Crema de pejibaye

Dish

Crema de pejibaye

Peach palm fruit soup

Crema de pejibaye is made by boiling pejibaye fruit until it is soft. The fruit is then blended with chicken broth, onions, and garlic to create a smooth and creamy soup. The dish is typically served with a side of bread or tortillas.

Jan Dec

Origins and history

Crema de pejibaye has its roots in Costa Rican cuisine and is a dish that has been enjoyed for generations. It is often served as a starter or as a light lunch.

Dietary considerations

Vegetarian

Variations

There are many variations of Crema de pejibaye, with some recipes calling for the addition of cream or coconut milk. Some versions of the dish also include a layer of shrimp or crab meat on top of the soup.

Presentation and garnishing

Crema de pejibaye is typically served in a shallow bowl with a drizzle of olive oil on top. The dish is garnished with chopped cilantro and a sprinkle of paprika.

Tips & Tricks

To make the soup extra creamy, add a splash of cream or coconut milk to the broth.

Side-dishes

Crema de pejibaye is typically served as a starter or as a light lunch. It pairs well with a side of bread or tortillas.

Drink pairings

A glass of white wine pairs perfectly with Crema de pejibaye. The light and crisp wine complements the creamy flavors of the soup.