“Wild Man” Steve Brills was a professional chef before he took to the wilds of New York to teach people about wild edibles. During my recent interview with him, he passed me this recipe by memory.
“We go to the hilltop. And when we finish the ceremony there, that’s when we divide the plantains… we leave a piece there, for the hill, and we divide the rest up between those who’ve accompanied me and those who are making lunch in the house.” –A Mayan priestess speaking of her initiation ceremony.
I love this wise fruit. Named Musa Paradisiaca, for “paradise,” because the plantain is said to be the first inhabitant of heaven. It is a grand bow, the golden king of fruits.
Nobody should be intimidated by a chorreada. These Costa Rican corn pancakes are wonderfully simple. In fact, they really just have one ingredient: fresh corn. Plus a little salt for taste, and a some butter (or coconut oil) for the skillet.
Chorreadas were created long ago by native Costa Rican grandmothers, and haven’t changed much since then. They are good food, heart-food, soul-food. Continue reading