The maito of carachama, typical of the Ecuadorian Amazon, is a traditional dish cooked in bijao leaves that enhance its flavor. Tender cassava, pickles, and spices combine in a unique preparation that celebrates the culinary richness of the region.
In the preparation of Maito of carachama, the combination of flavors is essential.
Patience is needed to achieve an exquisite and traditional dish.
The ingredients are wrapped in a bag of bijao leaves for perfect cooking.
Maito of Carachama
Ingredients
8 Small Carachamas
12 Bijao leaves (banana or achira)
2 Garlic cloves
2 Cilantro branches
½ cup of White onion with green part
½ Palm heart sliced thinly
1 Cassava (yellow pulp)
1 Red onion (paiteña)
1 Ripe tomato
1 pinch of Salt
Lemon
Water
Preparation
Step 1 : The cassava is cooked until tender.
Step 2 : A pickle is prepared with red onion, tomato, and lemon.
Step 3 : The carachama viscera are removed and washed thoroughly.
Step 4 : The carachamas are seasoned with salt and chopped garlic.
Step 5 : White onion, palm heart, and cilantro are finely chopped, seasoned with a little salt, and mixed.
Step 6 : Three bijao leaves are placed in a star shape, the previous mixture is added, and the carachamas are placed on top.
Step 7 : Three tablespoons of water are poured in, and the leaves are closed to form a pouch along with the stalks and tips.
Step 8 : They are tied with twine or lianas.
Step 9 : They are cooked on a grill with charcoal or wood embers for 25-30 minutes, until no more liquid drips out.
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