CORVICHES
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste. Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
Provided by Francis Lam
Categories appetizer, main course
Time 1h
Yield About 12, plus some extra filling
Number Of Ingredients 11
Steps:
- In a blender or food processor, pulse the peanuts until they are crushed and just starting to clump together.
- Cut off the ends of the plantains, and slit open the skins with a sharp knife. Peel and cut plantains into 1 1⁄2-inch pieces. Place 2⁄3 of the cut plantains in a pot with enough water to cover by 1 inch, and bring to a boil over high heat. Salt the water until it tastes pleasant. Boil the plantains until they are cooked through, pierceable with a fork but not soft, about 30 minutes. Drain, and let cool to warm.
- Using the large-holed grating blade of a food processor (or box grater), grate the raw plantain, and then grate the cooked. Transfer the plantains to a mixing bowl, and stir in the peanuts, 1 1⁄2 teaspoons achiote, cilantro and 2 teaspoons kosher salt, or to taste.
- In a food processor, mince the garlic, onion and green pepper, then add the tomatoes and process until puréed. Chill a mixing bowl in the freezer.
- Heat 2 tablespoons of oil in a large sauté pan over medium high heat with remaining 1 teaspoon achiote, and when the oil is hot, add the tomato mixture and 1 teaspoon kosher salt. Stir occasionally, making sure the bottom of the pan doesn't scorch. Cook at a boil until there is no juice left in the pan, but the mixture is still very moist, about 12 minutes.
- Season fish with salt. Lower heat to low, add the fish to the sauce and cook, stirring occasionally, until it just flakes when you press it, about 3 minutes. Chop the mixture up in the pan with a spoon or spatula, and salt to taste. Remove the filling to the cold bowl, and let cool.
- Lightly dampen your hands. Take about 1⁄4 cup of the plantain mixture, and flatten it in your hand to 1⁄2-inch thick. Press a long divot in the center of the plantain. Add 2 teaspoons of the filling to the center, and gently fold the plantain around the filling to encase it in a little football shape. Repeat until you've used all the plantain; extra filling is delicious for snacking.
- Pour a scant 1⁄2-inch depth of oil into a large, wide sauté pan, and heat over medium-high heat until the oil is shimmering (350 degrees). Carefully place about half the corviches into the oil, making sure to leave a little room between each one. Fry for about 2 minutes per side, until deep golden brown. Turn them twice to fry on 3 sides. Remove them to a paper-towel-lined platter. Repeat with remaining corviches. Serve hot or at room temperature with the ají Cuencano (recipe here).
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 9 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 422 milligrams, Sugar 14 grams, TransFat 0 grams
AJí (COLOMBIAN-STYLE FRESH SALSA)
Colombian food is typically not spicy on its own. Instead, a hot sauce called ají - also the Colombian word for chiles - is served tableside. There are as many types of ají as there are regions in Colombia, but this version, heavy on cilantro and onions, is a good all-purpose sauce that goes especially well with fried foods. Many ají recipes include some white vinegar or lime juice. I prefer using plain water to dilute mine, and I serve lime wedges on the side for diners to add at their discretion. This recipe uses half an onion and half a tomato; use the other half for empanadas.
Provided by J. Kenji López-Alt
Categories condiments
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Finely mince the cilantro, onion, scallions and chile by hand, or by roughly chopping, then pulsing in a food processor. Transfer to a medium bowl.
- Working directly in the medium bowl and using a flat palm to press the cut side of the tomato against the large holes of a box grater, grate the tomato until you're left with just the skin. (The skin should protect your hand from the grater.) Discard the skin.
- Add 1 teaspoon kosher salt and a few tablespoons of water. Squeeze with lime juice to taste. Stir to combine. The ají should be quite thin in texture. Add more water as necessary. Taste and season with more salt, if desired. Finished ají can be stored in a sealed container in the refrigerator for up to 1 week.
