Porotos granados

 Porotos granados is a chilean dish, it is a dish to eat in summer using seasonal products; porotos (green beans) and corn that are harvested in summer.

Porotos are green beans , harvested before complete maduration.

Pilco is the name given to the corn.

There is a different version of the dish with 'mazamorra' a mixture of corn flour and milk to thicken the broth.

Ingredients:


- 325 grams of green beans.
- 150 grams of corn.
- 1 onion.
- 1 garlic clove.
- Oil.
- Salt.
- Pepper.

- 1 Carrot.
- 1 tablespoon basil.
- 1 tablespoon papikra.
- 200 grams pumkin.
- Water.
- 2 Tomatoes.

Method:

1- Cut the onion, garlic and carrot in little pieces, sautée in a casserole until it gets golden.

2- Add pepper, papikra, basil and salt. Stir and cook for 1 minute.

3- Cut tomatoes in little pieces and add them to the casserole, add the beans and cook for another minute.

4- Add warm water until all the ingredients are covered and cook for half an hour covered with a lid at medium heat.

5- Add the pumpkin and corn. Cook for 1 or 2 hours if you are using normal beans and 15 minutes if you are using green beans.

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Chile

Rosemary Lamb from New Zealand

Lamb is very common in New Zealand, They are not original from the country but they adapted to the environment very well and today they outnumber three times the humans.

Rosemary lamb is the most common way to cook the lamb at New Zealand , eaten for special occassions even Christmas or New Year's Day

Ingredients:

- 1 leg of lamb.
- 6 garlic cloves.
- 3 potatoes.
- 1 sweet potatoes.
- 2 lemons.
- dried figs.
- Chives.
- little onions.
- One piece of pumpkin .
- 100 grams of mushrooms.
- Radish.
- 1 tablespoon rosemary.
- 1 tablespoon parseley.
- Salt.
- Pepper.

Method:

1- Peel and cut all the vegetables in little pieces (Potatoes, sweet potaoes, pumpkin, mushroom, radish).

2- Peel the lamb leaving a little layer of fat.

3- Pour some oil in a oven proof dish, put all the vegetables inside.

4- Add the little onions, dried figs and chives.

5- Put the lamb leg on top of all the vegetables , cut garlic cloves in half ,make some cuts along the leg's lamb and place the garlic cloves into each cut.

6- Make the sauce with 2 lemons' juice, a tablespoon rosemary, a tablespoon pearsley, salt and pepper. Mix well and pour over the lamb.

7- Preheat the oven to 200ºC, cook at the same temperature for 1 hour and 20 minutes.

To see if the lamb is well cooked poke the meat with a knife.

Let cool for 10 minutes and serve accompanied by meant, currant jam or rosehip.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

New Zealand

Sancocho

Sancocho is a staple dish in Colombia, it is also very common in Venezuela, Panama ,Ecuador ,Cuba, Puerto Rico, Dominican Replubic.

This is a stew made from meet or fish and different types of tuber.

I present you the meat Sancocho, with a mix of different types of meat.

Ingredients:

- Spring onion or chive.

- 1 plantain.

- 2 onions.

- Garlic.

- 1 cob of corn.

- 1 yucca.

- 1 potato.

- 1/4 de pumpkin.

- Coriander.

- 3 tomatos.

- Cow meat and chicken .

- Thyme.

- Cumin.

- Oregano.

- Ground garlic.

Method:

1- Cook the meat with some water and salt using a pressure cooker, cook for 15 minutes.

2- Cut the onion and garlic in little pieces, fry until they are soft.

3- Cut chive and coriander.

4- Cut pumpkin and tomato into pieces.

5- Put inside one cooking pot, add meat, salt and the spices thyme, cumin, oregano and ground garlic. Pour some water until all the ingredients are covered. Cook on a medium heat, cover with a lid.

 

6- Cut the plantain in pieces, do not use one knife, use your hands.

7- Cut the potato and yucca, cut the corn cob into two pieces. Put inside the pot , cook until the tubers are soft.

Now the sancocho is ready, serve with white rice or avocado.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Colombia

Lephutsi

                                                                               Receta en Español

Lephutsi means pumpkin in Setswana , the main language in Botswana, this is a popular way to cook pumpkin in this country. It can be a sweet (when you add some sugar to it) or a side dish. 

Ingredients (For 5 people):

• Pumpkin. (600 grams).
• Salt.
• Water.
• 25 grams of butter.
• 1 tablespoon of sugar.
• Half a cinnamon stick.

Method:

1- Peel and cut pumpkin  in little pieces.

2- Put pumpkin in a casserole , add some water until the pumpkin is covered in half. Add the cinnamon stick cut in pieces, salt and sugar.

3- Cook at medium heat for half an hour, until pumpkin is slightly soften.

4- Add butter in a frying pan , heat it until the butter is melted, then add the pumpkin. Fry until you see the pumpkin has turned a little more brown, as you see in the picture.

 

I copied this recipe from Freedes, an african girl who owns the blog:  http://www.myburntorange.com/, In her blog you can see recipes from Africa . She was born in Botswana and traveled around many other african countries.

 Bostwana



Pumpkin,coconut and lime Soup (Solomon islands)

                                                                              Receta en Español

There is not a lot of information about the gastronomy at Solomon islands, I found this recipe in this site dedicated to the soups of the world:
http://soupsofourplanet.com/2014/11/10/solomon-islands-curried-coconut-and-lime-gourd-soup/
They use the typical ingredients of these islands; pumpkin,coconut and lime.

Ingredients:

•   2 tablespoons oil.
•   4 chalotes.
•   2 tablespoons ground ginger.
•   2 cloves of garlic.
•   800 grams of pumpkin.
•   4 cups of broth. (1 liter aprox).
•   2 cups of water. (480 ml).
•   3 tablespoons of ground curry.
•   1 cup of coconut milk (240 ml).
•    lime juice.
•    Salt.

For Broth:

•  Some leaves of spring onions.
•  Some leek leaves.
•  1 clove of garlic.
•  1 chunk of onion.
•  1 chunk of pepper.
•   Salt.
•   Parsley.

   

Method:

1-  We prepare a broth putting the ingredients in a casserole with water.  Put fire on a high heat and bring it to a boil. Once it reaches boiling point, turn fire on a low heat ,then cook for 30 minutes.

2-  Cut the chalotes in little pieces, sauté them in a casserole with oil for 3 minutes until they are golden.

3-  Add garlic cut into slices together with ginger, sauté 1 more minute.

4-  Peel and cut pumpkin into little pieces, Add it to the casserole. Add the cup of broth and cup of water.

Put on a high heat until it reaches boiling point, then turn to a low heat and cook covered for 30 minutes until pumpkin is soft.

Don't forget to add salt.

5-  Make a purée with the help of a blender.

6-  Add curry, coconut milk and lime juice.

7-  Stir well and serve with some basil on the top:



Solomon islands