Guatemalean Style Shabbat

This week, I chose Guatemala because I wanted to include black sapote in the menu. Black sapote is a fruit, which is native to Guatemala and Mexico. It is also called the chocolate pudding fruit because when you open the fruit, it looks like chocolate pudding. The taste is similar to chocolate, but milder and not as sweet. The whole fruit, including the peel is edible. In addition, you can make drinks and black sapote ice cream.  We have 2 sapote trees in our meshek, and a handful of sapotes were ready last week when I started cooking.


Almost all the recipes included tomatillo. Tomatillo looks like a small tomato and apparently the taste is similar but more tart. There were no tomatillos available around here so I looked for a substitute and found that you can substitute under ripe tomatoes with a squeeze of lime. Lime is hard to find here (although we have tree but it is not in season), so I substituted lemon for the lime.

Jewish Life and History

Unlike the previous countries, there was not a lot of information about the Jewish community in Guatemala. Jews arrived in Guatemala at the beginning of the 20th century from Germany, the Middle East, and Eastern Europe. Today there are about 1,200 Jews in Guatemala.

http://www.jewishvirtuallibrary.org/jsource/vjw/Guatemala.html

http://haruth.com/jw/JewsGuatemala.html

Food

Friday Night Dinner

Abondigas Soup
Arroz con Pollo Chapina
Jocon en Carne
Guatemalan Sweet Potatoes with Bananas


*****Black Sapote Parve Ice Cream****


Prepared for 18.

Abondigas Soup  

Initially this soup was bland. When I reheated it, I added a hot pepper and a sweet red pepper. The soup looked very nice, still a little bland, but better. Since the meatballs were well spiced, I thought the soup would be fine. I think the soup itself needed more spices.
Original Recipe: http://recipes.wikia.com/wiki/Alb%C3%B3ndigas_Soup

My Abondigas Soup Recipe

Ingredients for Meatballs

• Vegetable oil
• 2 onions, finely chopped
• 3 cloves garlic, grated
• 1/2 kilo ground beef
• 1 tomato, finely chopped
• 2 tbsp fresh mint, chopped in small pieces
• 2 tsp cumin
• 1/2 tsp salt
• 1/2 cup bread crumbs

Preparation for Meatballs

1. Saute onions until soft, about 5 minutes.
2. Add garlic and saute about 1 more minute.
3. Transfer onion and garlic to a bowl and add all the other ingredients.
4. Form into balls and refrigerate about 20 minutes.
5. Boil soup broth and add meatballs. You may not be able to fit all the meatballs in one pot. Add as many as fit comfortably. 
6. Cook until done, skimming off any foam. This should take about 5 minutes. 
7. Remove the meatballs with a slotted spoon. Cook the remaining meatballs in the same way.

Ingredients for Soup

• Chicken, legs and thighs removed. These will be used in other recipes.
• 4 carrots, sliced
• 2 zucchini, sliced
• 2 potatoes, peeled and sliced
• 5 sprigs fresh mint
• 2 sprigs fresh mint
• 1 tbsp fresh oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/2 package small noodles noodles (about 2 -3 cups when cooked)

Preparation for Soup

1. Add all the ingredients except the noodles to a large soup pot.
2. Add water to almost fill the pot.
3. Cover and bring to a boil. Lower heat and simmer at least 1 hour.
4. Cook noodles separately. Drain and set aside until you are ready to serve the soup.

On Friday, before Shabbat, heat the soup, add the meat balls and noodles. 

Arroz con Pollo Chapina

I divided the recipe in half and cooked it in 2 separate pots. 
Original Recipe: http://www.food.com/recipe/arroz-con-pollo-chapina-guatemalan-chicken-and-rice-307857

My Arroz con Pollo Chapina Recipe

Ingredients 

• 25 chicken pieces (legs and thighs)
• Oil
• 2 tsp salt
• 1 tsp pepper  
• 1 cup onion, chopped
• 2 cloves garlic, grated
• 1 cup tomato, chopped
• 1 red pepper, diced
• 3 cups rice (not cooked)
• 2 cups carrots, sliced
• 1/3 cups pitted olives
• 5 cups chicken broth
• 2 cups green peas
• 
  

Preparation 

1. Brown chicken pieces in skillet then sprinkle with salt and pepper. Remove and set aside.
2. In same pan, using chicken fat, saute onion, garlic, and tomatoes for about 2 minutes.
3. Add rice and cook for 2 minutes.
4. Add carrots, olives, and peppers.
5. Add broth and chicken pieces.
6. Bring to a boil, then simmer about 10 minutes until broth is absorbed,
7. Transfer to a baking dish. (Use a very large foil pan)
8. Add peas with foil. 
9. Cover and punch small holes in foil (about 4 or 5 holes)
10. Bake at 300 (150) for 30 minutes.

