CookingDiva

My father had come from a small village in the Panamanian countryside, but he has always been very fine with life in the city. He brought us up with a sense of his family's ancient traditions, including the love for the land, nature and learning new things. It was that same spirit what made all of his children artists of creating and exploring. Curiosity is the beginning.

Now in my thirties, I still have as much of that curiosity as I had at the age of five. That's hot and it is not easy to get...But it is NOT impossible. Just opening your mind to trying new things will be your first step on this marvelous quest that is "life."

Let's start here: Vino de Palma, or Palm Wine

I have heard stories that made me really thirsty to try this juice from the heart of the rain forest. But it was not until yesterday when I had the intriguingly yummy opportunity to experience it at its fullest. As my sister was coming back to Panama City from Colon, she found a very little stand run by an older woman, smiling her problems away...cheerfully selling some unique goodies; Palm Wine among others.

I happened to be in their town, getting my weekly share of raw, organic-tasty-fresh milk, so I paid them a visit. To my surprise, Paola, my sister, greeted me with a bottle of palm wine and a bottle of freshly made Habanero Pepper Relish. It was out of my hands. I could NOT resist it. They know for sure how to get my attention.

It was an ethereal moment, when I saw those bottles, I forgave her for all the times she wore my clothes and evaporated my perfumes, without permission...when we were teenagers. Holy smokes, ...it was such a soul awakening moment, ...and I didn't have a choice other than to smile (and take the gifts of course!).

Happy Valentines Day! I'll be posting some delicious recipes (in Spanish) soon, so stay tuned!

Con amor,

Melissa

For more information on Palm Wine visit: Wikipedia. Or How to extract Vino de Palma: a pictorial review!

Ok, Ok,---I know you are a coconut lover...The following posts were specially designed for you:

• Flan de Coco y Chocolate
• Coconut Meringue Pie (EN), Pie de Coco al Merengue (ES)
• Nuts about Coconuts!
• Pudin de Naranja y Coco
• Pan de Coco
• Keki de Coco y Miel
• Cake de Zanahoria y Coco
• Delicia de Coco

P.S. you see, I do not only post in English!

It is called "Chicha de Maiz" (a kind of corn beverage, made with corn sprouts. It is delicious fresh, or add  extra kick by fermenting it a few days).

The mysteriously idyllic, almost lost relationship between "Chicha de Maiz" and Latin Americans has been one of my ongoing quests, no expiration date for this one. I am just really intrigued by the different ways it's prepared in the different Latin American countries. It always puzzles me the fact that people do not prepare it any longer, as they used to do in the long gone days. Would this be an obsession? Maybe.

As human beings we sometimes tend to get on our horses and ride our dreams, likes and dislikes to the maximum, and then...drop them! They are gone for good sometimes. Because of my relationship with food, I have been obsessed with certain dishes, styles and even some "ingredients," many many times.

To give you an example, I confess that long time ago when I was living in México, I prepared and ate a different kind of delicious pancake every morning for 3-4 continuous months...I am not sure why, but I did. One day I quit, and until nowadays I have not managed to cook or eat the evil thing.

Back to the "chicha," I would never get tired of experimenting here and there, just trying to keep the tradition alive. Would you join me?

To keep the gods happy, our brewing sessions were conducted strictly by the women of the kitchen team, at my house.  The men simply looked after the fridge and took care of any "food they could munch on" while we were busy at chicha making. That is a no-no, but you know how men are sometimes when they want to bug out.

From ancient times, in Andean society and other Latin American indigenous groups, participation by men in the brewing process of the chicha is considered bad luck. I totally relate to this thought. They also thought is was pure stupidity, since men are considered to lack the basic skills required to brew good corn wine/beer.

Now the step by step recipe with photos:

Check out "A Tasty Video from Argentina: How to make empanadas"

Argentina is well known internationally for the incomparable quality of their beef. During my last trip to Buenos Aires I had the opportunity to visit a butcher shop and they were so kind as to show me the facilities, inspect the different meat cuts and interview the man in charge.

It was there were I took this short video. It is in Spanish, so you will have a chance to practice this beautiful language. If it seems a little dark, its only because we were in the fridge were they store the meat. If you do not see me, it is because I was holding the camera! But, by now I guess you are getting used to hearing my voice. My friends and relatives laugh because they noticed an unusual accent in my voice...I pick up accents right away, so after a couple of days in Argentina, I was dancing with words...the way they do it.

One very important fact I learned that day is that all the beef they eat comes from caws 4-5 years old. The tenderness of the meat is a product of the diet and not because of the age of the animal. It is forbidden by law to eat veal, what makes me wonder how tender and delicate that meat would be.

The piece of meat held by the young butcher in the second photo is known as "Matambre." A literal translation  means "hunger killer." It is cooked in water for long hours until tender and then it is rolled like a jelly-roll and stuffed with veggies. The result is a beautiful roll, colorful, with a mild flavor. It is sold already prepared at the supermarkets and delicatessens.

Have a delicious week!
Chef M
Tags: argentina, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa