Sopa de Pejibaye is a cherished Costa Rican delicacy that marries the unique flavors of the tropics with comforting warmth. This soup centers around the pejibaye, a type of palm fruit known for its rich, creamy texture and nutty taste, which is often compared to chestnuts or pumpkin. Perfect for anyone looking to explore the flavors of Central America.
Ingredients
- 10-12 pejibayes
- 3 cups of chicken stock
- 1 tablespoon of vegetable oil
- 3 cups milk
- 1 chopped onion
- 3 cloves of chopped or pressed garlic
- 1 chopped pepper (red, yellow, or green)
- Salt and pepper to taste
Instructions
- Wash and boil the pejibayes until soft for about 45 minutes.
- Remove from water and allow to cool to peel and core them.
- Puree them with the chicken stock.
- Saute your onion, garlic, and pepper in the oil until onions are translucent then combine all ingredients in a stock pot and simmer for about 10 minutes.
Serve cold with mayo as a snack.
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