Soul Cocina

Eco Chef Roger Feely

Miercoles De Maravilla

Every Wednesday at Soul Cocina will by Miercoles de Maravilla. As I digitalize my recipes and music, I will take a song or two from the vinyl vaults and a recipe from one of my old notebooks to share with you. The first Miercoles de Maravilla is today on a Thursday, because I was not able to upload this post yesterday while I was changing the domain name to from So let's just call today San Jueves.The first vinyl selection is nice cumbia from Venezuelan salsero Luis Felipe Gonzalez. This is a 45 on Zeida records. He also recorded on Disco Fuentes. I enjoy the interplay of the organ and the horns on this track. It gets a little New Orleans Dixieland influence at parts. A real gem all around. I also recorded the tune slowed down for a version rebajada.

Tune: La Saporrita by Luis Felipe Gonzalez

Tune: La Saporrita Rebajada

Here is a recipe I picked up in Venezuela almost ten years ago. The notebook has lots of great little notes, recipes and names of songs and artists. Like a little hand written soulcocina blog from the analog ages! The recipe has a funny name. GUASACACA! It is an essential condiment for late night street hot dogs that are found throughout Caracas [Luis Felipe Gonzales' hometown] wherever late night crowds gather.

The homestyle version of guasacaca is more chunky like guacamole, sometimes with pieces of boiled egg and tomatoes. This is the street vender version which is more thin, like a sauce with a little more spicy kick.


1/2 cup green aji dulce, small sweet green peppers [substitute chile poblano]
2 1/2 cups mashed, ripe avocado
1/2 teaspoon or more of minced habanero chile
1/2 cup chopped cilantro
1/2 cup chopped parsley
1/4 cup white vinegar
juice of one lime
1 cup home made aioli*

In a blender, puree all ingredients together to create a smooth, thick sauce. Add a little cold water as needed. Season with salt.

*Aioli recipe
2 cloves garlic, minced
2 egg yolks
2 Tablespoons lemon or lime juice
2/3 cup grapeseed oil

Whisk the garlic, yolks and juice in a medium bowl and slowly pour in the oil, whisking constantly until emulsified into a smooth and creamy aioli.

The next tune is from a real groovy group from Guadeloupe called Les Aiglons.

Tune: Pas Malpaler Michou by Les Aiglons on Disque Debs International Records from 1974