Where in the world can you go and your yoga instructor brings freshly made changa for breakfast. It happened in Panama…. Pedasi to be exact.
This was a new taste sensation for me and I loved it. I also got to bring some home so Daryl could have a taste.
The ‘dough’ is made with fresh corn, water and salt. One of the ladies at yoga had an extra bag that she gave me….along with plantain leaves.
The dough was super soft. Initially I tried to roll it out like pie crust. That didn’t work so I put a handful on a plantain leaf and flattened it out.
Then I wrapped it up
And put it in a frying pan
After 7 or 8 minutes I flipped them over.
The first attempt was a little skimpy with the plantain leaves, so I added extra, and back to the frying pan.
Much better.
Almost testing time.
The changa is supposed to be served with Panama cheese…queso panama… but we didn’t have any and it was pouring buckets outside, so we used what we had. Gouda. It was also too late in the day for coffee…so we made do with a different beverage.
Worked for us. The most flavor I could taste was corn…. there was another taste, probably the plantain leaf, but nothing I could identify.
Now this is how the pro’s do it
Thanks Clarissa and Mirayda. Mine were good too.
Cheers
Ruth
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