Costa Rican cuisine
E hatisitsoe: 26.09.2019
'Yuca frita': the yucca was first boiled and then sautéed in a pan with garlic and achiote
Mashed yucca layered with steamed vegetables and baked with cheese
Grated yucca with cheese and egg, rolled into balls and then fried. Similar to potato pancakes, but even more delicious ;-) 
Cold porridge made from cooking bananas with onion and cilantro
Grated trunk of a papaya tree (no joke, it was really a lot of work); Noemy sautéed the shavings with onion, garlic, and a red paste called 'achiote'
Breakfast: Tortillas with scrambled eggs and mustard leaves, served with sugar cane and papaya
'Sopa Negra': Sautéed onion is deglazed with the water in which black beans were cooked, accompanied by hard-boiled egg, yucca, and rice
To get the tortillas crispier, Noemy briefly places them directly on the hot stove
Noemy prepared banana leaves with a hot pan on the stove to keep the food warm later
Stew with omelette and various regional vegetables, whose names we unfortunately cannot remember :)
Rice (which is eaten up to 3 times a day), scrambled eggs with flowers, coleslaw, and a casserole with mashed cooking banana and beans
'Patagones': Pieces of cooking banana are first boiled and fried, then flattened and fried again (it can only taste good); we ate the Patagones with bean puree and cheese, so delicious!
On the last evening at Noemy's, we were allowed to make a special request for dinner: Paddy asked for the same meal as the day before, mashed cooking banana layered with beans and baked. Janina asked for yucca casserole with vegetables.Litlaleho tse ling tsa maeto