AJIACO CUBANO
Ajiaco is a Cuban stew consisting of different indiginous root vegetables. It is incredibly tasty and nutritious. A native dish that symbolizes who Cubans are as a people and how diverse their ethnic backgrounds came to be formed. According to famed Cuban scholar Fernando Ortiz, the Amerindians gave us the maiz (corn), papa(potato), malanga (arum), boniato(sweet potato), yuca (cassava),and aji(pepper). The Spaniards added calabaza(pumpkin) and nabo (turnip), while the Chinese added spices. The Africans contributed name(yams). He says, that Cubans are " a mestizaje(mixture) of kitchens, a mestisaje of races, a mestisaje of cultures, a dense broth of civilization that bubbles on the stove of the Caribbean." The Cuban ajiaco retains the unique flavors of its diverse ingredients, which enrich one another. Some ingredients may dissolve completely, while others may remain more distinct. Yet all provide flavor to this hearty simmering stew, which by its very nature is always in a state of flux. The cuts of meat all have something in common aside from being "Cuban-style-cut" they are cheaper cuts, as this is the dish of the "common man." I have used many sources to come up with this recipe for you, from books published in 1925 to ones that I found on the internet. Also, used A Taste of Cuba recipe by Sonia Martinez, from El asere.com.,Ms Ramona V. Abella's "The Cuban Food Fairy", and Srta Maria Antonieta Reyes Gavilan y Moenk's "Delicias del la Mesa - Manual de Cocina y Reposteria". All you need with this dish is some good Cuban bread, a French baguette or even Foccaccia and some sliced fresh fruit, if you aren't too stuffed by this point! Cuban food is highly seasoned but never HOT! The ajiaco is/was made every Saturday(Before Castro)and was served as a noon meal which would have a longer lasting effect and in the evening they would have something light. This is very good and appetizing. Hope you will enjoy!
Provided by Manami
Categories Pork
Time 5h10m
Yield 10-12 serving(s)
Number Of Ingredients 27
Steps:
- THE DAY BEFORE:.
- Cut the beef jerky in large pieces and soak in water to cover.
- Soak overnight.
- SOUP:.
- Now drain jerky and place in a very large and deep stockpot.
- Add the 5 quarts of water and the cut up hen or chicken.
- Boil for one hour.
- Add the flank steak and pork pieces.
- Add the spare ribs.
- Boil for one more hour.
- Remove fat and froth that will rise to top.
- While meats are cooking, make the "sofrito", peel and cut the "viandas" (vegetables).
- PREPARE SOFRITO:.
- Add all ingredients, except for seasonings, to sauté pan and allow to simmer for 20 minutes.
- Then add seasonings and simmer about 5 minutes longer.
- Discard the bay leaves.
- PREPARE THE VEGETABLES:.
- When meats are tender, add the viandas, except ripe plantains and pumpkin.
- Cook about one hour more.
- Add the sofrito and cook another 20-30 minutes.
- Add the ripe plantains and pumpkin and cook 30 more minutes or until pumpkin and plantains are tender.
- Taste for seasoning and adjust if necessary.
- If broth is too thin, thicken by mashing some of the viandas in a little broth and adding it back to the pot.
- Serve in a large soup tureen and give each guest a large, flat rimmed soup bowl.
- You can place lime slices in little dishes along the table.
- The ajiaco tastes really good with freshly squeezed lime juice, but let each guest decide if they would like to squirt their own.
- This is so versatile, it can be served as a stew with rice and a salad of lettuce, tomatoe and cucumbers, or served with just the broth or served as is; meats and vegetables in a deep soup bowl.
- Buen Provecho!
Nutrition Facts : Calories 767, Fat 31.8, SaturatedFat 10.9, Cholesterol 95.9, Sodium 891.2, Carbohydrate 88.5, Fiber 13.9, Sugar 14.2, Protein 39.1
FAROFA
Manioc flour can be found in Brazilian stores. It resembles a light bread crumb, but do not confuse it with tapioca flour or starch. Once toasted in fat - here, bacon, but other kinds may be used - the manioc flour can serve as a crisp topping to the feijoada, or served alongside to soak up the juices.
Provided by Francis Lam
Categories side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Mash the garlic and a few pinches of salt with the side of your knife until pasty. Place bacon in large skillet over medium heat, and let it cook, stirring, for 5 minutes, or until fully rendered and lightly browned. Add a splash of vegetable oil if there isn't enough fat to generously coat the pan.
- Turn heat down to medium-low, and cook garlic until very aromatic. Add manioc flour, and cook, stirring and shaking the pan continuously, until it's a shade toastier and a little crunchy, 6 to 8 minutes. Turn off heat, and stir in butter. Add salt to taste. Let guests sprinkle or pile it onto their plates, to their taste.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 113 milligrams, Sugar 0 grams, TransFat 0 grams
SOFRITO
The flavor bases called sofritos exist throughout the Hispanic world, and many are made with peppers, tomatoes, onions and garlic. Blanca Arzu, a Garifuna woman from Honduras, makes a lighter, more herbal version based on cilantro, onions, garlic and sweet peppers.
Provided by Francis Lam
Time 5m
Yield Serves 6-8
Number Of Ingredients 4
Steps:
- Blend all ingredients until smooth in a blender; add water as necessary to keep the blades moving. Sofrito may be frozen in ice-cube trays to use as a quick flavor boost. Makes about 1 1/4 cups
Nutrition Facts : @context http, Calories 15, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 1 gram
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