RECETA

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)

PREPARATION

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.

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.