Coconuts are one of the most nutritious of all fruits, but unfortunately, they are also one of the most overlooked. Coconuts can add flavor, variety and–best of all–healthy nutrients to your diet. Coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and anti fungal, and boosts the immune system.
I consider myself nuts about coconuts. Just love it!
And the reason why I mentioned it before, is because Coconuts are an important ingredient in the Caribbean coast. We can find it in both sweet and savory recipes. The base from this dish is coconut rice. If it doesn´t include coconut, would alter both taste and texture.
The meat is not as easy as it seems. But neither difficult. And if you are lucky enough to get yellow plantains, well, your meal is done!
Now, as promised, this is another recipe of a typical dish from Cartagena.
2 cups (500 ml) organic coconut milk
1 cup white rice (preferably long grain)
1 cup pumpkin, previously cooked al dente and diced
1 1/2 teaspoon salt
1 1/2 teaspoon panela or beet sugar
In a big pot, bring to boil the coconut milk with the salt and sugar, over medium-high heat. Once is boiling, add the rice. Before the liquid is completely evaporated, add the diced pumpkin and mix well. Cover and reduce heat to low. Cook for 20 minutes.
250 gr. (1/2 pound) inside skirt steak
4 or 5 cloves of garlic
1 medium onion, diced
2 medium tomatoes, diced
1 green pepper, diced
2 eggs, beaten
Salt and pepper
Cook the meat until tender with half the garlic and salt. Slice thinly across the grain of the meat. In a medium pan, fry the onion, garlic, tomato and peppers. Mix, in the meat and eggs. Add salt and pepper.
Serve together with the rice, yellow plantains and any greens you like.