Rumgo de Cabeza de Bagre (Catfish Head Stew)
Recipe category
Country
Region
Source
Fuente: Guillermo Barreto Vázquez (2007)
Number of servings
8
Difficulty
Medium
Ingredients
1500
gr catfish head
1500
gr black-eyed peas, soaked overnight
500
gr yuca (cassava), peeled and cut in pieces
500
gr ñame (yam), peeled and cut in pieces
500
gr carrot, cut in small cubes
1
piece(s) medium red bell pepper, chopped
1
piece(s) ripe tomato, peeled and seedless
1
piece(s) scallion stalk, finely chopped
1
piece(s) medium pearl onion, finely chopped
1
piece(s) garlic head, washed and cut in half
1
tbsp mustard
2
tbsp oil
1
piece(s) splash of vinegar
pinch chopped cilantro to taste
pinch cumin, salt and pepper to taste
Directions
- Smoke the catfish heads in a pot over low heat, without letting them burn to avoid the rumgo becoming bitter. This is achieved by moving the heads constantly so they receive equal heat.
- In a large pot boil 7 liters of salted water and put to cook the previously hydrated and washed beans.
- When the beans are tender add to the pot carrots, bell pepper, garlic, yuca and ñame, with mustard and seasonings to taste.
- When the mixture boils, lower to low heat and add the smoked catfish heads. Continue cooking everything, stirring constantly so it doesn't stick or burn.
- Separately make a guiso with oil, pearl onion, tomato and vinegar.
- When all ingredients are tender, and the fish heads have fallen apart, remove the preparation from heat and add the scallion and cilantro.
- Serve with rice, ripe plantain and suero costeño.