Guacamole with a Panamanian Twist

This guacamole with a Panamanian twist switches cilantro for culantro, adding picante chombo (scotch bonnet), corn, and camote or batata (Latin America sweet potato).

An avocado-based dip or spread, gujacamole was first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient. Guacamole is traditionally made by mashing peeled, ripe avocados and sea salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.

To make guacamole with a Panamanian twist, look for Panamanian ingredients online and where Latin American foods are sold.

1. 1. Preheat oven to 177°C (350°F). Bake camote until tender, about 45 minutes. Place in a bowl and let cool; peel, and cut small dice. Set aside.

2. Place 10 ml (2 teaspoons) of oil in a skillet over medium-high heat. Add corn kernels and 3 ml (1/4 teaspoon) salt, and saute until light golden, 3 to 4 minutes. Remove from heat and set aside.

3. Place avocados and lime juice in a large bowl. Using a pastry cutter or the back of a fork, mash avocados to your liking — chunky or creamy, whichever you prefer.

4. To the bowl with the camote, add corn, red onion, diced tomatoes, culantro, scotch bonnet, 3 ml (1/4 teaspoon) salt, and pepper. Give it a stir. Taste for seasoning and add more if necessary.