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familiar to Costa Rica, Ticos and Ticas? I did have a turkey and they didn’t know how to cook it.
This is a brain twister for David , Scott and the rest of you.
Happy Thanksgiving to those of you that remember what that is.
Stan
Bandera Beach EstatesTurkeys, geese, and hams are not part of the traditional Costa Rican menu due to the fact that, until fairly recently, many homes did not have refrigerators. Whatever you cook for a given meal must either be consumed at that meal or preserved for later consumption. What would one do with the rest of a turkey, say, if you didn’t eat it all at one sitting? This is also why many other foodstuffs are sold in small quantities and why you can’t buy ostrich here.
The foregoing is purely conjecture.
i bought an 18 pound champipi for thanksgiving. got it from my local pipasa dealer. it is a homegrown turkey, not one of the importados that is injected with all kinds of chemicals and preservatives. who knows what it’s going to taste like, but there ARE turkeys in Costa Rica — usually called pavo in spanish, but the local word for them is champipi!
I know there is a ‘joke’ in this post, somewhere, but I don’t have the answer.
But, as mentioned in the ‘egg post’ there are Turkeys here. We only have a female now, and a friend bought a pair for breeding then feasting, but can’t bring himself to eat his ‘buddy’!the joke is the word champipi — who the hell thought up that???? i’ve been saying it to myself ever since the pipasa dude corrected me what i asked to order a pavo. jejeje
I think it is “CHOMPIPE” and over a decade ago while in a visit to CR I was invited to prepare one. It started with grabbing the chompipe by the neck and opening his beack and pouring a bottle of “guaro”, release the bird and watch him until he colapses from the massive intoxication.
Then you prepare him in order to be cooked. Up until this day a remember that scene. A drunk chompipe.
Warren
thank goodness mine was already dead when i got it. my neighbors bought an imported turkey that was loaded with all kind of chemicals listed on the exterior bag. my champipe lists nothing as additives — so can i assume that they don’t inject these birds with sodium phosphates and other nasty things??
That’s for sure!!!!!
[quote=”DavidCMurray”]Turkeys, geese, and hams are not part of the traditional Costa Rican menu due to the fact that, until fairly recently, many homes did not have refrigerators. Whatever you cook for a given meal must either be consumed at that meal or preserved for later consumption. What would one do with the rest of a turkey, say, if you didn’t eat it all at one sitting? This is also why many other foodstuffs are sold in small quantities and why you can’t buy ostrich here.
The foregoing is purely conjecture.[/quote]
But what about the many Tico’s who slaughter a cow or pig for meat for a fiesta? Can you imagine trying to eat that in a day, without refrigeration ….
Both a [i]lot bigger[/i] than any turkey I have seen 😆Maybe the reason Ticos don’t know how to cook turkeys is because, unless homegrown, until a few years ago they were not readily available. Pierna de cerdo or lechon were quite popular among the more well off for Navidad, ticos don’t celebrate Thanksgiving. Maybe the only place you could get a goose was on avenida central.
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