Unusual Fact: Costa Ricans refer to themsleves as “Ticos” (males) and “Ticas” (females). Foreigners are often called “Gringos” (males) and “Gringas” (females)
Before we get int Costa Rica I would like to thank Annie Gaffney, Karyn Wood and all the other lovely people over at ABC Coast Fm for the oppurtunity to be on the radio with them. I was lucky enough to be interviewed a few days ago about my blog. Because of it I got heaps more views so thank you. If you want to listen to the interview head over to:
For Costa Rica we made coconut chicken, a salad and some fudge. We’ll start with the coconut chicken. This had an incredible flavour, the chicken is fried off in a caramel which adds a lovely sweetness along with the lime and herbs which add more dimension to the flavour.
We had this on wraps the next day with the salad. You don’t have to serve it with the salad, it would be just as nice with rice and steamed veggies.
The salad worked really well against the thickness of the chicken. It was light, fresh and tangy from the lime. A very simple delicious salad that was a perfect accompaniment for the chicken.
The dessert was something else though. It was a coconut fudge, the recipe was from Travel Stove. This was amazing. Very simple in the ingredients as well. But they all worked together amazingly. It was pretty sweet but the coconut helped to cut through it. The biscuits add a lovely texture as well. These did not last long in our house.
Just be sure not to let your fudge burn or split while its cooking. Ours just started to split so we had to squeeze the oil out of it when we were rolling them. They are great cold from the fridge on a hot day!
Coconut Chicken – Poulet en Coco (recipe from the World Cookbook for Students)
4 large chicken pieces
3 TBS oil
2 8 ounce cans coconut milk
2 cups chicken stock or water
peel from 2 limes
juice from 2 limes
1/4 cup tomato juice
1 TBS fresh coriander chopped
1 TBS fresh parsley chopped
1/4 tsp salt
1/8 tsp red pepper sauce (optional)
2 cloves garlic
In a shallow non-metalic dish place chicken and all marinade ingredients. Coat chicken. Let chicken marinade for 8 hours or over night
Drain chicken and reserve marinade
In a pan heat oil over medium heat. Stir in the sugar, when a dark brown, add chicken pieces one at a time, coating each in a dark caramel.
Transfer chicken to a stewing pot; stir in coconut milk, marinade and stock.
Bring to a boil.Lower heat and simmer for about 20 minutes covered. Remove lid and continue to simmer for another 20 minutes or longer until gravy is thickened and chicken is tender
Stir occasionally and check that the gravy is not sticking to the pot. Keep warm until ready to serve.
Cabbage, Cucumber and Tomato Salad – Ensalada (Recipe from World Cookbook for students)
1/2 small cabbage, chopped
1 cucumber, cubed
3 tomatoes, cubed
2 TBS coriander, chopped
salt, pepper to taste
Squeeze the juice of two limes, mix with coriander, salt and pepper to taste
Stir into prepared vegetables and mix well
Costa Rican Coconut Fudge – Cajeta De Coco ( Recipe from Travel Stove)
2 cups sweetened condensed milk
1 cup fresh coconut, shredded
1 cup butter or 1 cup margarine
1/2 cup graham wafer crumbs
1/2 teaspoon vanilla
Combine all the ingredients in a pan and cook over low heat, stirring constantly with a wooden spoon
Continue to cook for 5 minutes after it reaches a boil.