.

- Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, orange, citrus, coconut or lime. These serve to flavor similarly themed tropical drinks which generally comprise less than 40% alcohol, and are also often drank neat or on the rocks.

- Over proof Rum is much higher than the standard 40% alcohol. Most of these rums bear greater than 75%, in fact, and preparations of 151 to 160 proof occur commonly.

- Premium Rum: As with other sipping spirits, such as Cognac and Scotch, a market exists for premium and super-premium rums. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of other ingredients.
 
ENGLISH NAME: Rum


LOCAL NAMES: Ron, Añejo

PRODUCTS: Bottled Rum, canned cocktails, Liqueurs


NUTRIENTS: Rum like any liquor has almost no nutrients for the body, however mixed with fresh fruit juices it can help you get some vitamins and consumed in moderation it will relax you and that will be good for your heart. The American Medical Association in a long term study on the effects of alcoholic beverage consumption, concluded that people who drink in moderation have better health than those who drink in excess or those who do not drink at all, moderation being no more than 2 drinks a day. So set yourself up for a couple of Rum cocktails, put some pleasant music, have a nice chat with your espouse or a friend, have a healthy protein snack like a fish ceviche or morsels of grilled chicken, these will lower the glycemic index of the moment. In your cocktails try to use the natural sweetness of ripe fruits to minimize the use of sugar.


STORING: Once bottled Rum will last pretty much for ever, however it will not improve with time and if the bottle is capped with a cork, this may deteriorate and spoil the Rum; bottles with screw cap are better to keep. Bottled rum should be stored in a cool dry place, there it can last years without loosing its bouquet.

DAIQUIRI: This is the foremost Rum cocktail, the name Daiquirí is also the name of a beach near Santiago, Cuba, and an iron mine in that area, it is a word of Caribbean indian origin. The cocktail was supposedly invented about 1900 in a bar named Venus in Santiago, about 23 miles east of the mine, by a group of American mining engineers. Among the engineers present was Jennings Cox, General Manager of the Spanish American Iron Co. Although stories persist that Cox invented the drink when he ran out of gin while entertaining American guests, the drink evolved naturally due to the prevalence of lime and sugar.


Consumption of the drink remained localized until 1909, when Admiral Lucius W. Johnson, a U.S. Navy medical officer, tried Cox's drink. Johnson subsequently introduced it to the Army and Navy Club in Washington, D.C., and drinkers of the daiquirí increased over the space of a few decades. The daiquirí was one of the favorite drinks of writer Ernest Hemingway and president John F. Kennedy.

The drink became popular in the 1940s, wartime rationing made whiskey, vodka, etc., hard to come by, yet because of Roosevelt's Good Neighbor policy (which opened up relations with Latin America), rum was easily obtainable. The Good Neighbor Policy helped make Latin America seem fashionable. As a consequence, rum-based drinks became fashionable, and the Daiquirí saw a tremendous rise in popularity in the US. The recipe for the classic Daiquiri is 1 shot (2 Oz) of white rum, 1 Oz of lime juice, 1/2 teaspoon of sugar put everything in a cocktail shaker with lots of cracked ice, shake well and pour over a chilled flute or martini glass decorated with a slice of lemon. One can use dark rum for a little color and put a maraschino cherry in the glass.

RUM BALLS: Process enough Graham Crackers (galletas Maria) for 3 cups of crumbs, in large bowl add 1 cup of powdered sugar, 1 cup of chopped Walnuts, 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of instant coffee, mix dry ingredients well; in a pan over low heat melt 1 stick of butter, remove from heat, add 1/4 cup of dark rum, 2 tablespoons of sweetened condensed milk, mix well and add liquid mixture to dry mix, knead to form bite size balls which can be rolled in various covers, powdered sugar, powdered cocoa, dry coconut, finely chopped nuts, Etc. If mixture is too dry to form balls add a little more condensed milk.

