Guacamole with a Panamanian Twist
This guacamole with a Panamanian twist switches cilantro for culantro, adding picante chombo (scotch bonnet), corn, and camote or batata (Latin America sweet potato).
An avocado-based dip or spread, gujacamole was first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient. Guacamole is traditionally made by mashing peeled, ripe avocados and sea salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.
To make guacamole with a Panamanian twist, look for Panamanian ingredients online and where Latin American foods are sold.
- 1 medium camote or batata (Latin America sweet potato) - see note below*
- Vegetable oil, as needed
- 2 ears corn, kernels cut from the cob
- 2.5 ml (½ teaspoon) kosher salt
- 3 ripe avocados
- Juice of 2 limes
- 1 small red onion, finely diced
- 2 plum tomatoes, seeds removed, small diced
- 6 culantro (not cilantro) leaves, finely chopped
- 1 small scotch bonnet pepper, finely diced (remove seeds if you prefer a milder heat)
- 1.3 ml (¼ teaspoon) black pepper
*Note: Batata is a firm and dry sweet potato with pinkish color skin with an off-white color flesh; they remain firm after cooking. IF you are unable to find batata, use red (Garnet) or Jewel (aka yams in the US) – 1:1. However, keep in mind that they are moist rather that dry inside, so do not overcook. The other option is to use Yukon Gold potatoes, but since they have a higher glycemic index than sweet potatoes use half the amount in the recipe – 1:1/2
- Preheat oven to 177°C (350°F). Bake camote until tender, about 45 minutes. Place in a bowl and let cool; peel, and cut small dice. Set aside.
2. Place 10 ml (2 teaspoons) of oil in a skillet over medium-high heat. Add corn kernels and 1.3 ml (1/4 teaspoon) salt, and saute until light golden, 3 to 4 minutes. Remove from heat and set aside.
3. Place avocados and lime juice in a large bowl. Using a pastry cutter or the back of a fork, mash avocados to your liking — chunky or creamy, whichever you prefer.
4. To the bowl with the camote, add corn, red onion, diced tomatoes, culantro, scotch bonnet, 1.3 ml (1/4 teaspoon) salt, and pepper. Give it a stir. Taste for seasoning and add more if necessary.