Fritanga for a dinner party — went down extremely well

I made Fritanga for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The hearty and comforting profile was the main talking point — no one had quite experienced fresh guanábana used that way before.

Colombian cuisine varies dramatically between the coastal Caribbean, Andean, and Amazonian regions. I explained the a coastal Caribbean seafood restaurant context as I served it which helped people appreciate it fully. Águila beer was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.