The Ngobe Cookbook Part Two

Many of you reacted with more horror than I was expecting the first time I shared some of the Ngobes´ favorite recipes. I just get used to things and I forget that maybe other people wouldn´t like to be served a bowl of boiled yucca with rice, boiled bananas, and noodles on top. Why? Because not everyone likes to eat three days worth of carbs in one sitting. Oh, I forgot.

I bring you this second edition, because lately my neighbors have been offering me a whole heck of a lot of food. I am not sure why this started up again, but I sort of wish it would stop, because as much as I appreciate their generosity in sharing what little they have, I know their own families need and enjoy it more.

THE BAD

Patitas-Chicken feet. If a family has chicken to eat, they´re doing pretty well. It means that day they had the money to buy something other than canned sardines or just eat the root vegetables in their finca. However, we must never forget that this is Panama and these people are poor, so the chicken they eat is of a different variety than what you or I might choose at home. Chicken feet cost 65 cents a pound, and when used to made a soup, they really do provide a nice, rich, chickeny flavor. But don´t rush out to your butcher just yet.

Because when it comes to actually eating the feet? That part is not fun. The texture of the dimply skin is fatty and rough, and if you get a mouthful of anything, it´s tendon or bone. No problem for the Ngobes, because they like to eat the bones, and good thing because I am quite sure that fish and chicken bones are their only true source of calcium.

Pescuezo- Chicken necks! An economic step up from the feet. These cost about 85 cents a pound, and on the back, they do have a little strip of meat. The rest of it, like the feet, is skin, tendon and vertabrae. Chicken necks have good flavor too, in theory, but would be better if just used for stock and removed. I always have to floss pieces of spine and marrow out of my teeth after eating these. Not pretty.

I always feel guilty when offered these two foods, because the Ngobes eat every last little bit, but I still can´t bring myself to chomp down with gusto on chicken spine. For them any kind of chicken is a special occasion, a good day. It reminds me how lucky I am that I have never been hungry enough to eat chicken bones, or to suck a chicken toe of the foot and nearly swallow it whole. I worry that I am showing them disrespect when I leave so much of what to them is good food left in my bowl. I do my best to eat as much as possible, but there are some habits a gringa just can´t break.

Chica de Maiz- Corn juice. Grind uncooked corn kernels, throw them in a big pot with water and cook until you have a thick, milky consistency. Add sugar if, Gracias a Dios (Thank God), you have some that day. The result is a slightly sour, rock heavy beverage that is served hot. It tastes like something that will make you really sick later on. It hasn´t actually yet made me ill, but if my neighbor offers me some at 8am, I am not hungry again til dinner. Sticks to your ribs.

THE AMAZING

Cacao- I live in chocolate country. It grows on trees. I buy it for 30 or 35 cents a ball, depending on my dealer. I say dealer because I am addicted. A ball yields probably between 8 or 10 servings. Grate into water, let it come to a boil, and steam for 10-15 minutes, add sugar. For super rich hot chocolate, do it with powdered milk, and allow yourself to experience the most incredible beverage on the planet. Also delicious served when left to cool in the pot. Chocolate milk!

Fried plantains- Oh my God. Slice super ripe plaintains. Fry in oil. My Ngobes don´t make these very much, they say maduros (ripe bananas or plantains) give them diarrhea. I think it is the idea that it has a flavor that is upsetting to them. But that´s fine, more for me. Can´t wait to make these back in the states and serve over ice cream. You gringos are going to freak out.

Arroz con Coco- Rice cooked with juice from inside a coconut (maybe 1/2 or 2/3 coconut, to 1/2 or 1/3 water). A carribean favorite and INCREDIBLE when served with fried fish. Thank God coconuts grow everywhere.