BANANAS FOSTER: This famous dessert was invented at Brennan's restaurant in New Orleans. In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owner Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation as a way of promoting the imported fruit. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, a frequent patron, who was chairman of the New Orleans Crime Commission. Take 3 semi ripe bananas, peel, cut lengthwise and then in half, steep in 1/4 cup of dark rum for at least 30 minutes before cooking; in a pan over low heat melt 1/2 stick of butter, increase heat to medium and stir in 1/2 cup of dark brown sugar (panela, raspadura), stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of ground cinnamon, drain rum from bananas into pan and stir until mixture is bubbly, then add bananas and 1/4 cup of coarsely chopped walnuts. Cook turning over bananas until they are hot, about 3 minutes. Serve over balls of vanilla ice cream.

SHRIMP IN ONION RUM CREAM: Take 1 Kg. (2 Lb) of peeled deveined shrimp place in sealed bag with 1/2 cup of dark rum, refrigerate for at least 3 hours before cooking, turn occasionally to steep well all shrimp in the rum. Over low heat mix 2 tablespoons of butter with 4 tablespoons of olive oil until all butter is melted; increase to medium heat and cook stirring 1 small onion minced and 1 clove of garlic finely chopped, cook until they are soft, do not brown; add 1 cup of chicken broth, the rum from the shrimp, 1 tablespoon of teriyaki sauce, 1 cup of half milk & half cream, reduce heat to low and cook stirring for about 10 minutes until it thickens somewhat; add the shrimp and cook for 3 minutes stirring until shrimp turn pink, do not overcook. Decorate with some chopped red or yellow peppers, serve over pasta or with white rice on the side. Half & half can be replaced with evaporated milk or 3/4 cups of whole milk blended with 2 tablespoons of cream cheese.

PASSION FRUIT, SOMETHING TO BE PASSIONATE ABOUT

Passion Fruit is a vine native to the tri-border area of Paraguay, Brazil and Argentina. Today it is commercially cultivated in all tropical zones of the world. The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance the aroma. Mature fruits are for juicing and culinary use. For eating right out of the fruit, allow the fruit to wrinkle for a few days to raise the sugar levels and enhance the flavor.

The passion fruit has had a religious association as reflected by the name ""passion"" given to it by Catholic missionaries who thought that certain parts of the fruit bore some religious connections. These missionaries saw a way of illustrating the Crucifixion:
- The three stigmas were to reflect the three nails in Jesus's hands and feet.
- The threads of the passion flower were believed to be a symbol of the Crown of Thorns.
- The vine's tendrils were likened to the whips.
- The five anthers represented the five wounds.
- The ten petals and sepals regarded to resemble the Apostles (excluding Judas and Peter).

Passion Fruits are available year round throughout tropical Latin America, they are very easy to grow from seed all you have to do is dry the seeds, place them in a pot with soil to germinate and then transplant them to a sunny location next to a fence or other structure to which the vine can attach. The flowers are very decorative and provide food for humming birds. The fruits are harvested when they fall from the vine or come off with a little shaking. The vine will produce fruits in the first year and will continuously produce for at least 3 years.

Passion Fruit has many culinary applications in drinks, appetizers, main dishes and desserts. It is an excellent flavoring agent for fish or pork, it makes delicious dressings for salads, and its strong sweet sour taste produces scrumptious desserts.

Passion fruit are found in 3 colors, yellow (most common, most sour), purple (less common, less sour) and orange (least common, but sweetest). They are ripe when the color is fully developed and are slightly wrinkled. They all start green an as they ripen develop the final color. Green Passion Fruits are too sour and are not usable.

SCIENTIFIC NAME: Passiflora edulis


ENGLISH NAME: Passion Fruit

LOCAL NAMES: Maracuya, Parchita (venezuela), Parcha (Puerto Rico), Maracuja (Brazil), Pasionaria (Paraguay), Granadilla

PRODUCTS: Juice concentrate, Syrups, Wine, Jellys, bottled sauces.

NUTRIENTS: Fresh passion fruit is high in beta carotene, potassium, and dietary fiber. Passion fruit juice is a good source of ascorbic acid (vitamin C), and good for people who have High blood pressure.

PROCESSING: Passion fruit are usually cut in half and the fleshy pulp is scooped out for preparation, the empty half shells are sometimes given a small cut at the bottom to produce a flat surface so that the half shells can stand and be stuffed. The pulp of Passion fruit is rather sour and has a very strong flavor that can easily mix with other ingredients and still retain the taste.


