Niguijuti (Black Bean and Dried Shrimp Stew)

History & Origin

Niguijuti is one of the most representative dishes of the Zapotec cuisine of the Isthmus of Tehuantepec, a region that distinguishes itself within Oaxacan gastronomy through its wealth of seafood and river produce. The name in Isthmus Zapotec refers to this thick black bean stew enriched with dried shrimp from the rivers and lagoons of the Isthmus. Holy leaf — known in the Isthmus as hoja santa or tlanepa in Zapotec — contributes its anise-like, slightly peppery flavor that is the hallmark of many dishes from this region. Niguijuti is served with hand-made tortillas from the Isthmus kitchen, which are thicker and more rustic than those of the Central Valleys. The combination of creamy black beans with intensely salty dried shrimp and fresh holy leaf creates a balance of flavors that reflects the Zapotec culinary philosophy: the intelligent use of local ingredients to create nutritious, flavoursome dishes. At the great Zapotec velas — the most important cultural festivities of the Isthmus calendar that can last several days — niguijuti is prepared in enormous pots to feed hundreds of guests.