Discussion Starter · #21 ·
Very nice! I take it this was pretty spicy; did you serve rice with it or just as-is?
I had a Trini cook show me that when making what she called shadow benny rice, it is slang for chadon beni, also known as culantro (not to be confused with cilantro).One way of using it without too much heat is to put it whole in the pot of rice and leave it in while cooking/steaming the rice.
If memory serves me correctly, I used it before in a filling for arepas, possibly for another challenge a few years back. The filling was good, the arepas, uh, well, they were not perfect. I'll leave it at that.Way cool dish teamfat!!! I have yet to work with huitlacoche, but it has been on my radar screen and to do list for a while now. This will probably be just the push I need to get some and play! Thanks!!