Sudada Cachama Recipe
Cachama or gamitana is a freshwater fish widely consumed in the region of the eastern plains (Orinoquia) and the Colombian Amazon. Its preparations range from sweated, fried to roasted. This typical dish of these regions is highly popular during festivals and fairs as part of the region's gastronomic exhibition.
Ingredients
- 1 Cachama 2 or 3 pounds
- 1 Pound of Yucca
- 4 Bananas
- 2 long onion stalks
- 2 garlic cloves
- Salt to taste
- Cumin to taste
Step by step preparation
- The fish is cleaned, removing the viscera (guts) and scaled, then cut into several portions.
- Peel the cassava and bananas and cut them into medium pieces.
- Then chop the long onion into small pieces and crush the garlic, add salt and cumin to taste.
- Cook the cassava, plantains, along with chopped onion, garlic, salt and cumin over medium heat for around 25 minutes.
- Add the cachama, cover the pot and let it cook for 15 minutes over low heat.
Video
Interesting Facts
- You can also add potatoes as part of the preparation.
- The cachama is a fish that can weigh more than 30 kilos.
- Cachama or gamitama is very popular consumption in the Orinoquia region and the Colombian Amazon, also in Venezuela and Brazil.
- En Brasil a la cachama se le conoce como pacú y Tambaquí.
- The most popular preparations of this dish are usually: fried, relleno or sweaty.
Other recipes that might interest you
- Dried catfish cake or mold
- Bocachico sancocho
- Fish splash
- Bonito splash
- Catfish Head Rungo
- Moquiao or Muguiado Fish
- Stewed fish
- Minced fish or fish salpicón (Minced Fish)
- Fried Pomfret
- Baked Pomfret
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