Yayma Pascuense-Style: A Fusion of Turkish and Pascuense Flavors

Ingredients

In this Pascuense adaptation of Yayma, we incorporate the distinct flavors of Pascuense cuisine by using local spices and ingredients. The traditional Turkish spices are replaced with Pascuense spices, such as achiote, cilantro, and garlic. Additionally, the rice is infused with coconut milk and tropical fruits, adding a touch of sweetness and exoticism to the dish. We alse have the original recipe for Yayma, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into bite-sized pieces 500g (1.1 lb) lamb or beef, cut into bite-sized pieces
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon cilantro, chopped 1 tablespoon cilantro, chopped
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 1 cup (185g) basmati rice 1 cup (185g) basmati rice
• 1/2 cup (75g) diced tropical fruits (such as pineapple or mango) 1/2 cup (75g) diced tropical fruits (such as pineapple or mango)
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the achiote paste, minced garlic, chopped cilantro, cumin, paprika, salt, and black pepper. Mix well.
2. 2.
   Add the lamb or beef pieces to the bowl and coat them thoroughly with the spice mixture. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent.
4. 4.
   Add the marinated meat to the pot and cook until browned on all sides.
5. 5.
   Pour in the coconut milk and water, and bring to a simmer. Cover the pot and let it cook on low heat for 1.5 to 2 hours, or until the meat is tender.
6. 6.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. Drain well.
7. 7.
   Add the rinsed rice and diced tropical fruits to the pot with the meat. Stir gently to combine.
8. 8.
   Cover the pot again and let it cook for an additional 15-20 minutes, or until the rice is cooked and fluffy.
9. 9.
   Remove from heat and let it rest for a few minutes before fluffing the rice with a fork.
10. 10.
    Serve the Yayma Pascuense-Style hot, garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Achiote paste — Achiote paste adds a vibrant red color and earthy flavor to the dish. If you can't find achiote paste, you can substitute it with paprika or a blend of paprika and turmeric.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture. Shake the can well before opening to ensure the coconut cream is well mixed.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of achiote paste and spices.
• Serve the Yayma Pascuense-Style with a side of fresh Pascuense salsa for an extra burst of flavor.
• Experiment with different tropical fruits like papaya or guava to add variety to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Yayma Pascuense-Style as a main course, accompanied by a fresh green salad and warm tortillas. The aromatic flavors and tender meat make it a perfect centerpiece for a Pascuense-inspired feast.

Presentation advice

Garnish the Yayma Pascuense-Style with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Pascuense-style bowl or plate to enhance the cultural experience.