Jocon en Carne 

or Carne en Jocon.  The recipes used both names, but basically it was a meat stew. Easy and tasty. Since beef is expensive here, I used only 1 kilo (about 2 lbs) and added extra vegetables.

Original Recipes:http://www.pagespak.com/vr-recipe-142951-kababs-carne_en_jocon__guatemalan_beef_in_tomato___chile_sauce_-6.html

http://www.cooks.com/rec/view/0,1648,159184-241194,00.html

My Jacon en Carne Recipe

Ingredients 

• 2 onions chopped
• 2 green peppers chopped
• 1 - 2 hot peppers
• 1 kilo beef, cut into 1 inch cubes (I used chuck roast)
• salt and pepper
• 5 green tomatoes, chopped, lemon added
• 3 tomatoes, chopped
• 1 bay leaf
• 3/4 cup chicken broth
• 1/4 cup corn meal

Preparation 

1. Saute onion, garlic, and peppers.
2. Add meat and brown.
3. Add all other ingredients, except corn meal.
4. Bring to a boil, simmer 1 1/2 hours.
5. Add cornmeal, boil, then simmer 1/2 hour more.

Guatemalan Sweet Potatoes with Bananas  

I often make sweet potato pie, but the southern version.  I was excited when I saw this recipe because I knew my family likes sweet potato pie and we always have more bananas than I know what to do with. Everyone liked this. I waited until everyone had tried it and then I told them that it had bananas in it. It was not as popular after that. I suggest making sure the bananas are well hidden and not telling anyone that they are in the pie.

Original Recipe http://www.food.com/recipe/guatemalan-sweet-potatoes-with-bananas-267225

Black Sapote Parve Ice Cream

So, this was the reason for the Guatemala theme. You could actually add any fruit or flavor to this parve ice cream recipe. The parve ice cream recipe is from my friend Yael.

My Black Sapote Parve Recipe

Ingredients 

• 2 Richs non-dairy whipped cream
• 3/4 cup sugar
• 5 eggs
• 100 grams chocolate biscuits
• 3 black sapote

Preparation 

1. Beat the eggs about 8 minutes, add sugar and beat 2 more minutes. Set aside.
2. Beat the Rich's separately until it is ready. Add the insides of the black sapote (not including the seeds) and beat a little longer.
3. Crumble the cookies and add to the mixture.
4. Mix together the eggs and Rich's mixtures.
5. Store in freezer.

My Abondigas Soup Recipe

Ingredients for Meatballs

• Vegetable oil
• 2 onions, finely chopped
• 3 cloves garlic, grated
• 1/2 kilo ground beef
• 1 tomato, finely chopped
• 2 tbsp fresh mint, chopped in small pieces
• 2 tsp cumin
• 1/2 tsp salt
• 1/2 cup bread crumbs

Preparation for Meatballs

1. Saute onions until soft, about 5 minutes.
2. Add garlic and saute about 1 more minute.
3. Transfer onion and garlic to a bowl and add all the other ingredients.
4. Form into balls and refrigerate about 20 minutes
5. Boil soup broth and add meatballs. You may not be able to fit all the meatballs in one pot. Add as many as fit comfortably. 
6. Cook until done, skimming off any foam. This should take about 5 minutes. 
7. Remove the meatballs with a slotted spoon. Cook the remaining meatballs in the same way.

Shabbat Lunch 

Guatemalan Potato and Green Bean Salad
Curitdo de Repollo
Jocon Pollo
Guatemalan Chirmol Salsa
Pepian de Pollo
Refried Beans and Rice


Prepared for 18

Guatemalan Potato and Green Bean Salad

I mixed this all together right before lunch. It had a strong sesame taste.

Original Recipe: http://projects.washingtonpost.com/recipes/2010/11/17/guatemalan-potato-and-fresh-green-bean-salad/

My Guatemalan Potato and Green Bean Salad Recipe

Ingredients 

• 6 potatoes, cleaned with skin 
• 3 cups frozen green beans, cooked
• 1/2 cup water
• 1 cup pumpkin seeds
• 3 cloves garlic, grated
• 1 green tomato with lemon
• salt and pepper

Preparation 

1. Boil the potatoes with the skin, until soft. Save the water. When the potatoes are cooled, cut into smaller pieces.
2. Toast the pumpkin seeds in the oven for 10 minutes at 350. Remove and allow to cool.
3. Cook the tomatoes and garlic in the wok (no oil) for about 5 minutes, until they are browned.
4. Place the seeds in the food processor or blender and process. When as smooth as possible, add the tomatoes and garlic. Add some of the reserved water to create a thick dressing.
5. Store the potatoes and dressing separately. Mix right before serving.

Curtido do Repollo 

Just a cabbage salad.

