Recipes

Augustinian Lutheran Church in Guatemala

In Guatemala, corn is the main staple food, accompanied by beans. As they are available, the people add to their diet tomatoes, hot and bell peppers, bananas, plantains, pineapples, papayas, pork and chicken. In Extending the Table: A World Community Cookbook (Herald Press, 1991), Joetta Handrich Schlabach shares an account of the corn-planting day of the K’ekchi’ Indians of Guatemala. After a breakfast of tortillas and beans, Christians offer a prayer to God asking for his blessing on the seed and for safety during the planting. Those of traditional Mayan belief offer a sacrifice to the corn God. (p. 138) This closeness to the land and to the spiritual connection to the food given to us by a Creator God is often lost in our society when we buy most of our food in boxes and cans from a brightly lit supermarket.

Baked Bananas Serves 4 Guatemala depends on selling cash crops such as bananas, coffee, cotton, cardamom and sugar to earn foreign exchange. When world prices drop, Guatemalans suffer both because of a loss of income to support services and because the land planted in cash crops has not been used to grow food for local consumption. 4 large bananas small carton sour cream or plain or vanilla yogurt 1 tablespoon margarine 1 cup cashews or walnuts (or both) 2 tablespoons honey 1/2 cup raisins juice of one lemon Heat oven to 350F. Peel bananas and cut them in half, lengthwise. Place them in a greased baking dish and dot with margarine. Mix the honey and lemon juice together and spread over he bananas. Put the dish in the oven and bake for 10 to 20 minutes. Serve hot with sour cream or yogurt, chopped nuts and dried fruit. Recipe from The New Internationalist Food Book, by Troth Wells, Second Story Press, 1995, p. 162.

Corn Soup Serves 4 kernels from 3 fresh ears of corn or 1-16-ounce can of sweet corn 1 onion, sliced finely 2 tablespoons flour 1 tablespoon margarine 2 cups milk If using fresh corn, cook it in boiling water for 5 to 10 minutes until tender. Drain, keeping water. If you use canned corn, drain and keep liquid. Melt the margarine in a large saucepan and cook the onion until it is soft. Sprinkle in the flour, mixing well. Cook a couple of minutes, stirring constantly. Remove pan from heat and slowly pour in the milk, stirring to give a smooth consistency. Add the corn kernels, along with salt and pepper to taste, and about 1/2 cup reserved liquid. Bring the soup to a gentle boil, stirring as the mixture thickens. Simmer for a few minutes. Serve hot. Menu suggestion: serve with the salad below, fresh tortillas and baked bananas, above, for dessert. Recipe from The World in Your Kitchen, by Troth Wells, Second Story Press, 1993, p. 55.

Red Beets in Vinegar Ensalada de Remolacha (ayn-sah-LAH-dah day ray-moh-LAH-cha) Serves 4 Cook until tender in salted water: 1 large whole red beet or several small ones Cool, peel and slice. Combine with: 1 small onion, sliced 1/2 cup vinegar salt and pepper to taste Chill and serve in glass bowls. Recipe from Extending the table: a world community cookbook, by Joetta Handrich Schlabach, Herald, 1991, p.120.