Panamanian Arroz con Guandú y Coco Recipe

Panamanian Arroz con Guandú y Coco is a hearty and flavorful rice dish that features guandú peas, coconut milk, and various seasonings. It is a traditional dish that has been an important part of Panama’s culinary culture for generations. The dish has an interesting history that dates back to Panama’s indigenous peoples, who were the first to cultivate guandú peas.

Over time, the dish became a popular staple among the Afro-Caribbean and Afro-Panamanian communities, who brought with them their unique culinary traditions and flavors. As a result, Panamanian Arroz con Guandú y Coco is now considered a quintessential Afro-Panamanian dish that reflects the diverse cultural influences that have shaped the country’s cuisine.

The preparation of Arroz con Guandú y Coco typically involves soaking the guandú peas overnight and then cooking them with coconut milk, seasonings, and rice until they are tender and flavorful. The resulting dish is a rich and savory blend of textures and flavors, with the sweetness of the coconut milk balancing out the earthy taste of the peas.

Arroz con Guandú y Coco is a dish that is often served during special occasions and celebrations, such as Christmas, New Year’s, and other holidays. It is also a popular dish for family gatherings, as it can easily be scaled up to feed a large group of people. Some people also enjoy it as a main dish, accompanied by a side salad or vegetables.

In addition to being a delicious and comforting dish, Arroz con Guandú y Coco is also a symbol of Panama’s cultural identity and heritage. Its popularity and longevity are a testament to the importance of food and cooking in Panama’s history and culture, and its continued popularity ensures that it will remain a beloved dish for generations to come.

3 Reasons People Love Panamanian Arroz con Guandú y Coco

1. Delicious and Unique Flavor: One of the main reasons why people love Arroz con Guandú y Coco is because of its delicious and unique flavor. The dish is made with a blend of pigeon peas, coconut milk, and spices, giving it a rich and savory taste that is hard to find in other dishes. The addition of coconut milk gives the rice a creamy texture and a subtle sweetness that balances well with the savory flavors of the pigeon peas and spices.

2. Cultural Significance: Arroz con Guandú y Coco is a dish that is deeply ingrained in Panama’s culinary and cultural heritage. It is a staple at traditional Panamanian celebrations, such as weddings, birthdays, and holidays, and is often served alongside other traditional dishes like tamales and empanadas. Eating this dish is a way to connect with Panama’s rich cultural history and to experience the country’s unique flavors and traditions.

3. Nutritious and Filling: Arroz con Guandú y Coco is not only delicious but also nutritious and filling. The dish is high in protein, fiber, and healthy fats, making it a great option for those who are looking for a satisfying and healthy meal. The combination of rice and pigeon peas provides a complete protein source, while the addition of coconut milk adds healthy fats and helps keep you feeling full and satisfied for longer.

How To Make Our Panamanian Arroz con Guandú y Coco Recipe

Ingredients (Serves 8):

2 cups of uncooked long grain rice
2 cups of coconut milk
2 cups of water
1 can of pigeon peas (guandú) – about 15 oz.
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 tablespoons of olive oil
Salt and pepper to taste

Instructions:

1. Rinse the rice in a fine mesh strainer and set it aside.

2. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, red bell pepper, and minced garlic to the pot and sauté until the onion is translucent and the pepper is slightly tender.

3. Add the pigeon peas to the pot and stir to combine with the vegetables.

4. Pour in the coconut milk and water and stir to combine.

5. Add the rice to the pot and stir to combine with the other ingredients.

6. Season with salt and pepper to taste.

7. Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for about 25-30 minutes, or until the rice is cooked and the liquid has been absorbed.

8. Remove the pot from the heat and let it sit for about 5 minutes before fluffing the rice with a fork.

9. Serve hot and enjoy!

Nutritional Values for One Serving of Panamanian Arroz con Guandú y Coco:

Calories: 411
Carbohydrates: 64g
Protein: 7g
Fat: 15g
Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 84mg
Potassium: 352mg
Fiber: 3g
Sugar: 2g

Prep time: 15 minutes

Cooking time: 30 minutes

List of Pots, Pans and Cooking Equipment:

To make Panamanian Arroz con Guandú y Coco, you will need the following cooking equipment:

Large pot with a lid
Wooden spoon or spatula for stirring

Strainer

Measuring cups and spoons

Cutting board and knife

Blender or food processor (optional)

Best way to Store Panamanian Arroz con Guandú y Coco:

You can store Panamanian Arroz con Guandú y Coco in an airtight container in the refrigerator for up to 4 days. If you want to store it for a longer period, you can freeze it for up to 3 months. It is best to store it in a container with a tight-fitting lid or in a freezer-safe plastic bag.

Possible Substitutions for Ingredients for Panamanian Arroz con Guandú y Coco:

If you cannot find guandú, you can use pigeon peas or black-eyed peas as a substitute.

For coconut milk, you can use heavy cream or a dairy-free milk alternative, such as almond milk.

Tips and Tricks for Easier Creations of the Recipe

Rinse the rice before cooking to remove excess starch.

Use canned guandú to save time.

Use a non-stick pot to prevent the rice from sticking.

If the rice is too dry, add more coconut milk or water.

You can add diced tomatoes or bell peppers to the rice for added flavor.

Possible Side Dishes and Desserts to serve with Panamanian Arroz con Guandú y Coco

Some possible side dishes to serve with Panamanian Arroz con Guandú y Coco include fried plantains, avocado salad, and grilled meats.

For dessert, you can serve tres leches cake or flan.

Instructions on How to Serve Panamanian Arroz con Guandú y Coco

How to Serve Panamanian Arroz con Guandú y Coco

Panamanian Arroz con Guandú y Coco is a hearty and flavorful rice dish that features guandú peas, coconut milk, & various seasonings giving it a unique flavor.

Scoop the rice onto a platter and garnish with chopped cilantro or parsley.

You can serve it alongside your choice of side dishes and dessert. Enjoy!

FAQs About Arroz con Guandú y Coco

1. What is Arroz con Guandú y Coco?
Arroz con Guandú y Coco is a traditional Panamanian rice dish made with pigeon peas, coconut milk, and other seasonings.

2. What are some traditional ingredients used in Arroz con Guandú y Coco?
Some traditional ingredients used in Arroz con Guandú y Coco include guandú (pigeon peas), coconut milk, annatto seeds, onion, garlic, and salt pork or bacon.

3. Can I use canned pigeon peas for Arroz con Guandú y Coco?
Yes, you can use canned pigeon peas as a time-saving alternative to cooking fresh ones. Just be sure to drain and rinse them before adding them to the rice.

4. How do I prevent the rice from sticking to the bottom of the pot?
To prevent the rice from sticking, use a non-stick pot or add a tablespoon of oil to the pot before adding the rice. Also, be sure to stir the rice occasionally during cooking.

5. How long does Arroz con Guandú y Coco last in the refrigerator?
Arroz con Guandú y Coco can last up to 4 days in the refrigerator when stored in an airtight container. If you want to store it for a longer period, you can freeze it for up to 3 months.

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