Galápagos Islands (S. America) 21 July 2023

The Galápagos Islands are located in the continent of South America. They are west of Ecuador in the Pacific Ocean and have four main inhabited islands which are Isabela (located to the far west), Floreana (located southeast of Isabela and south of Santa Cruz), San Cristobal (located to the east of Santa Cruz and the closest to Ecuador) and Santa Cruz (located between Isabela and San Cristobel).

The capital is Puerto Baquerizo Moreno on the San Cristobel Island.

The official language is Spanish.

The climate is largely tropical, savanna and semi-arid. The rainy season is from June to December, with the warm season from December to May.

The staple foods are meat, potatoes, grains, yucca, fish, lobster, shrimp, tomatoes and much more (https://www.iexplore.com/articles/travel-guides/central-and-south-america/ecuador/galapagos-islands/food-and-restaurants).

https:// https://en.wikipedia.org/wiki/Galapagos_Islands

PESCADO ENCOCADO OR FISH WITH COCONUT SAUCE (https://www.laylita.com/recipes/pescado-encocado-or-fish-with-coconut-sauce/):

                        – 2-1/2 lbs. halibut or any other fresh fish, cut in medium size chunks

                        – ¼ C lime juice, from about 2 limes

                        – juice from 2 oranges

                        – 4 garlic cloves, crushed

                        – 1 tsp cumin powder

                        – 1 tsp paprika or achiote powder

                        – 1 tsp ground coriander seeds

                        – 2 TBSP oil

                        – 1 medium sized onion, diced or sliced

                        – 2 bell peppers, diced or sliced

                        – 4 roma tomatoes, peeled and chopped

                        – one 14oz. can coconut milk

                        – 3 TBSP cilantro, finely chopped

                        – fresh shredded coconut – optional

                        – salt to taste

1. Mix the lime juice, orange juice, crushed garlic, cumin, paprika, coriander powder and salt in a small bowl.
2. Marinate the fish chunks for at least an hour if possible.
3. Heat the oil to prepare a refrito or base for the sauce, add the onions, tomatoes, bell peppers, and salt.
4. Cook for about 5 minutes on medium heat.
5. Add the coconut milk to the refrito and mix it well. Then cook for about 10 minutes. If you prefer a thicker sauce, you can thicken it by adding ½ tsp of tapioca starch or corn starch.
6. Add the fish fillets, with the marinade, cover partially and let simmer for about 15-20 minutes. The exact time will vary based on the thickness of the fish. You can also reduce the cooking time by increasing the heat if you want it ready faster.
7. Add some freshly grated or shredded coconut (optional and if you have it available).
8. Sprinkle with cilantro and serve with rice and fried ripe plantains.

This was the Lobster and Coconut Sauce that I put over the rice and man was there a great flavor!!! Highly recommend!

ECUADORIAN STYLE WHITE RICE (https://www.laylita.com/recipes/how-to-cook-rice/):

                        – 2 C of uncooked white rice (I like to use long grain (sorted and rinsed if needed)

                            or Calrose short grain rice

                        – 2 TBSP oil or butter – plus extra butter for finishing (optional)

                        – 2 TBSP minced or finely chopped white onions

                        – 2-1/2 C water, adjust based on the type of rice and altitude

                        – salt to taste, add the salt when you add the water, and the water should taste like

                            a lightly salted broth (for a lightly salted rice, I add about ¼ tsp of salt).

                        – 1 garlic clove, minced – optional

                        – (for arroz Amarillo or yellow achiote rice, add ½ tsp of ground achiote

                            or annatto powder)

1. Heat the oil or butter on medium temperature in a medium sized saucepan or pot.
2. Add the minced onions and garlic (and achiote if making arroz Amarillo or yellow rice).
3. Cook until the onions are translucent or soft, about 2 minutes.
4. Add the rice and stir it in so that it is well coated by the oil.
5. Add the water and salt – increase the heat and bring it to a boil.
6. Let the water boil and reduce until it barely covers the rice.
7. Cover with a tight lid, reduce the temperature to simmer and cook for about 20-25 minutes.
8. Taste and make sure it’s fully cooked (if the rice is on the older side it might take an extra 5-10 minutes to cook).
9. Remove from the heat, gently fluff it, and cover again for 5 minutes before serving.
10. For an extra bit of flavor, you can add 1-2 TBSP of butter (in small slices) to the rice during the last 5 minutes.

FRIED RIPE PLANTAINS (https://www.laylita.com/recipes/fried-ripe-plantains-or-platanos-fritos/):

                        – 2 ripe plantains

                        – oil for frying, can use avocado, sunflower, peanut oil

        Optional:

                        Cheese for sprinkling or melting on top. You can use quesillo queso fresco or feta if you

                      want to experience the saltiness contrast with the sweetness of the plantain.

                      Other options include grated mozzarella, Monterey jack, or fontina if you prefer the

                      yummy gooiness of melted cheese.

1. Wash and peel the plantains.
2. Slice the plantains, the best way to slice them is either diagonally or cut the plantain in half and slice lengthwise full size, but the smaller diagonal or half slices are easier to manage.
3. Heat the oil over medium heat in a large frying pan and add the plantains.
4. The plantains will cook very quickly, so make sure to turn them before they burn and cook until golden on watch side. You can use a spatula or a fork to turn them. If the plantain flesh is still pink or white inside, it means that it is not yet fully cooked.
5. Thicker slices and less ripe plantains will need longer to cook, and maybe more oil.
6. Place the cooked plantains on a paper towel to drain any excess oil.
7. Serve warm.

      Notes: If adding cheese, sprinkle the cheese over the plantains and serve. If using grated cheese, then it is best to skip step 5, once the plantains are done leave them in the frying plan and add the grated cheese on top, remove from the heat to avoid burning them and let the cheese melt.

This was the overall dish. The plantains added another level of flavor to the bite of Lobster, coconut sauce and rice!!

PINA COLADA ICE CREAM (https://aclassictwist.com/pina-colada-ice-cream/):  

                        – 1 can coconut milk

                        – 1 can coconut cream

                        – 1/3 ~ ½ C granulated sugar (more to taste)

                        – ¼ C pineapple juice

                        – 2 tsp vanilla extract or vanilla bean paste

                        – ½ C diced pineapples, pureed

                        – ¼ C rum (optional)

                        – toasted coconut flakes, to serve

1. Whisk together the coconut milk, cream, and sugar in a large bowl.
2. Whisk for 2-3 minutes on low speed until the sugar is dissolved.
3. Stir in the pineapple juice, vanilla extract, and pureed pineapples.
4. Chill the mixture for at least 2~2-1/2 hours (or overnight).
5. Turn on your ice cream machine.
6. Pour chilled mixture into the freezer bowl and let mix until thickened about 25 – 30 minutes.
7. If using rum, add in now and let churn for 2-3 more minutes.
8. Transfer soft ice cream to a freezer-safe bowl and freeze for an additional 2 hours to ripen.
9. Serve with toasted coconut flakes.

I put a little too much rum in this, so next time I would not put as much, but the overall flavor of the ice cream was really good!!