Chris, our personal concierge, and private chef, will be providing guests and friends of Tulemar with a weekly, classic Costa Rican recipe!

You can try these recipes at home to have a taste of Costa Rica, or mark your favorites and when you come stay with us in Tulemar, one of our private chefs will be happy to prepare a Costa Rican meal for you.

Chris’ first recipe is a delicious Crema de Pejibaye – Peach Palm Soup.

I’m sure you’re wondering what exactly is a “pejibaye”?

Pejibaye, a relative of the coconut, is one of Costa Rica’s most unusual treats. Pejibayes grow in clusters on palm trees, similar to miniature coconuts. The bright orange or red pejibayes taste great boiled in salt water, then peeled, halved and pitted, and eaten alone or with mayonnaise.

Their flavor is difficult to describe. They are not sweet, but more a combination of chestnut and pumpkin, with a thick fibrous texture.

You’ll see them sold on the streets and at the local farmer’s markets year round, all of over Costa Rica.

Although you might not find it in your local grocery store, some specialty stores might carry it, or you can always come to Costa Rica and try it here!

Another popluar way to eat pejibaye, is in a soup, called Crema de Pejibaye. Soup is perfect for October’s fall weather!

We hope you try it and enjoy, and we’d love to hear your feedback!

Recipe for Crema de Pejibaye – Peach Palm Soup                   

Ingredients

- 12 Pejibayes (cooked, peeled, pitted and chopped)

- 6 cups of Chicken Broth

- 1 cup of heavy cream

- 1/4 cup butter

- 4 tbsp all purpose flour

- 2 yellow onions, finely chopped

- 3 bay leaves

- Bundle of 1 sprig of thyme and rosemary

- Salt and pepper to taste

- Cilantro and Green Onions to taste

Directions

1. In a medium to large pot, melt the butter and saute the onions until they begin to caramelize.

2. Slowly mix in the flour, and then add the chicken broth. Bring it to a boil.

3. Add chopped pejibayes, turn down the heat and simmer with the bay leaves and bundle of thyme and rosemary for 10 minutes. Remove bundle and bay leaves.

4. Blend the contents of the pot until smooth.

5. Simmer for 10 more minutes, allowing it to thicken. Add salt and pepper to taste.

6. Garnish with fresh chopped cilantro, green onions and serve hot.

Buen provecho! Enjoy