Dear visitor,
It's a pleasure to have you in our forum. Your ideas, suggestions, questions and contributions will be highly appreciated. Would you like to join us?
Register and start participating in English4Fun!

Click Here To Log In
Log in

I forgot my password

Latest topics
» What Are You Listening To?
Sat May 27, 2017 9:52 pm by Anita

» I'm back
Sat May 27, 2017 8:49 pm by Anita

» Let's Bring E4F Back!
Sat May 27, 2017 8:46 pm by Anita

» Top 10 Films of 2011
Sat Dec 27, 2014 2:08 pm by Anita

» Lives from homeless people
Sat Dec 27, 2014 1:24 pm by Anita

» What would you miss most?
Fri Oct 18, 2013 11:00 am by Anita

» The Nobel Prize
Fri Oct 11, 2013 8:08 pm by Anita

» The Most Interesting Amazon Products (Cool Ideas!)
Fri Oct 11, 2013 7:46 pm by Anita

» Dreams
Tue Aug 27, 2013 9:16 am by Anita

Tue Aug 27, 2013 9:14 am by Anita

Loading crossword puzzle. One moment please.

Who is online?
In total there is 1 user online :: 0 Registered, 0 Hidden and 1 Guest


[ View the whole list ]

Most users ever online was 14 on Thu Aug 16, 2012 8:58 am

Local Recipes

Go down

Local Recipes

Post by Anita on Sat Jan 19, 2013 12:31 pm

Hi, everyone! Hi
I was wondering why on earth we hadn't shared any recipe if, as I can see, people like Nicole or GumpyElf, and even my sister, love cooking and do it very well!!!

So let's share some info on how to prepare some of our local dishes. The others can just try and share their results - I promise I'll share my results if I survive!

Who can replicate the dishes as close as possible? - keeping in mind some ingredients may be very local, too!

If necessary, you can get the recipe from a website, just make sure you post the source.

So, who is first? Very Happy

Today is the tomorrow we worried about yesterday

Posts : 1326
Age : 34
My Mood : Perky
Country : Colombia

E4F! Gifts E4F! Gifts :

Back to top Go down

Re: Local Recipes

Post by MusicElf on Sat Jan 19, 2013 11:26 pm

Before anyone else does, I will share the recipe from the Ajiaco Bogotano which is tasty and delicious!! It is my favorite recipe and Colombian dish. Now I am hungry!!! And it is 11:20 PM... Rolling Eyes

[You must be registered and logged in to see this link.]

For the soup:
3 lb. cut-up chicken, skin removed, rinsed well
1 large white onion, peeled and cut into quarters
1 leek (white and light green parts only), cut into 1-inch rings, and rinsed thoroughly
1 green bell pepper, seeded and cut into 1-inch pieces
2 ears fresh corn, cut crosswise into quarters
2 ribs celery, cut into 1-inch pieces
2 large carrots, peeled and cut into 1-inch pieces
3/4 lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes
3/4 lb. Idaho potatoes, peeled and cut into 1-inch cubes
3/4 lb. small red potatoes, peeled and cut into 1-inch cubes
6 cloves garlic, peeled
1/2 cup fresh cilantro leaves
2 chicken bouillon cubes
1 Tbs. kosher salt; more to taste
1/2 tsp. ground black pepper

For the aji:
4 scallions (white and light green parts only)
1 medium tomato, peeled and seeded
1 small white onion, peeled
2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, and don’t touch your eyes)
3 Tbs. fresh cilantro leaves
3 Tbs. white vinegar
1/4 tsp. kosher salt

For the garnishes:
2 ripe avocados, peeled and cut into 1/2-inch cubes
1 cup sour cream or crème fraîche
1/2 cup nonpareil or other small capers, rinsed and drained (if using large capers, chop them coarsely)
1/2 cup chopped fresh cilantro leaves

Make the soup:

Put the chicken in a large (at least 8-quart) stockpot and add 8 cups water. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Simmer for 10 minutes, frequently skimming off the foam that floats to the surface.

Add all the vegetables, the garlic, the cilantro, and the bouillon cubes to the pot, along with the salt and pepper. Stir a few times to distribute the vegetables and submerge as many of the solids as possible. When the broth returns to a gentle boil, partially cover the pot and simmer, stirring once or twice, for 1-1/2 hours. Taste for salt and add more if needed.

Using tongs or a slotted spoon, pick out the chicken pieces and put them on a large plate. Stir the soup with a large spoon, breaking up some of the potatoes to thicken the soup slightly. Keep hot if serving soon or let cool and refrigerate.

When the chicken is cool enough to handle, pull the meat off the bones and shred it by hand. Discard the bones and tendons, and put the shredded chicken in a serving bowl.

Make the aji (Optional):

In a food processor, pulse all the aji ingredients until they’re finely minced. Transfer to a serving bowl.

Serve the ajiaco:

Put the avocados, sour cream or creme fraiche, capers and cilantro leaves in small bowls and set them on the table along with the bowls of shredded chicken and the aji. Reheat the soup if necessary and ladle it into large soup bowls, putting a quater ear of corn in each bowl. Let your guests add the garnishes and the aji as they like.

When I walk through the shadow of the valley of death
I will fear no evil, cause I'm the biggest pig in the Valley

Posts : 322
My Mood : Couldn't care less
Country : Colombia

E4F! Gifts E4F! Gifts :

Back to top Go down

Back to top

- Similar topics

Permissions in this forum:
You cannot reply to topics in this forum