Pure Amazonian essence defined by the deep flavor of carachama fish and the wild aroma of sacha cilantro. A restorative broth that reconnects with the river, an honest dish that fills you with energy and vitality. The soul of our jungle served in a steaming and powerful bowl.
Rinse the carachama well, check that it is clean inside, and make a shallow cut along the sides so it releases flavor. Peel the yuca and cut it into large pieces.
Chop the onion, tomato, sweet chile, ginger, and sacha cilantro. It does not need restaurant-level precision: the broth matters more than perfect cuts.
Turn what you find into an experience you can actually bring to your kitchen.
Boil the water with the onion, tomato, sweet chile, ground garlic, ginger, and salt for 8 minutes, until the broth smells fresh and vegetal.
Add the yuca and carachama. Simmer at a steady boil for 25 minutes, without stirring too much, until the yuca is tender and the fish looks opaque near the bone.
Turn off the heat, add the sacha cilantro, and let it rest covered for 3 minutes. Finish with lemon juice if you want to brighten the broth. Serve very hot, with a piece of carachama, yuca, and plenty of broth.
