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.
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.
Delicious Crema de pejibaye recipes
More dishes from this category... Browse all »
Abenkwan
Ghanaian cuisine
Aberaeron Broth
Welsh cuisine
Afang Soup
Nigerian cuisine
Ajiaco
Colombian cuisine
Al-rashoof
Emirati cuisine
Aleluja
Russian cuisine
Alu tama
Nepalese cuisine
Ash reshteh
Iranian cuisine
More cuisines from this region...
Belizean cuisine
Bold and spicy, Complex flavors, Combination of elements (sweet, sour, salty, umami), Variety of textures (from crispy to creamy)
Guatemalan cuisine
Spicy, Savory, Fresh, Earthy
Honduran cuisine
Spicy, Savory, Fresh, Sweet
Nicaraguan cuisine
Spicy, Savory, Fresh, Sweet
Panamanian cuisine
Spicy, Savory, Tangy, Sweet, Sour
Salvadoran cuisine
Savory, Spicy, Tangy, Fresh, Earthy