STORING: Passions fruits keeps well at room temperature, they will over ripen when they start wrinkling at this time you can scoop out the pulp, put it in a bag and freeze it, frozen it will last a long time without altering its qualities.

PASSION FRUIT REFRESHMENT: This is the simplest use of the fruit, often at fruit stands and mom and pop restaurants throughout Latin America they will offer you Passion Fruit juice (jugo de Maracuya, jugo de parcha, suco de maracuja). To make it take 1 cup of pulp with seeds, blend it well with 1 cup of water and strain to get rid of the seed particles. Place in a jar and add sugar and water to taste, chill or serve with ice cubes. It is a very tasty refreshment for a hot day.

PASSION FRUIT SHERBET: A very simple and elegant dessert. First make a sugar syrup with 1 cup each of water and sugar, boil to reduce to about 3/4 of its original volume, until you have rather thick syrup, let cool completely. Blend 1 cup of fruit pulp with 1 cup of water, strain to eliminate seed sediment; mixed well with sugar syrup and freeze; once frozen scrape with a fork to produce ice shavings; refreeze and repeat procedure until all mixture has the consistency of ice balls; cut the empty half shells of the fruit into quarters place a ball of the Passion fruit ice on each quarter and decorate with a mint leaf; serve quickly.

PASSION FRUIT MOUSSE: This is probably the most famous dessert made with the fruit. In a bowl place 1 can of sweetened condensed milk, add the same volume of strained Passion fruit pulp or concentrate, this you make by blending about 1.5 cup of pulp with seeds adding a little water to blend if necessary and then strain it ; mix well condensed milk and pulp; prepare 1 envelope of no flavor gelatin in half cup of warm water, stir to dissolve and let cool; beat 3 egg white with 2 tablespoons of sugar until very stiff; mix fruit mixture with gelatin and mix well; slowly fold the egg white into the mixture to retain foamy texture; place mixture into wet coffee cups or other mold, chill well until it is firm. You may unmold or serve in the mold, to decorate prepare a syrup with 1/2 cup of pulp with seeds and 2 tablespoon of sugar, stir until sugar dissolves completely and pour over each portion.

PASSION FRUIT VINAIGRETTE: in a bowl place 1 teaspoon of mustard, add 2 tablespoons of sugar or honey and mix well; slowly add 3/4 cup of vegetable oil while stirring to form a thick liquid; add 1/4 cup of Passion fruit pulp or concentrate and 2 tablespoons of white vinegar, mix well; add a pinch of salt and pepper. This vinaigrette is particular good with green salads that include fruits such as apple, avocado, mango or papaya.

PASSION FRUIT CEVICHE: In this preparation fish is cooked in an acid medium and seasonings are added for extra flavor, passion fruit adds a delicious flavor. In a bowl place 0.5 Kg (1 Lb) of a firm white fish such as bass (corvina) grouper (mero) or red snapper (pargo) cut in cubes; cover with lime juice and chill; after 1 hour add 1 each: small red pepper, 1 small red onion, 1 hot chili without seeds, 1 clove of garlic all finely chopped; beat 1/4 cup of passion fruit pulp without seeds into a liquid and add to the marinade stirring; add chopped cilantro, salt and pepper to taste. Serve with crispy plantain.

COCONUT, THE BIGGEST NUT

The coconut is the most important member of the palm family. The coconut palm is grown throughout the tropics for decoration, as well as for its many culinary and non-culinary uses; virtually every part of the coconut palm can be utilized by humans in some manner. The coconut has spread across much of the tropics, probably aided in many cases by seafaring people. Coconut fruit in the wild is light, buoyant and highly water resistant, and evolved to disperse over significant distances via marine currents. Fruit collected from the sea as far north as Norway are viable. In the Hawaiian Islands, the coconut is regarded as a Polynesian introduction, first brought to the islands by early Polynesian voyagers from their homelands in Oceania.

Coconuts in the strict botanical sense are not real nuts they just look like one. Coconuts are drupes like a peach where an edible flesh surrounds a hard seed; in the case of the coconut the flesh is fibrous and non edible but used for industrial purposes like making rugs. The word Coco was adopted by the Portuguese in India because the brown, hairy seed reminded them of an imaginary creature whose mention would scare children into obeying, " The Coco will come if you do not eat your greens" is still a common saying in Hispanic homes.

