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| This is an opo |
Right, well it was a start. So I did the modern thing and posted a message on Facebook with a picture of the thing and a question..."Anyone know what to do with an opo?"
Well, I have a wide variety of interesting and multicultural Facebook friends and sure enough, two came through for me. Thanks to Tricia and Marvin for directing me to their Philippine roots and getting me started on some basic opo recipes.
If you know me at all, then you know that a recipe is just a nice reference point for me to jump off of. But I didn't stray that far. So here's the recipe that I built off of their great suggestions:
3/4 opo, cubed
1 medium tomato diced
1/2 onion diced (I used a sweet Maui onion...yumm!)
3 cloves of garlic chopped
1/4 cup diced pepper (I used a 'chocolate' pepper, but a bell pepper would be fine, or spice it up with an Anaheim or hotter variety)
1 cup chicken broth
1 chicken breast (boneless-skinless) cubed
2 tbls lite oil (I use a canola-olive blend by Smart Balance)
Salt
Chipotle pepper (or regular ground black pepper)
Step one:
Saute onions and 1/2 peppers in oil until onions turn brown at edges
Step two:
Add tomatoes, rest of pepper, garlic and opo along with 1/4 cup of broth
stir and blend all components
Step three:
Add chicken and rest of broth, salt and chipotle to taste
Bring to boil
Step four:
Reduce heat to high simmer, cover
Cook for 10-15 minutes until liquid is reduced by 1/3
The opo is mild tasting and picks up the flavors surrounding it well, while imparting a light vegetable/grassy scent that is not unpleasant. The opo has dense white flesh that turns soft and translucent when cooked like this.
Overall, I'd give this recipe about a 6. It was hearty and filling, and the flavor had a definite 'homey' appeal, comforting and non-threatening, especially when paired with brown rice.
I could see making more of a light-quick stew like meal as well, or even a hearty soup from this recipe.
So, that's my opo story and I'm sticking to it!
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