Join us as we talk to the one and only Caro Gomez on the beauty that can come from the blending of cultures, the power of acknowledging our ancestors (the ones we like and the ones we’re not so proud of) and the joy of being a witch.

Caro tells us about her family’s celebration of Dia De Los Muertos, tales of Maxímon, how we can connect with our ancestors in more ways than lighting a candle, her journey to accepting her not so popular ancestors, and her famous Sopa De Frijoles… see the recipe below ;).

You can find Caro on instagram @carogomez_joywitch

Caro’s FAMOUS SOPA DE FRIJOLES:

As we step into day of the dead, I honour my ancestors through food. The one recipe that I’ve perfected through the years but not because I’ve followed “a recipe” I do it because it takes me back to ancestors I never met but through food I hear. And my mum taught me how to make this too. Although I’ve given it my own twist ;)

I’ve added my own ways of making it yummy, including adding 100% raw joy witch cacao (it’s the one I produce, like literally putting my hands through the fermentation vats), and cinnamon and ancho chili pepper, plus other spices as they feel called.

The recipe but not really…

500g of red kidney beans, remove any bits of dirt, touch them, connect to them…they come from the land. Leave to soak over night. Don’t skip this step - they’re easier to digest and softer in your belly and cook better.

Bring a big pot of water to boil…

add:

The beans - let them boil for about 30min then add…

1 onion

1 green pepper

1 juicy big tomato

2-3 whole cloves of garlic

40g ish of raw cacao (better of it’s not powdered, you want the block)

Cinnamon

1-2 ancho chili pepper

Rosemary, salt

Other herbs (play, get into your inner kitchen witch)

Optional: add diced pork shoulder (divine!)

Required: play your favourite music and dance as you make this dish.

Leave to cook for about 3hrs. Keep an eye on the water level - add if it starts to 'run out' of
water.

Serve with avocado, lime, salt to taste, and a dash of crème fraiche and fresh cilantro/ parsley
Enjoy!

Tip: I love to then freeze half cup portions to have ready to accompany meals or have on its own :)

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