A thick, soupy rice dish loaded with seafood, cooked in coconut milk and sofrito until creamy and rich — Panama's coastal comfort food.
Instructions
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1
Sauté onion, garlic, bell pepper, and tomatoes with cumin and annatto until softened.
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2
Add rice, stir 1 min to toast. Pour in coconut milk and broth.
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3
Bring to a boil, reduce to medium. Cook uncovered, stirring occasionally, for 15 min.
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4
When rice is nearly done and mixture is thick and porridge-like, add fish. Cook 3 min.
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5
Add shrimp, cook 3 more min until pink. The consistency should be between soup and risotto.
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6
Season with salt and pepper. Serve in deep bowls with cilantro.
Did You Know?
The name guacho comes from "aguachoso" meaning watery — but a well-made guacho is anything but watery, it is thick and deeply flavorful.
The Story Behind Guacho
Guacho emerged from the Caribbean coast of Panama where Afro-Antillean cooks merged African rice porridge techniques with local seafood abundance. Unlike dry rice dishes, guacho is intentionally soupy and creamy from coconut milk. Each coastal town claims its version as definitive, with variations based on available catch.
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