SOPA DE CAPIROTADAS HONDURENAS (CHEESE AND CORNMEAL CAKE SOUP)
Grandma's recipe. It is traditionally made only during lent. It made a hearty meal for those who could not afford the fish that is usually eaten for lent. It took me forever to get this recipe from my grandmother and the few recipes posted on the internet looked kinda flaky. I now have it and am posting it for safekeeping. I do suggest using ONLY mexican or central american queso seco (dry cheese) because any other cheese simply will not work. This cheese does not have any moisture which allows the patties to hold well and it is salty enough that it almost eliminates the need to use any more salt. It can usually be found in most mexican stores or large specialty stores like Fiesta Mart.
Provided by Chef Sarita in Aust
Categories < 60 Mins
Time 35m
Yield 15 cheese/corn cakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl mix 2 cups masa harina and the cheese. Add the eggs and 1 cup water. Mix with hands until the dough holds together and is not dry. If the dough seems too dry and will not hold together when formed into a ball then add 1 tablespoon of water at a time until it reaches this consistency.
- Take a small amount of dough (about 1/4 cup) and form into a ball the size of a small egg. Flatten balls with your palms and shape into patties about 3 inches wide. Set aside. Cover patties with a wet paper towel while you are shaping the rest of the patties to prevent from drying out.
- Heat the 1/4 cup oil in a large frying pan. Add patties and fry on each side until golden brown, about 2 mins per side. Place on paper towel to drain and finish other patties.
- Mean while, in a medium-large pot over medium high heat, heat up the 1 tbspn cooking oil. Add all the veggies EXCEPT for the cilantro and saute until translucent. Add chicken stock and cumin. Slowly WHISK in the 1 1/2 tbspn of the masa harina to thicken it. You can add more masa harina to the stock if you whould like it thicker. Bring to a rapid boil then lower the temp to medium. Add the cilantro then add the patties in one by one. Do not mix or stir the pot to much because you could break the cakes up. Taste soup to make sure it does not need salt. Usually the saltiness of the cheese salts the soup enough.
- Simmer for about 20 mins or until desired thickness of the soup has been reached.
- Typically served in a large soup bowl over white rice with a side of lime wedges.
Nutrition Facts : Calories 300.7, Fat 22.4, SaturatedFat 7, Cholesterol 94.6, Sodium 585, Carbohydrate 11.9, Fiber 0.5, Sugar 4.4, Protein 13
CORNMEAL SOUP WITH COLLARD GREENS AND SAUSAGE (SOPA DE FUBA)
Make and share this Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba) recipe from Food.com.
Provided by Laka
Categories Brazilian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3-4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.
- Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
- Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use.
- Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
- Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more.
- Serve hot.
Nutrition Facts : Calories 215.7, Fat 15.4, SaturatedFat 4.8, Cholesterol 119.4, Sodium 403.8, Carbohydrate 10, Fiber 1.3, Sugar 0.9, Protein 9.3
CHINESE CABBAGE AND BEAN CAKE SOUP
Make and share this Chinese Cabbage and Bean Cake Soup recipe from Food.com.
Provided by foodart
Categories Cantonese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a stockpot add in broth, shrimps, ginger, bamboo, salt, oyster sauce and white part of the green onion brings to a rolling boil. Reduce to a simmer for 5 minutes add in bean cake, cabbage and green onion bring back to a rolling boil. Adjust season to taste and turn off heat. Serve hot.
Nutrition Facts : Calories 178.8, Fat 7.3, SaturatedFat 1.5, Sodium 2457.1, Carbohydrate 10.2, Fiber 1.8, Sugar 3.7, Protein 19.1
PAP (POTATOES AND CORNMEAL)
This is a staple food in South Africa as well as other parts. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to me. Serve this with Chakolaka (Recipe #309581). I think the Pap would taste too plain without the Chakolka or something similar. The flavors from the Chakolaka tastes good with the Pap. Thanks Zanele!
Provided by Enjolinfam
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes and dice. Put potatoes, water, salt, and oil in a pot and cook at a medium heat with the lid on until the potatoes are soft enough to mash.
- Mash the potatoes in the pot. Stir in the cornmeal and cook the pap for about 15 minutes until done. It's good to use a wooden spoon to mix the pap every 5 minutes (Don't scrap the part that sticks to the pan- just leave it there and eat the soft part only).
- Serve hot and enjoy the Pap with Chakalaka.
Nutrition Facts : Calories 373.9, Fat 5.7, SaturatedFat 0.8, Sodium 1780.4, Carbohydrate 74.8, Fiber 8, Sugar 1.6, Protein 8.2
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