[RECIPE] [VIDEO] Chicasquil is a plant native to Central America, whose leaves can be made into a hashed "picadillo". This is a recipe by Noire Aguilar. (Recipe in Spanish, translation included)
[RECIPE] [VIDEO] Chicasquil is a plant native to Central America, whose leaves can be made into a hashed "picadillo". This is a recipe by Noire Aguilar. (Recipe in Spanish, translation included)
¿En qué consiste la manifestación cultural?Soy participante del Certamen Comida Tradicional Los Santos 2020, y mi manifestación cultural se relaciona con la Cocina Tradicional de la Zona de Los Santos, específicamente del cantón de Dota.Participo en la categoría de acompañamientos, y la receta que p...
Ingredients:
- Garlic
- Onion
- Celery
- Oregano
- Marjoram
- Coriander
- Onion chives
- Finely sliced potatoes at your liking
- 1 Kg. chicasquil leaves, previously washed and boiled
- 1/4 Kg. hashed pork meat
- One bit of salt
- Pork lard
Fry the seasonings up to the chives in the order listed above. Then add the potatoes, then the chicasquil, finally the pork meat, salt and lard. Serve in tortillas, for breakfast or the afternoon snack, or at lunch along with rice, beans and a boiled egg.
Chicasquil is more commonly called "chaya" in Mexico, and it's important to note:
Chaya is a good source of protein, vitamins, calcium, and iron; and is also a rich source of antioxidants, however, raw chaya leaves are toxic as they contain a glucoside that can release toxic cyanide. Cooking is essential prior to consumption to inactivate the toxic components. Cooking in aluminum utensils can result in a toxic broth, causing diarrhea, so aluminium cookware should be avoided.
Traditionally, leaves are immersed and simmered for 20 minutes and then served with oil or butter. Cooking for 20 minutes or more will render the leaves safe to eat. The stock or liquid in which the leaves are cooked may be safe for consumption also, as the cyanide is volatilized as hydrogen cyanide (HCN) during cooking.