The Tulemasi Recipe has been a staple of Guna gastronomy for generations and remains an iconic dish in the culture of Guna Yala (San Blas, Panama). During my childhood, before the modern world became part of my life, my world revolved entirely around the Guna culture. One of my favorite dishes was Tulemasi, and I encourage you to taste this emblematic dish when you visit San Blas.

Although there is no official record of Tulemasi’s origin, this dish has been part of Guna culinary history for generations. Depending on the geographical area, the ingredients may vary, such as the type of fish and the locally grown tubers. In this article, I’ll guide you through the basic Tulemasi recipe, with variations to suit your taste, and I’ll even show you a gourmet version for a more refined experience.

Tulemasi Recipe: Traditional style

Ingredients:

• 1/2 grated coconut
• 1 liter of water
• 1 green banana
• 1 small yucca
• 1 red snapper (cleaned)
• Salt to taste
• Chili pepper (optional)
• Lemon

Process:

1. Take the grated coconut and use a cloth as a filter. Pour water over the grated coconut and filter it into a pot. The resulting coconut water will be the base for Tulemasi.
2. Heat the coconut water over firewood. While it heats, clean and slice the green banana and yucca. Add the slices to the pot.
3. Allow the mixture to boil, then submerge the cleaned red snapper into the pot. Cook until the banana and yucca soften, ensuring the red snapper does not overcook.
4. Serve hot without salt. Diners can add salt, lemon, and chili pepper to their taste.

If you’re in Panama City, you can enjoy Tulemasi in its traditional form at community centers like the Carti-Sugdub Center, located on Street H, Santa Ana.

 

Tulemasi Recipe: Gourmet style

Ingredients:

• 1/2 cup coconut water
• 2 tbsp fish sauce
• 2 cups fish fumet
• 1/4 green banana
• 1/4 yucca
• 1/4 yautia
• 1/4 slimy yam
• 3 cilantro leaves
• 1 tbsp oregano
• 2 corvina fillets

Process:

1. Pour the coconut water, fish fumet, and fish sauce into a pot over medium heat. This will form the flavorful base of the soup.
2. Clean and cut the corvina into large cubes. Chop the green banana, yucca, yautia, and yam into medium cubes. Grate a bit of yam to thicken the soup.
3. Add the yucca, yautia, green banana, and yam to the pot. Cook on high heat until the ingredients soften.
4. Reduce the heat to low and add the corvina cubes. Simmer for 5-10 minutes.
5. Serve hot with optional salt, lemon, and chili pepper.

A Special Thanks

I want to express my gratitude to Chef Ismael Rodriguez, who was one of my chef instructors and the Director of the Central American Institute of Gastronomy (INCEGA) in Cali, Colombia. His guidance greatly influenced my culinary journey.

Tulemasi Recipe: Final Thoughts

Tulemasi is not just a dish; it’s a testament to the rich heritage and flavors of Guna Yala. Whether you prefer the traditional version or the gourmet twist, this dish promises a unique flavor experience.

We’d love to hear your thoughts! Feel free to suggest topics for our next article about Guna culture or tourism in Panama. And don’t forget to follow us on social media to stay connected with our latest adventures.