Next, we need some tuna.\u00a0 The recipe calls for canned tuna, but to heck with that – it’s readily available around here in nae-so-canned form.\u00a0 Still, if you want to throw this together at home, you could do it that way.\u00a0 But we decided we’d rather toss a nice piece of fresh tuna into the cast iron briefly.<\/p>\n Cooking it through might be more authentic, but we couldn’t bring ourselves to do that, so it was just lightly seared when we were done.<\/p>\n Further ingredient prep: hydrating some coconut and peppers.<\/p>\n We still have some piri-piri chilies left from Benin, which is long enough ago that it’s not even ON this blog.\u00a0 But they’re dried, and whoo doggies, they are still pretty darn potent.\u00a0 The bigger concern is that I’m not actually certain they’re native this far west in the continent.\u00a0 Still, they’re tasty, so we’ll run with it.<\/p>\n Only one more ingredient to prep, and you’re probably not going to guess it.\u00a0 Let’s whip some cream!<\/p>\n Now we just mix ALL this stuff together. To recap, that’s tuna, avocado, heavy cream, coconut, and hot pepper, and we also add some tomato sauce, lemon juice, salt, and pepper.<\/p>\n What do we DO with this unholy mixture, you ask?\u00a0 Just wait until the end for the denouement picture.<\/p>\n But for now, lets get started on our main dish,\u00a0Cafriela de Frango.<\/em>\u00a0 This is a not terribly complicated chicken dish that involves first steaming, then grilling the chicken.<\/p>\n The steaming part involves chopping peppers, onions, garlic, and grinding some black pepper.\u00a0 I used grains of paradise in addition to black pepper, since we had them, and they seem to be from approximately the right part of the world.<\/p>\n All this just gets tossed into a pot with some stock, oil, and butter, and left to steam until the chicken is cooked.<\/p>\n Once the chicken is done, you grill it and…<\/p>\n … did I say grill?\u00a0 We live in Vancouver, and it’s the monsoon season right now, so this got popped under the broiler instead.\u00a0 It only took a few minutes to get some nice color on the outside, and it was time to serve our two dishes.<\/p>\n The chicken was served over rice with the vegetables and the steaming liquid as sauce.\u00a0 The avocado-tuna-coconut mixture was stuffed back into the empty peels as a serving display.<\/p>\n How was it?\u00a0 Well, the stuff avocados were\u00a0amazing.\u00a0\u00a0<\/em>Seriously – I would never have predicted tuna + avocado + coconut + whipped cream + hot pepper + tomato sauce would be a combination any sane person would dream up, but together it totally worked. Salty, creamy, spicy, sweet, all together in one nice package.\u00a0 And the just-seared tuna is definitely something I prefer to fully cooked.<\/p>\n The chicken dish was also pretty tasty, even if it wasn’t a rock star like the appetizer.\u00a0 Lots of flavor cooked into the broth, and the black pepper gave everything a nice zip.<\/p>\n These are both recipes we would pull out again, one to wow people, and one because it’s just plain simple and tasty.<\/p>\n Next time, we return to South America for the first time since Ecuador to visit Guyana!<\/p>\n Recipes: I think I need to apologize a bit.\u00a0 Last entry we referred to the “tiny” African nation of Guinea.\u00a0 Guinea is the size of Michigan.\u00a0 That’s not really tiny.\u00a0 Guinea-Bissau, on the other hand, is the size of Connecticut.\u00a0 I’m … Continue reading ![\"Avocado\"](\"https:\/\/fnerk.com\/wp-content\/uploads\/2021\/12\/20211127_184745.jpg\")
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\nYes, that is a billion-year-old Hamilton Beach hand mixer.\u00a0 It still works fine, so don’t knock it.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\nAbacate Recheado com Atum<\/a> (Tuna stuffed avocado)
\nCafriela de Frango<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"