Sancocho

ingredients (6 servings):

Soup:

• olive oil

• 6 scallions, chopped

• 4 cloves of garlic, chopped

• 1 tomato, chopped

• 6 skinless chicken thighs on the bone

• 2 dl chopped cilantro leaves and stems, divided

• 3 medium red potatoes, peeled and chopped into 6 pieces

• 300 g cassava root, peeled and chopped into 6 pieces

• 3 medium ears of corn, cut in half

• 0,5 medium green plantain, peeled and chopped into 2 cm pieces

• 1 tsp cumin

• 2 chicken bouillon cubes

Recipe from: https://www.skinnytaste.com

Soup:

In a large pot, saute scallions and garlic in oil. Add tomatoes and saute another minute. Add chicken pieces and season with a little salt. Saute for a few minutes, then add the cassava and plantain and fill the pot with 1,8l water.

Add chicken bouillon, cumin and half of the cilantro and cover pot.

Simmer on low for about 40 minutes. After 40 minutes, adjust salt and add potatoes, cook for an additional 10 minutes.

Add corn and cook until corn is cooked.

Serve in large bowls, and top with cilantro.

Cornbread

ingredients (12 servings):

Bread:

• 3.5 dl finely ground yellow cornmeal

• 1 dl all-purpose flour

• 0.5 dl granulated sugar

• 1.5 tsp baking powder

• 1 tsp salt

• 3.5 dl whole milk

• 2 large eggs

• 60 g unsalted butter, plus more for coating the baking dish

• 20*20 cm baking dish

How to:

Heat the oven to 220°C and put the rack in the middle. Coat the baking dish with butter; set aside.

Melt the butter.

Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.

Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.

Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.

Serve with some delicious honey-butter!

Corn on the Cob

Ingredients (4 servings) :

Corn:

• 4 corn on the cob

• 1 garlic clove

• peel of half a lemon

• 2 tbsp parsley, nicly chopped

• 1 tsp salt

• 50 g butter

• 50g finely grated parmesan cheese

How to:

Boil the corn in a large pot until they are almost completely finished (for about 8-9 minutes). Rinse them in cold water.

Peel and finely grate the garlic and the lemon. Mix garlic, lemon peel, parsley, salt and butter in a small-medium bowl. 

Add all the parmesan cheese except for 1dl to the butter mixture. 

BBQ or grill the corn in the oven on 200C until it has a nice colour. (You can even pan fry it). Add some butter mixture and decorate with more parmesan cheese and parsley. Enjoy!

Corn Chocolate Chip Cookies

ingredients (16 ):

Cookies:

• 225g unsalted butter, at room temperature

• 300g granulated sugar

• 1 large egg

• 225g all-purpose flour

• 100g finely ground yellow cornmeal

• 1 tsp baking powder

• 0.5 tsp baking soda

• 1 tsp salt

• 1 tsp vanilla extract

• chocolate chips

How to:

Cookies:

Combine the butter and sugar in the bowl  and cream together for 2 to 3 minutes with an electric mixer. Scrape down the sides of the bowl, add the egg, and beat until incorporated completely. In a different bowl, whisk together the flour, corn flour, baking powder, baking soda, and salt. Add the flour mixture to the butter and combine just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Add chocolate chip cookies and mix again. 

Scoop out the dough with an ice cream scoop (about 2 tbsp worth) onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour. 

Heat the oven to 175°C. 

Arrange the chilled dough a minimum of 10cm apart on parchment lined sheet pans. Bake for about 18 minutes. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.

 Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.

Inspired by: https://www.thekitchn.com/christina-tosis-162171

Chicha Morada

Ingredients ( 4 liters):

Chicha Morado:

• 4 liter water

• 450g Peruvian purple corn

• 1 pineapple 

• 2 granny smith apples

• 0.5 tbsp cloves

• 4 cinnamon sticks

• 2 limes

• 2 dl sugar

• 2-4 cl Pisco/glass (optional)

How to:

Add 4 liters of water to a large pot.

Rinse the pineapple because you are going to use almost all parts of it except for the spikey head and bottom. So remove the head and the bottom. Then cut off the rind, quarter the pineapple and cut off the core (the taugher part) and put both the rind and core into the pot. Dice up the rest of the pineapple and freeze until ready to serve.

Quarter one apple and remove the core and stem, put that in the large pot as well. Dice up the other one just like the pineapple pieces and freeze.

Add the corn to the water (this is what will give that nice purple color to the drink). Finally add all the spices, cloves, cinnamon sticks. Bring it to a simmer and let simmer for 30 minutes with lid on and 15 minutes without. 

When the time is up, strain it to another pot. While it’s still hot add the juice of the limes and the sugar and mix until sugar is nicely dissolved. Let it cool down and put it in the fridge to make it completely cold. 

How to serve: Add some frozen fruit and ice to a glass, if you make it alcoholic then this is the time to add the pisco and lastly pour the cold liquid on top.  Enjoy! :)