Typical Amazon Cuisine: Fish Lechona

The Amazon is synonymous with abundance, rivers, nature, and, of course, a variety of freshwater fish. One of the typical dishes of the Amazon region is fish lechona, or, as it is known locally, stuffed gamitana.

Gamitana (Colossoma macropomum) is the same fish known inland as cachama. This fish has a delicious flavor, large bones, and is highly prized in our region in different preparations, such as fried, grilled, in broth, or stewed.

In our region, a well-known chef called Chef Panduro made this dish famous nationwide after being invited to various food fairs across the country. He now runs his renowned restaurant in the neighboring town of Tabatinga.

This typical dish consists of a gamitana stuffed with rice and vegetables, baked in the oven. Depending on the size of the gamitana, up to 30 servings can be plated. This typical dish is prepared for parties, events, and Sundays at various restaurants on the Triple Border.

How to make stuffed gamitana

Ingredients (for 20 people):

• 8 kilos of gamitana
• 1 kilo of green beans
• 1 kilo of carrots
• 1 kilo of yellow onion
• 1 kilo of bell pepper
• 1 kilo of rice
• 1 bottle of oil
• 2 bunches of culantro (cilantro cimarrón)
• 1 bunch of cilantro
• 1 jar of green olives
• 1 bottle of dark sauce (salsa negra)
• 1/2 pound of butter
• Thyme and bay leaf
• Garlic
• Color seasoning (achiote/color)
• Salt

Preparation:

• Season the fish to taste with salt and spices.
• Prepare a sauce with onion, bell pepper, garlic, color seasoning, thyme, bay leaf, butter, and dark sauce to taste.
• Mix this sauce with the rice, vegetables, olives, and cilantro.
• Stuff the gamitana with the mixture until well packed, then sew it closed and bake at 350°F (175°C) for two hours.
• Serve with patacones, cassava, and chili.

In the city of Leticia, there is a well-known restaurant on the "Kilómetros" road, run by owner Jhon Jairo Cano, who shares his own recipe for oven-baked stuffed gamitana.