The Coconut palm is an ancient plant with many fossils found with millions of years in age. Most authorities claim it is native to South Asia (particularly the Ganges Delta of India). The Indian state of Kerala is known as the Land of coconuts. The name derives from "Kera" (the coconut tree) and "Alam" ( "place" or "earth").

Throughout tropical Latin America coconuts are ubiquitous, they are available everywhere from roadside vendor to supermarket and are incredibly cheap, usually around 0,30 US$. They are offered in 2 forms green and husked, the first are usually for drinking the coconut water, which is now considered medicinal; the latter are used for the flesh, which is used in cooking.

Coconut water deserves a especial commentary since it has been confirmed as the only cure for the modern hangover. Coconut water is the transparent liquid contained in the central cavity of the seed and should not be confused with coconut milk which is the white liquid extracted from the flesh. Coconut water contains the 5 electrolytes present in human blood, Gatorade by comparison only contains 2; during World War II in the pacific coconut water mixed with blood was used for emergency transfusions, the water is sterile until the seed is opened. One should not drink in excess, but if you do and feel terrible next day then drink 2 cups of coconut water, you will feel great within the hour; even better prepare your drinks with coconut water, not only there will not be any hangover but you will feel euphoric next day, but watch out, do not abuse it because similar hangover remedies led to the fall of the roman empire; scotch and coconut water on the rocks is one of the favorites drinks around the beaches of the Caribbean. Coconut water is being bottled in ever increasing quantities and sold all over the world.

Coconut palms are very easy to grow, just half bury one whole coconut on sandy soil, on the ground or a pot, keep it humid and it will sprout in a couple of months. If you are far from the sea it is good to spray some salt at the base once a year, coconut palms like saline soil.

SCIENTIFIC NAME: Cocos nucifera


ENGLISH NAME: Coconut

LOCAL NAMES: Coco, cocotero, pipa

PRODUCTS: oil, fibers, coconut water, coconut milk, dry shredded coconut, wine, syrups

NUTRIENTS: Coconuts are a great source of minerals for humans; the flesh has lots of fiber; the milk is high in saturated fats and should be consumed in moderation and with some of the fibers; the water also has many minerals plus vitamin C. For a detailed analysis of the nutrients follow the links below:


Coconut Water's Nutrients
Coconut flesh nutrient's

PROCESSING: In oder to use a coconut you first drain the water and then process the flesh. Below you will find some links to show you how to open a coconut and and make coconut milk:


How to open a Coconut
How to make coconut milk

STORING: Coconuts keep for weeks in a cool dry place, but they will become stale after a month.

SHRIMP MOQUECA: The coastal region of northeast brazil offers the best cooking with coconut that I have tasted in Latin America. The northeast coast of brazil is full of coconut groves, one can fly from Rio to Recife and only see coconut covered beaches for hours. The Moqueca is a famous dish in the city of Salvador de Bahia, it originated in the mixture of Portuguese and African cooking. In Brazil they use a palm oil that is yellow (Dende) to color the stew, but outside of brazil one can get a similar color by stir frying some achiote or onoto seeds (annatto) in vegetable oil, the seeds are found in any market. For this you need to marinate in the juice of 1 big lime 0.5 Kg (1 Lb) of shelled deveined shrimp for at least 30 minutes. In a large frying pan or wok, over medium heat add 2 tablespoons of vegetable oil, add a few seeds of achiote and stir until oil turns red, discard seeds and add 2 Tbs of olive oil, add 1 each of small white onion, green pepper, red pepper all cut in round slices, add 1 clove of garlic finely chopped, cook until onions are tender, increase heat to high and add shrimps and stir fry for a minute, add 2 cups of coconut milk, bring to boil and lower heat to simmer for 10 minutes, add salt, pepper and hot sauce to taste. Serve in soup dish with a mold of rice in the middle, spray with fresh chopped green onion and cilantro.

