Recipes – Ger-nis

Category: Pre-Colombian Cuisine Indigenous Foods of the Americas

  • Whole Fish Roasted on a Bed of Seaweed

    Serves 6 INGREDIENTS 1 (4 pounds) whole fish (Striped Sea Bass, Mackerel, Bluefish or other locally caught fish), scalled and gutted 2 pounds fresh seaweed Sea salt PREPARATION Preheat the oven to 400°F. Season the fish with sea salt. Lay the seaweed out on a large roasting pan, and let the fish rest on top…

  • Seco de Carne

    Traditionally this dish was made with llama, vension, or other game, but it is now most commonly made with lamb, goat, or beef.

  • Pumpkin Succotash with Stewed Clams

    Serves 6 as a side dish INGREDIENTS 1 cup turkey stock ¼ pound fresh lima beans (or dried lima beans soaked overnight) 2 tablespoons turkey fat 1 leek, washed and chopped 3 scallions, chopped (keep white and green parts separate) 2 dozen little neck clams, rinsed ½ pound pumpkin, peeled and cubed 1 ear of…

  • Pavo en Mole Verde

    Serves 6 INGREDIENTS ½ pound tomatillos, husked ½ pound poblano chilies ¼ pound jalapeño chilies 1 bunch scallions, rinsed and roots removed 2 cups turkey stock 1 cup pumpkin seeds, toasted 1 bunch epazote 1 bunch culantro ¼ cup turkey fat 3 pounds turkey (dark meat) ½ pound nopales, spines removed and cut into pieces…

  • Masa Fresca

    Makes 2 pounds of Masa – enough to make at least 24 small tortillas INGREDIENTS 1 pound dried corn Water 1 teaspoon cal (mineral lime) PREPARATION Rinse the corn, and put it into a pot with enough water to cover the kernels by at least 1-inch. Add the cal, and bring the water up to…