Difference between revisions of "Rich Cachupa"
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* a pinch of [[salt]] and [[pepper]] | * a pinch of [[salt]] and [[pepper]] | ||
| − | == | + | == Procedures == |
# Place in a saucepan the [[Beef]] (cut into small pieces), the [[Bacon]], the pig’s trotters and the smoked sausages, [[salt]], [[pepper]], and a stock cube (if you wish). | # Place in a saucepan the [[Beef]] (cut into small pieces), the [[Bacon]], the pig’s trotters and the smoked sausages, [[salt]], [[pepper]], and a stock cube (if you wish). | ||
# In a separate pressure cooker, put the [[corn|maize]] and the beans, along with the [[onion]]s, some [[olive oil]], [[salt]] and the [[bay leaf|laurel leaves]]. Cover with [[water]] and cook for half an hour. | # In a separate pressure cooker, put the [[corn|maize]] and the beans, along with the [[onion]]s, some [[olive oil]], [[salt]] and the [[bay leaf|laurel leaves]]. Cover with [[water]] and cook for half an hour. | ||
Latest revision as of 18:42, 26 June 2012
Ingredients
- 4 cups of maize
- 200 g of beans
- 200 g of Beef
- 300 g of pig’s trotters
- 200 g of Bacon
- 2 large potatoes
- 4 smoked spicy sausages
- 2 cassava roots
- 2 sweet potatoes
- 200 g of cabbage
- 2 onions
- 2 laurel leaves
- 2 cloves of garlic
- olive oil (to your liking)
- a pinch of salt and pepper
Procedures
- Place in a saucepan the Beef (cut into small pieces), the Bacon, the pig’s trotters and the smoked sausages, salt, pepper, and a stock cube (if you wish).
- In a separate pressure cooker, put the maize and the beans, along with the onions, some olive oil, salt and the laurel leaves. Cover with water and cook for half an hour.
- Next, in a larger saucepan, put the cooked beans and maize, cover with water and bring to the boil. When this is boiling, add the contents of the first pan (the meat).
- When everything is nearly cooked, add the potatoes and the cabbage. When it is cooked, take from the heat and leave alone for a few minutes. After this it is ready to be served.
- Note
The rich ‘cachupa’ is at its best when it still has a liquid sauce. If you leave it overnight the ‘cachupa’ will thicken, then the following morning you can fry the cachupa with butter and have it for breakfast.
