Papadzules

Well, I tried that papadzule recipe from a few posts back. I can’t say I was too impressed. The bright green oil never came out of the ground pumpkin seeds (disappointment!) and the overall taste was kinda blah. Maybe I should have trusted my aversion to pumpkin seeds, which I think began with the large amounts of egusi I ate during my months in Ghana.

Luckily, the food adventure was not wasted. For one thing, the ingredients lent themselves to a nice presentation:

Papadzules

I also got out of it the realizations that a) whole roasted pumpkin seeds are delightful, especially when you know you’re supposed to be saving them for a recipe and not snacking on them and b) epazote broth is really delish. I’d use it in place of chicken stock in recipes. To make it, use one large sprig of epazote and a scant half teaspoon salt per cup of water. Simmer together for 5 minutes and remove the sprigs.

I say take with you what you can, my friends — the tasty with the dull.

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