Guaje at Farmers Market

Guaje - Leucaena leucocephala Mimosoideae

I found this interesting seed pod at the local farmers market. My cook, Hugo, tell me that he eats them raw like a snack. They are something like raw pumpkin seeds. My research turned up a few cooked preparation using the seeds in sauces. Mind you, it takes a lot of shelling to net enough seeds to make a sauce.

Excerpts from Wikipedia:

This tree can live about 50 years and grows wild in warm between 800 and 1700 meters. It is originally from Mexico, is found mostly in southern states such as Guerrero, Morelos, Oaxaca and Chiapas, but has been introduced from Central America to northern South America. The name derives from the Nahuatl Huaxyacac Oaxaca, which means "in the nose or the tips of gourds."

Guajes or huajes are the flat, green pods of an acacia tree. The pods are sometimes light green or deep red in color -- both taste the same. Guaje seeds are about the size of a small lima bean and are eaten raw with guacamole, sometimes cooked and made into a sauce. They can also be made into fritters. The ground seeds are used to impart a slightly garlicky flavor to a mole called guaxmole (huaxmole). The dried seeds may be toasted and salted and eaten as a snack referred to as "cacalas". Purchase whole long pods fresh or dried at Mexican specialty markets.

Chef Michael

Recipe from Gourmet Sleuth

For the Guaje Sauce aka Guasmole (huaxmole):

1 cup canned tomatoes

2-4 sun-dried tomatoes (not packed in oil)

2 dry ancho-pasilla chillies

4-6 dry red chilies

4 garlic cloves

½ cup guaje seeds, lightly toasted

Preparation

   1. Sauce: Soak the sun-dried tomatoes and the ancho-pasilla chilies in just enough hot water to immerse them; allow to reconstitute for about 5 minutes; then combine all the sauce ingredients in a blender or food processor and grind to a fine paste
   2. Use about one-third (or just enough) of the sauce to marinate the chicken chunks for about ½ to 1 hour
   3. Heat oil in a pan sauté the tomato paste till dark red and aromatic, add the chicken pieces and sauté to brown the outsides, then add the sauce and broth and cover and cook for about 30 minutes over medium-low heat, checking to make sure there is enough liquid; cook the sauce to desired thickness
   4. Stir in the brown sugar and adjust salt to taste

   5. Garnish with cilantro and chopped spring onions

Serve with Chicken or Pork