Cohune Cabbage

Cohune Cabbage Recipe from Belize - Vegetarian Recipe

Region / culture: Belize | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cohune cabbage is a delicious and unique dish made from the hearts of palm of the cohune palm tree. This recipe is a traditional dish in Belize and is packed with flavor and nutrients.

History

Cohune cabbage has been a staple in Belizean cuisine for generations. The hearts of palm from the cohune palm tree are harvested and used in a variety of dishes, including this flavorful cabbage dish.

Ingredients

4 cups diced cohune heart (large hearts of palm)
1 tbsp vegetable oil (15 ml)
0.25 tsp black pepper (1 ml)
1 chopped onion
2 tbsp yellow ginger (30 ml)
2 tsp comino (10 ml)
1 thyme leaf
3 crumbled oregano leaves
2 finely chopped garlic cloves
1 tsp salt or to taste (5 ml)

How to prepare

Wash the heart and dice it.
In a medium-sized saucepan, heat the fat.
Add the onion, garlic, and 1 tbsp of yellow ginger.
Fry the mixture on low heat.
Brown it to extract the flavor.
Add the diced "cabbages" (hearts of palm) and all other seasonings, including the remaining yellow ginger.
Cover and simmer for 20–30 minutes until the heart is fork-tender.
Serve it with white rice or flour tortillas.

Variations

For a spicy kick, add some chopped chili peppers to the dish.

Cooking Tips & Tricks

To ensure the cohune cabbage is tender and flavorful, be sure to brown the onion, garlic, and ginger before adding the hearts of palm. This will help to extract the flavors and create a delicious base for the dish.

Serving Suggestions

Cohune cabbage is delicious served with white rice or flour tortillas.

Cooking Techniques

Be sure to simmer the cohune cabbage on low heat to ensure the hearts of palm are tender and flavorful.

Ingredient Substitutions

If you can't find cohune hearts of palm, you can use canned hearts of palm as a substitute.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Serve the cohune cabbage in a decorative bowl garnished with fresh herbs.

Pairing Recommendations

Cohune cabbage pairs well with grilled meats or seafood.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of cohune cabbage contains approximately 150 calories.

Carbohydrates

Each serving of cohune cabbage contains approximately 15 grams of carbohydrates.

Fats

There are about 5 grams of fat in each serving of cohune cabbage.

Proteins

Cohune cabbage is a good source of protein, with each serving containing around 3 grams.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, potassium, and iron.

Alergens

This recipe does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Cohune cabbage is a nutritious and flavorful dish that is low in calories and high in vitamins and minerals.

Summary

Cohune cabbage is a delicious and nutritious dish that is easy to make and full of flavor. Enjoy this traditional Belizean dish with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer day and I was visiting my friend Maria in her cozy kitchen. She had just returned from a trip to Belize and she was eager to share the delicious dishes she had learned to make while she was there. As soon as she mentioned Cohune Cabbage, my interest was piqued.

Maria explained that Cohune Cabbage was a traditional dish from the Garifuna people of Belize. It was made with cabbage, coconut milk, and a blend of spices that gave it a unique and exotic flavor. As she described the dish in detail, I could practically taste it in my mouth. I knew I had to learn how to make it.

Maria graciously agreed to teach me how to make Cohune Cabbage, and we spent the afternoon in her kitchen, chopping vegetables, grating coconut, and simmering the dish on the stove. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the final product.

When we finally sat down to eat, I took my first bite of the Cohune Cabbage and I was transported. The flavors were unlike anything I had ever tasted before – spicy, creamy, and just a little sweet. It was a dish that warmed my soul and made me feel connected to a culture and a people that I had never experienced before.

From that day on, Cohune Cabbage became a regular dish in my kitchen. I made it for family gatherings, potlucks, and dinner parties, and it never failed to impress. People would ask me for the recipe, and I would proudly tell them the story of how I learned to make it from my dear friend Maria.

But as much as I loved making Cohune Cabbage, there was always something missing. I knew that I had to go to Belize myself, to learn more about the dish and the people who had created it. So, one summer, I packed my bags and set off on a journey to the beautiful country of Belize.

When I arrived in Belize, I was immediately struck by the vibrant colors and the warm hospitality of the people. I spent my days exploring the markets, tasting exotic fruits, and learning about the rich history and culture of the country. But my main goal was to find out more about Cohune Cabbage.

I traveled to a small Garifuna village on the coast, where I was welcomed with open arms by the locals. They showed me how to harvest coconuts, how to make coconut milk, and how to cook traditional Garifuna dishes. It was a humbling experience, and I was grateful for the opportunity to learn from such knowledgeable and generous people.

One day, I was invited to a Garifuna feast, where the entire village gathered to celebrate with music, dance, and of course, food. As I sat at the table, surrounded by new friends and delicious dishes, I felt a deep sense of gratitude for the experiences that had brought me here.

When the Cohune Cabbage was served, I couldn't help but smile. It was just as delicious as I remembered, but now it had an added layer of meaning. It was a dish that connected me to a place, a people, and a culture that I had come to love.

As I sat there, savoring every bite of the Cohune Cabbage, I knew that this dish would always hold a special place in my heart. It was more than just a recipe – it was a symbol of my journey, my friendships, and my love for the beautiful country of Belize. And for that, I would always be grateful.