I love Colombia and its customs and traditions ... in addition to its excellent cuisine . I have no words to describe the amount of delicious dishes and delicacies that are often prepared in that country. When I was little traveled quite frequently to Colombia in the company of my family and still keep the memories fondly. Now I am interested to know a little of your kitchen and taste it whenever I can. The egg arepas are prepared from a dough of corn, half-fried in abundant oil, are removed, there is a small hole, filled with raw eggs, closes the hole with a little dough and return the oil to complete the cooking process. Another variety of Arepa egg substitute egg is a stew made from ground beef, cumin and tomatoes.
To prepare the arepas:
Place in a container 2 ½ cups water, ½ tsp salt and slowly add 2 cups precooked cornmeal, stirring constantly. Form a compact mass but soft to the touch. Knead 5 minutes.
plump Making arepas (a finger thickness) of approximately the size of a Cd (made with hands, if you find it difficult to prepare them on the counter covered with a piece of plastic) and place them in a pan (or Calderito) with abundant oil, swimming. Using a spatula go "watering" the surface of the cornmeal with the same hot oil so as to more easily inflate. Remove half cooked without browning, cut a hole on the side like a pocket and fill with raw egg (or ground beef stew), close with a little dough and return to hot oil until golden brown on both sides . Drain excess fat and eat warm. This type of frying are accompanied by Kolas ... but not bad fall a coffee ...
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