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Recipes from
Colombia
Chicken soup
recipes |
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Recipes from
Cape Verde
Fish soup
recipes |
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Sancocho
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Caldo de peixo
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- 400 GRAM CHICKEN BREAST,
cut in strips
- 2 BELL PEPPERS, in strips
- 1 CHILI PEPPER, chopped
- 6 CLOVES GARLIC
- 1 ONION, chopped
- 3 CARROTS, chopped
- 2 PLANTAINS, peeled and sliced
- 4 POTATOES, peeled and cubed
- 100 GRAM CORN
- 1/2 CUP CILANTRO, chopped
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- 4 POTATOES, peeled and cubed
- 3 SWEET POTATOES, peeled and cubed
- 2 CHILI PEPPERS, chopped
- 2 ONIONS, chopped
- 2 TOMATOES, cubed
- 500 GRAM SEA FISH, cleaned and cubed
- BUNCH OF PARSLEY, cut
- 4 CUPS
FISH STOCK
- BUNCH OF SCALLIONS, chopped
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Puree the onions
with the garlic, the bell peppers, the chili pepper and the carrots.
Add the puree to 5 cups of water, bring this to the boil. Add the
chicken and salt and pepper to taste, simmer for 20 minutes. Add the
potatoes, the plantains and the corn and simmer for 20 minutes more.
Puree the cilantro with a bit of soup and add a spoon of this
mixture to each plate of soup.
20 July is Independence day in Colombia.
In 1810, the country became independent from
Spain, who had been
there since 1525, in what they then called "New Granada". The Colombians
have always rebelled against
Spain. Click on
culinary calendar for more links
between cooking and history.
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Stir fry the onions, scallions, peppers and
tomatoes for 5 minutes. Add the other ingredients and salt to taste
and bring this to the boil. Simmer for half an hour.
On 20 January,
Cape Verde
celebrates Heroes' Day for the murder of the hero
Amílcar Cabral. Click on
culinary calendar for more links between
cooking and worldwide history and celebration.
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