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

Empanada from Colombia

                                                                                Receta en Español

The empanada reached Colombia with the spanish conquest, the original empanadas came from Galicia, the recipe changed in Colombia to adapt to the local ingredients.

At the beginning the empanadas were cooked in the oven, later they were fried, due to the African influence. The original empanadas were made from wheat flour, this was later changed to precooked corn flour.

The empanadas were original from Grecia and the Persian Empire, this way of cooking allowed to move the food wrapped in bread. That's the meaning of 'empanar' to wrap in bread.

This way of cooking reached Spain with the arab invasion on the VIII century.

El most typical filling is made from meat and vegetables.

Ingredients:

- Oil.

- 1/2 kilo shredded meat.

- 6 tomatos.

- 3 onios.

- 1/2 kilo precooked corn flour.

- 1 fresh coriander.

- Garlic.

- chili.

- 6 medium potatos.

- Cumin.

- Thyme.

- Ground garlic.

- Saffron.

- Salt.

- Water

Method:

1- Put the meat in a casserole together with some water, salt, onion, persil, leek, carrot and bay leaves.

Keep the broth, you will use it later to moisten the empanadas.

2- Peel and cut potatos into little cubes, cook them in water with salt during 12 minutes.

3- Cut onions, tomatos and garlic into little cubes.

4- Sautée onions and garlic.

5- Add the spices, the shredded meat, potatos, tomatos and cook for several minutes until all the ingredients are well cooked. Let it get cool.

6- Now it is time to make the dough. To obtain the characteristic yellow we use some threads of saffron, let it infuse in hot water during at least 10 minutes.

7- Put the flour in a bowl , add salt and the infused water. 

knead until it is homogeneous, if needed use some broth to moisten the dough.

Take some cling film, put it on a surface , moisten it with some oil.

Take a portion of dough, put it on the cling film, flatten and put some filling in the middle.

Follow the process you see in the photos:

8 - Fry the empanadas in hot oil.

9 - The empanadas are accompanied by the ají, cut the tomato into little cubes, cut the onion into little pieces. Mix together with some oil, salt and chili.

Where to buy the ingredients

Here you have links to the precooked corn flour.

This is the one with yellow colour:

 

   

 This is the one with white colour:

 

  

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

Colombia

Endives with apple and walnuts

                                                                                                                      Receta en Español 

We are going to make a halt on our culinary world travel to prepare a healthy salad valid for every meal.

Endives have a slightly bitter taste that combines very well with the taste of the natural yogurt, apple and nuts.

We are going to make a fresh yogurt sauce good for salads and some meats like chicken.

Ingredients for the yogurt sauce:

- 2 natural unsweeted yogurts.

- 1 lemon juice.

- Ground garlic.

- Salt.

- Pepper.

- Parsley.

Ingredients for the salad:

- Endives.

- Walnuts.

- 1 Apple.

- Lemon juice.

- Salt.

Method:

1- Put the yogurt in a bowl, add ground garlic, salt, pepper, parseley and lemon squeeze. Mix well.

Cover the bowl with transparent film and let stand for 2 hours in the fridge. ¡There you have the sauce yogurt! 

You can keep it in the fridge for 3 or 4 days.

2- Cut the apple in pieces and squeeze some lemon juice over the pieces to prevent the apple from oxidize.

3- Take the endives leaves, put them on a plate, put some apple pieces and nuts in every leave and add some yogurt sauce.

This is ready!

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

Comoros

Foto:   Haryamouji, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons

De <a href="//commons.wikimedia.org/wiki/User:Spesh531" title="User:Spesh531">Spesh531</a> - <span class="int-own-work" lang="es">Trabajo propio</span>, CC BY-SA 3.0, Enlace

Recipes from Comoros that I cooked:

Couscuma

Lentils with bananas

Zikokontrede

Comoros

De See File history, below, for details. - <span class="int-own-work" lang="es">Trabajo propio</span>. This vector image was generated programmatically from geometry defined in <a href="//commons.wikimedia.org/wiki/File:Flag_of_the_Comoros_(construction_sheet).svg" title="File:Flag of the Comoros (construction sheet).svg">File:Flag of the Comoros (construction sheet).svg</a>. Colours are converted from the Pantone colour codes specified for the 2012 Olympics because the government does not publish official colour shades. <a href="//commons.wikimedia.org/wiki/File:Flag_of_the_Comoros_(construction_sheet).svg" class="image"></a>, Dominio público, Enlace

Zikoko ntrede from Comoros

Zikoko ntrede, kokontede, vikokote or visheti is a typical dessert from Comoros and Tanzania.

They are little cakes eaten at religious holidays like Aïd (feast of the lamb).

My cakes turned out to be bigger than the original ones, they grew a lot during the process of frying. The taste is original and very good. Eat them accompanied by a cup of milk, coffee or tea, this way the taste of the cakes is enhanced.

Ingredients for the cakes:

- 500 grams of wheat flour.

- 250 ml of whole milk.

- 70 grams of butter or ghee.

- 1 tablespoon of chemical yeast.

- 2 tablespoon ground cardamon.

- One pinch of salt.

- 3 to 4 tablespoon of sugar.

Ingredients for the syrup:

- 200 grams of sugar.

- 250 ml of water.

- 1 tablespoon of ground cardamon.

Method:

1- Put inside a bowl the flour, yeast,salt, sugar and cardamon. Mix well.

2- Add hot butter or ghee and milk, mix well and knead until the dough is uniform. Divide the dough in two parts, knead into a cilinder shape as you see in the pictures.

3- Cut the cakes in the same shape that you see at the picture.:

 4- Press the cakes using an object like the one you see in the picture to decorate the cake.

5- Use hot oil to fry the cakes until they get golden. Place the cakes on absorbent paper to get rid of the oil.

6- For the syrup, mix all the ingredients and put on a medium heat until the syrup reaches a sticky point:

7- Bath the cakes into the syrup, then let the cakes get cold. And you can eat them!!

Receta en Español

You can also watch the recipe at my Youtube Channel:

Comoros