Whatever you do, while you are staying in Livingston, make sure that you don’t miss out on trying the delicious local seafood specialty known as tapado!!! I decided to try mine in the restaurant opposite the Rasta Bar (it’s on the main street, between the African Palace and the port).
A massive plate arrived at my table filled with all manner of tasty-looking morsels floating in a sumptuous white sauce. The aroma of sweet-smelling fish was overwhelming and whetted my appetite for the first taste-and that taste was out of this world, like nothing I have ever tasted before. Falling somewhere between sweet and seafood, it was a truly unique culinary experience. I quickly lapped it up, and I am sure that you will do the same.
Did you like it, but you had to leave? Never mind. Now that you know what it should look like, you can have a go at preparing it for yourself. Here is the recipe:
- 3 dry coconuts to make coconut milk, or the equivalent amount of tinned coconut milk
- Half pound of small peeled and cleaned shrimps
- 1.5 pounds of yucca, sliced and boiled
- 2 to 3 bananas for cooking, cut in slices
- 3 to 4 small cleaned fish
- 1 crab
- 1 pound of shellfish
1) Put all the seafood into a big pot and pour salted water over it till it is covered.
2) Put it over a low flame, and when the water starts evaporating, add yucca and bananas.
3) Add coconut milk and salt to taste.
4) Continue simmering (do not boil!!!) without covering for 15 to 20 minutes.
The restaurant is run by a big, old black woman who does her best to accommodate everyone, but it’s best to order in advance, so let her know that you are coming-tell her what time you will be there and your tapado will be ready for you when you arrive. The 55 quetzals price for a single portion seems a lot compared with the prices of other options, but go for it, as it is worth it, and although you can get tapado elsewhere, the local variety is something truly special.