This dish may be more unique to Costa Rica than any other. Pejibaye’s are not commonly eaten anywhere except in Costa Rica.
3 cups chicken stock
1 Tablespoon vegetable oil
3 cups milk
1 onion chopped
3 cloves garlic chopped or pressed
1 red, yellow or green sweet pepper.
salt and fresh ground black pepper to taste
Wash and boil the pejibayes until soft (about 45 minutes). Remove from the water, and when cool enough to handle, peel and core them. Puree the pejibayes with the chicken stock.
Sauté the onion, garlic, and pepper in the oil until the onions are clear, then combine all the ingredients in a stock pot and simmer for another 5-10 minutes.
Pejibayes are also often served cold with mayonnaise as a snack (see recipe below). Boil as above, then cool completely. They are usually peeled and cored individually as you eat them.
Never fails blender Mayonnaise
¼ teaspoon (1 ml) cayenne pepper
1 teaspoon (5 ml) dry mustard
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) sugar
3 Tablespoons (45 ml) fresh squeezed lemon juice
1 cup (240 ml) vegetable oil
Place the egg, pepper, salt, mustard, sugar and half of the oil in the blender. Start on high and run until smoothly mixed. With the blender running, slowly add the lemon juice and remainder of the oil. Make sure that as the Mayonnaise thickens it stays down in contact with the blender blades.