RICE WITH COCONUT: Very typical dish in the Caribbean coast of Colombia and Panama. For 1 cup of rice you add 2 cups of coconut milk, 1 tablespoon of brown sugar (raspadura, panela), 1/2 teaspoon of salt, some 10 raisins, mix all ingredients in a pot, bring to boil and reduce heat to simmer for about 15 minutes until all liquid has been absorbed, turn off heat and let rest at least 15 minutes. To serve mold with a coffee cup and spray with chopped cilantro. It goes well with fish or chicken dishes.

SHREDDED FISH WITH COCONUT: This is a very economical and tasty way to eat fish. Get a 1.5 to 2 Kg ( 3 to 4 Lb) fish, any economical species will do fine, fishermen around the Caribbean often use chunks of shark meat, which is very cheap and sometimes is called curvinata. Cook the fish cut in chunks in boiling salted water, about 20 minutes, let it cool and with a fork and fingers shred the flesh of fish, if you are using a whole fish pick flesh from the head, you should have at least 4 cups of fish flesh, make sure you do not get any bone in the shredded flesh and reserve. Heat 1/2 cup of oil and stir a tablespoon of achiote seeds (annatto) until oil turns red, discard seeds. Make a sofrito with the red oil, 0.25 Kg (1/2 Lb) finely chopped deseeded sweet chilies, 1 finely chopped each large white onion, large green pepper, large red pepper, 4 large cloves of garlic finely chopped; stir fry the sofrito until it releases its aroma, about 5 minutes; add the shredded fish and stir to coat all flesh with the sofrito; add 4 cups of coconut milk, bring to boil and lower heat to simmer until liquid disappears but mixture remains moist, stir occasionally; add 4 Tbs of raisins and 1 Tbs of chopped capers; add salt, pepper and hot sauce to taste. Serve with rice and fried plantains on the side and spray fish mixture with finely chopped green onion and cilantro. This stuff is addictive you will not stop eating it.

QUINDIMS DE IAIA: pronounced kinjin deh iahiah this a famous and very popular Brazilian dessert originated in the city of Salvador de Bahia. Beat 8 egg yolks with 1 cup of white sugar until it forms peaks, add 1 cup of very finely grated fresh coconut and beat to mix well, butter well some ramekin molds or coffee cups, place egg mixture inside up to half of the mold; place molds in large baking pan and fill with water until reaches half the height of molds; bake in oven at 350F for 1 hour until mixture sets and a knife inserted comes out clean. Let cool thoroughly and unmold. To serve you may use the egg whites to make a very stiff lime meringue to place on the side.

MAIZE, OUR BREAD

Maize, known in many English-speaking countries as corn, is a grass domesticated by indigenous peoples in Mesoamerica in prehistoric times. The Aztecs and Mayans cultivated it in numerous varieties throughout central and southern Mexico, to cook or grind in a process called nixtamalization. Later the crop spread through much of the Americas. Between 1250 A.D. and 1700 A.D. nearly the whole continent had gained access to the crop. Any significant or dense populations in the region developed a great trade network based on surplus and varieties of maize crops. After European contact with the Americas in the late 15th and early 16th centuries, explorers and traders carried maize back to Europe and introduced it to other countries through trade. Its ability to grow in distinct climates, and its use were highly valued, thus spreading to the rest of the world. Maize is the most widely grown crop in the Americas with 332 million metric tons grown annually in the United States alone.

Nixtamalization typically refers to a process for the preparation of maize (corn), in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled. In the Aztec language Nahuatl, the word for the product of this procedure is nixtamalli, it is a compound of nextli ""ashes"" and tamalli ""dough"". This process is indispensable for the use of corn as food because without it the nutrients niacin and lysine are not released, which in a corn intensive diet leads to a malnutrition illness called pellagra.

The term maize derives from the Spanish form of the indigenous Taino word mahis, which means sustenance. The Greek word zea means life, therefore the scientific name of corn, Zea mays, means life's sustenance to refer to the importance given to its cultivation by pre-Columbian societies. Maize originated about 9000 years ago in what is today the state of Oaxaca in southeastern Mexico, most of the scientific evidence points to a process of hybridization of wild species of plants carried out by indigenous populations.

