Firstly, for those following the turmeric woes that accompanied our Christmas Islander dish, we’re happy to report that Vanish is capable of miracles and both items of potentially ruined clothing were saved. Hurrah! #notanad
But now for our latest meal: Guatemalan pepián. Yet another incarnation of chicken and rice, this dish is a typical street food from Guatemala. Having made it, our opinion is that we wouldn’t want to be in a street stall faffing around with all the necessary components, so all power to the Guatemalans.
This dish was also a blast from the past for Miranda, due to the inclusion of a vegetable known as guisquil, chayote, chow chow, mirliton squash or (as is the case in Australia) choko. Of course the Australian name ends with an o! It’s native to Central America and rarely seen in the UK, but widely grown in Australia and NZ. Miranda remembers a childhood of eating them after they’d been boiled to oblivion and sprinkled with black pepper. Fortunately, our multicultural locale enabled us to get hold of one for the pepián – the recipe for which we found thanks to a feature in the Guardian by Guatemalan Rudy Girón. We weren’t, unfortunately, able to source one of the chillies, so we’ll put the traditional requirements below and discuss our substitutes afterwards. Continue reading