Guiso de Cogollo de Palma de Chontaduro (Chontaduro Palm Heart Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
75 minutes
Number of servings
8
Difficulty
Easy
Ingredients
750
gr palm hearts
4
piece(s) eggs, beaten
1/2
cup(s) butter (or oil)
1
piece(s) white onion, peeled and chopped
2
piece(s) green onion stalks, chopped
1
piece(s) ripe tomato, peeled and chopped
2
tbsp homemade vinegar
1/2
tbsp chopped cilantro
1/4
tbsp poleo (pennyroyal), chopped
1/2
tbsp bija (achiote)
Directions
- Peel the palm hearts until reaching the white and tender part; cut this pulp into small pieces and wash very well.
- Boil for 30 minutes with a little salt.
- Once tender, drain and let cool.
- Then grind with a stone (or in a machine), until achieving a fine paste.
- Heat the butter (or oil) and sauté the onions, tomato and herbs, with vinegar, bija and salt.
- When you obtain a sauce, add the palm heart paste, mix well by stirring, add the eggs and cook over low heat until achieving the desired consistency.
- Serve with white rice and masitas.