Guama

Guama is a traditional Colombian dish centered on the fruit of the same name (Inga edulis), a legume native to South America. The guama fruit grows in long pods and contains a soft, white, cottony pulp that is naturally sweet and often described as tasting like vanilla ice cream. In the Antioquia region, where Medellín is located, guama is frequently enjoyed fresh, but it also appears in preparations such as juices, desserts, and fillings for pastries. A great version of guama highlights the fruit’s delicate sweetness and creamy texture without overpowering it with added sugar or heavy syrups. Freshness is paramount: the pods should be plump, and the pulp should be fluffy and moist. At Mercado de Ciudad in Medellín, the dish is prepared in a style that chef Bruno Barbieri has praised for capturing the fruit’s authentic character. Regional variations exist throughout Colombia and neighboring countries: in some areas, guama is blended into refreshing drinks called “jugos de guama,” while in others it is cooked into a sweet paste similar to dulce de leche. The fruit can also be combined with cheese or served alongside arepas. Although guama is not as widely known as other Latin American fruits, its unique flavor and versatility have earned it a dedicated following among local chefs and food enthusiasts. The version offered at Mercado de Ciudad, as highlighted by the acclaimed Italian chef, exemplifies how traditional ingredients can be presented with modern precision.