Throughout Latin America corn can be found in many forms: corn on the husk (jojoto, elote, choclo), fresh corn kernels, fresh corn dough (masa de maiz), corn flour, corn meal, corn starch and canned corn kernels. There is an enormous variety of recipes with corn as the main ingredient, here I will give you some that are very simple and very common throughout Latin America.

SCIENTIFIC NAME: Zea mays

ENGLISH NAME: Corn, Maize

LOCAL NAMES: Maiz, elote, choclo, sara, milho (brazil)

PRODUCTS:

Fresh masa (dough)

corn flour, mix with water and you get masa

corn starch, the best thickener



 
 
 
 
 
 
 
 

  PROCESSING: Fresh corn is processed by simply scraping the kernels with a knife, then kernel can be ground for cooking. Dry corn has to be boiled in lime watern to make it tender for grinding into a usable dough (masa) for further cooking. 
 
 
 
 
 
 
 
STORING: Fresh corn kernels do not keep long, they can spoil easily unless they are freezed. Dry corn kernels can keep a long time in a cool dry place, to keep bugs away you place black peppercorns or hot chilies in the grain.

CORN CAKES: This is the most traditional form of corn bread throughout Latin America they may be called different names, in Colombia/Venezuela they are called Arepas; in Panama Tortillas, in El Salvador Pupusas; in Mexico Gorditas; but they are all very similar, a round flat cake of varying thickness made from corn dough (masa) and cooked over a hot flat pan to develop a crust and bake, sometimes they are deep fried. Once they are cooked they are stuffed with all kinds of things, from a simple butter and cheese, to very complex stuffing such as chicken and avocado salad, they are Latino fast food. They are usually shaped by hand but there is an electric cooker for the home called Tosti-Arepa that will shape and cook them.

MANDOCAS: This a is corn version of a donut which are very popular in the city of Maracaibo, Venezuela. You need 2 cups of prepared corn masa, 1 ripe plantain slightly cooked in boiling water, 1 teaspoon of salt, 4 tablespoons of brown sugar (raspadura, panela), 1 teaspoon of anise seeds, 4 tablespoons of coarsely grated white cheese, any of the local brands will do. Place all ingredients in a bowl and knead until they are well blended and divide in 16 more or less equal round balls; wet your hands and shape each ball into a long piece about as thick as one finger, join the tips to make a round shape and deep fry until golden, keep warm over absorbent paper and serve to eat with a slice of white cheese.

FRESH CORN PANCAKES: These are made with fresh corn kernels which are ground using a corn mill or with a food processor, you process 4 cups of fresh corn kernels, the kernels should be coarsely ground so that the mash will have a thick texture; add 1 teaspoon of salt and a tablespoon of sugar and mix well; over a hot and well greased pan drop 1/2 cup of corn mash and spread with a soup spoon to create a round shape, when it sets turn over to cook other side, it should be a dark golden color. Serve warm with a piece of white cheese, you can spread butter, marmalade, honey or even cream cheese on top. These are usually referred to as Tortillas de Maiz Nuevo, in Venezuela they are called Cachapas. You may add 1 egg to the mash to make a richer mixture.

CORN AND COCONUT PUDDING: A very simple and tasty dessert, in Venezuela is called Majarete and in Brazil Canjica de Milho, it requires the coconut milk obtained from the flesh of the coconut, not the water contained in fresh coconuts which should not be used in this preparation. The coconut milk is obtained by liquefying the flesh with a enough hot water and pressing it through a cheese cloth. Canned coconut milk can be used instead of fresh. You need 1 cup of prepared corn dough (masa), 4 cups of coconut milk, 2 cups of brown sugar (raspadura or panela), 1 teaspoon of salt, 4 tablespoons of cornstarch (maicena), 1 tablespoon of cinnamon powder. In a heavy pan place 3 cups of the coconut milk and the brown sugar stir over medium heat to dissolve all the sugar; in a blender liquefy the corn dough (masa), the cornstarch with the remaining cup of coconut milk; bring the sweetened coconut milk to boil and slowly add all the liquefied corn dough, keep stirring constantly with a wooden spoon until you get the texture of a thick marmalade, while hot pour into a shallow mold and shake to level and let cool completely. To serve unmold and spray with cinnamon.