The Tapao, an ancestral dish of the Garífuna people, blends seafood with cassava, plantains, and bananas in a delicious fish broth with coconut milk. A exquisite combination of flavors that endures in the mestizo cuisine of Izabal.
The Tapao combines flavors from the sea with tropical ingredients. The flavors intertwine in each bite, creating a unique gastronomic experience.
It is perfect for a family meal or a gathering with friends.
Tapao
Ingredients
2 Fish
15 Clams
6 Crabs
½ pound of Conch
½ pound of Jutes
1 pound of Shrimp
2 Fish heads
Oregano
Basil
1 pinch of Salt
Tripe cilantro
Onion
2 Green plantains
2 Green bananas
1 pound of Cassava
1 ½ Coconut milk
1 liter of Fish head soup
2 Banana leaves
Preparation
Step 1 : Start by thoroughly cleaning the seafood before using it in the recipe.
Step 2 : In a pot, add the broth, which is a base stock made from fish heads (you can consult the glossary to learn more about how to prepare it).
Step 3 : Next, peel the cassava, plantains, and bananas, and add them to the pot with the broth, cooking for 8 minutes.
Step 4 : Then, add the conch, jutes, and the rest of the seafood, setting aside the shrimp and fish.
Step 5 : Add the coconut milk along with basil, oregano, and tripe cilantro.
Step 6 : Subsequently, incorporate the shrimp, fish, and salt.
Step 7 : Finally, cover the pot with a banana leaf and let it cook for 7 minutes before serving.
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