Original Recipe:http://low-cholesterol.food.com/recipe/curtido-de-repollo-el-salvadorean-cabbage-salad-207798

My Curtido do Repollo Recipe

Ingredients 

• 1 head green cabbage 
• 1 cup distilled white vinegar
• 1/2 cup water
• 1 onion
• 2 carrots
• 2 tsp fresh oregano
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp brown sugar

Preparation 

1. Shred (with food processor) cabbage, carrots, and onions
2. Cover and submerge in the other ingredients.
3. Store in refrigerator.

Guatemalan Chirmol Salsa

They liked this. I should have served it with chips. 

Original Recipes: http://www.food.com/recipe/guatemalan-salsa-306878
http://cookeatshare.com/recipes/guatemalan-chirmol-salsa-278821

My Salsa Recipe

Ingredients 

• 12 ripe tomatoes
• 3 scallions
• 1 cup corn kernels
• 2 cloves garlic, grated
• 3 tbsp olive oil
• Juice from one lime/lemon
• 1/2 cup coriander
• 1 hot pepper, seeded and chopped
• salt and pepper to taste

Preparation 

1. Grill/Bake tomatoes until soft. .
2. Let cool and them mix all together in food processor.

Pepian de Pollo 

I think this was the favorite!

My Pepian do Pollo Recipe

Original Recipes: http://www.thegringochapin.com/2010/12/pepian-de-pollo-3.html

http://www.foodbuzz.com/recipes/940169-kids-make-guatemalan-chicken-pepian

Ingredients 

• 25 chicken pieces (thighs and legs)
• 2 bay leave
• 1/2 cup sesame seeds
• 2 tbsp toasted pumpkin
• 4 ripe tomatoes, chopped
• 1 green tomato, chopped with a little lemon juice
• 1 red pepper, chopped
• 1/2 tsp tumeric
• 3 cloves garlic
• 1 cup bread crumbs
• 2 tbsp flour
• 1 cinnamon stick

Preparation 

1. Boil chicken pieces with bay leave in a pot with about 3 cups of water. Simmer 30 minutes.
2. Boil tomatoes and red pepper in 1 cup water. Simmer 15 minutes.
3. Grind/Blend in blender or food processor: pumpkin seeds, sesame seeds, garlic, and turmeric.
4. Add vegetables to blender.
5. Add  bread crumbs and flour .
6. In a large pot, add mixture from blender,heat, with 3  cups chicken broth  and let simmer. Mine was thin, so I added another tablespoon of flour to thicken.  It was still thin, but I threw the chicken in there anyway. 
7. Add cinnamon stick.
8. Cook about 25 minutes until very done. Chicken will be almost falling off the bone.

Jocon Pollo  

This was a sesame coated chicken.  It was a green color because of the coriander.  Pretty and tasty.

Original Recipes: http://www.whats4eats.com/poultry/jocon-recipe http://nourishnetwork.com/2010/06/21/pollo-en-jocon/

My Jacon Pollo Recipe

Ingredients 

• 2 chickens 
• 12 cups water
• 1/2 cup pumpkin seeds
• 1/2 cup sesame seeds
• 3 cups not yet ripe tomatoes with 1 tbsp lemon or lime juice
• 2 cups fresh chopped  coriander
• 1 cup chopped scallions
• 2-4 hot peppers
• tortillas

Preparation

1. Place chicken in pots, add water and slat. Bring to a boil, then simmer for at least 30 minutes.
2. Remove the chicken, let cool. When cool. remove the chicken from the bones and shred it with your fingers. Set aside.
3. Roast pumpkin seeds and sesame seeds in the oven for a few minutes, then let cool.
4. In food processor or blender, process sesame seeds, pumpkin seeds. Then add tomatoes with lemon, coriander, scallions, and peppers. Blend. Add about 2 - 3 cups of the broth and blend . You will have to do this in batches. This should have a sauce consistency.
5. Simmer sauce and chicken  in pot about 15 minutes.

Refried Beans and Rice 

I really liked this however, it is not a pretty dish. I had to convince everyone to try it but I think they liked it. I served this with rice.

Original Recipe:http://triedandtruefavoriterecipes.blogspot.com/2009/08/black-beans-blended-beans-refried-black.html

My Beans and Rice Recipe

Ingredients 

• 1 package beans, soaked overnight. I could not find black beans here. The closest I came was brown beans.  
• 1 onion, chopped
• 3 cloves garlic, grated
• 1 bay leaf
• salt and pepper 
• 1/2 cup oil

Preparation 

1. Place cooked beans, onion, garlic, bay leaf, salt, and pepper in a pot and cover with water. Boil and let simmer 2 - 4 hours until the beans are soft.
2. Cover and submerge in water.
3. When done, use food processor and process beans
4. Place oil in large frying pan and re fry the beans until they thicken.  No matter how long I tossed against the side, my beans did not form a loaf but they did thicken.

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