RECEIVE SHAPUS
Ingredients
- 3 liters of water
- 500 gr of corn
- 1 Panela in melao
- 10 pulp lulos
- 5 cinnamon chips
- 6 cloves
- 1 pineapple peeled and chopped into small
pieces
- 6 sour orange leaves
- 1 cup sour orange juice (optional)
Cook the corn in the water for about 1
hour. When it is tender, take a cup of the corn, grind it and then return it
and dissolve the rest of the corn in the same water. Apart prepare a melao with
panela, orange leaves, cloves and cinnamon. Add the melao to the water-dough that you had prepared, dissolve and add
the pulp of the lulos in slices or in pieces without form and then the
pineapple finally chopped. Stir everything very well, let it cool and add ice. You can add more lulo to achieve a stronger flavor and it should be taken
cold.
INGREDIENTS
Add water, chicken prey, ears and green bananas. Cover
and cook over medium heat for one hour.
SANCOCHO DE GALLINA
INGREDIENTS
• Hens
• 8 Brown Potatoes
• Tartan bananas (green)
• Bananas (paints)
• pound of Yucca
• Big Onion (large)
• Mature
tomatoes)
• garlic
cloves
• Cobs
• arracacha
• 12 cups of Water
• bunch
of cilantro
• teaspoon of cumin
• Salt
to taste
• Saffron to taste
• Pepper to taste
• Cumin to taste
PREPARATION
Express the chicken.
Chop the onion and garlic. Peel and chop the tomatoes.
Spread the prey very well with a little salt and half
the tomatoes and onion.
Peel the potatoes and cut them in two. Split the ears
into pieces. Peel and cut the bananas into pieces. Wash the cassava well, peel
it and cut it into pieces.
Put a large pot over medium heat. Melt the butter and
in it sauté the garlic and the rest of the onion and tomato for 6 minutes.
Add water, chicken prey, ears and green bananas. Cover
and cook over medium heat for one hour.
Remove the ears and reserve them.
Add potatoes, cassava, pinto bananas, cumin, pepper
and a little salt to the pot. Cook over medium heat for 45 minutes. Add the
cobs.
Check the flavor and add a little salt if necessary.
Serve hot with some chopped cilantro.
