She mashi from the farm. But here’s the thing. We don’t have zucchini or those fancy nuts. So here we decided to improvise. What once was a tiny tree has become a mighty tree. Its branches wide, shadow deep, a testament to quiet growth and time. And when you live on a remote farm in the heart of Ecuador, surrounded by mountains, rain and earth, learn to create what you have. This was supposed to be shel mashi, a rich warm Syrian dish. But there is no zucchini here, no pine nuts, no Middle Eastern shop. So we opened our greenhouse and found something better. Our own spicy green chilies grown from our soil touched by our hands. We picked them fresh, still warm from the sun. We stuffed them with meat and onion, a mix of spices and heart. And then came the real challenge. How do you make that creamy comforting sauce with no lemon, not a haney, no nuts? We got to improvise. Yogurt from the farm, a spoonful of peanut butter, a touch of flavor. Yes, peanut butter. Rich, nutty, a little rebellious. It should not work, but it does. And let’s fry them all. This isn’t the dish from the books. It’s not the recipe from the grandmother’s kitchen. But it holds the same soul and maybe even more because when you can’t follow the tradition, you build your own. Would you try our wild version of she mashi? Would you cook with that? The land gives you no rules, no borders, just love. Follow us for more recipes made from the scratch.
Dining and Cooking