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.
Ingredients
- 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
Preparation
- 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.
Yadira Stamp
An Afro Latina native of Panama City, Panama, Yadira Stamp is an Executive Chef, Caterer, Instructor, speaker, and culinarian. She specializes in global cuisine which encapsulates the flavors of Panama, the Caribbean, and Latin America.
Chef Yadira volunteers with the Latino Education of Washington, DC, to mentor Hispanic Women in the food industry; ‘N Street Village’, a community of empowerment and recovery for women; ‘DC Central Kitchen’, and ‘World Central Kitchen’, to assist in preparing food for the needy.
