Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

Filters (5)

9 recipes

BusecaTripe and white bean stew

Buseca arrived in Montevideo with Italian immigrants from Lombardy and became a classic winter dish of Uruguayan bodegones and family kitchens, eaten on cold June and July days. Honeycomb tripe is simmered until tender, then stewed with white beans, pork chorizo, bacon, peppers, tomato and paprika into a thick, warming stew served with crusty bread. Buy tripe that is already cleaned and blanched (dressed). The usual mistake is undercooking the tripe: it needs a full 2 hours, until it's soft enough to cut with a spoon. Slow-cooker option: after step 4, cook on low for 8 hours. Chef's tip: a little grated lemon zest and parsley stirred in at the end lifts the rich, gelatinous sauce.

185 min

Paraguayan Meat

by KrazyBadal 0 views

Morcilla dulceSweet blood sausage with walnuts

No Uruguayan parrilla is complete without morcilla dulce: a soft pork blood sausage sweetened with sugar and scented with orange peel, studded with walnuts and raisins, grilled until the skin crisps and served first, as part of the achuras, while the beef is still cooking. It is pork throughout: pork blood, pork back fat and natural pork casings. Making it at home is a project. Buy fresh pork blood with an anticoagulant added from a butcher who supplies it for sausage making, keep it chilled below 4 °C and use it within a day. The common mistake is poaching at a rolling boil, which bursts the casings. Chef's tip: keep the water at 80–85 °C, just shivering, and prick a sausage after 25 minutes: it is done when brown, not red, juice comes out.

120 min

Paraguayan Meat

by KrazyBadal 0 views

Curaçao kabritu stobaGoat stew with peppers

Stoba di kabritu is the home cooking of Curaçao and Aruba, a goat stew made in nearly every kunuku (country) kitchen and at birthday parties: bone-in goat browned and slowly braised with sweet peppers, tomato, onion, cumin, a hint of nutmeg and hot madame jeanette pepper, often with cucumber or papaya stirred in at the end. It is served with funchi (cornmeal), rice or fried plantain. The usual mistake is browning the goat too briefly; deep colour at the start gives the stew its rich brown sauce. Ask your butcher for goat cut into small pieces. Chef's tip: a teaspoon of brown sugar caramelised in the oil before the meat goes in gives the authentic dark, slightly sweet base.

150 minCaribbean Meat

by KrazyBadal 0 views

Bermuda cassava pieCassava pie with chicken and pork

No Bermudian Christmas table is complete without cassava pie, a dense, golden, faintly sweet bake of grated cassava, eggs, butter, sugar and nutmeg layered around a filling of stewed chicken and pork. Families compare recipes and argue over sweetness; it is served in slices with the turkey on Christmas Day and eaten cold for days after. The pork here is boneless pork shoulder, stewed with the chicken until tender. The common mistake is underbaking: the cassava must set firm and brown deeply, or it is gluey in the middle. Use frozen grated cassava, squeezed dry. Chef's tip: make the filling the day before; cold meat is easier to layer and the stock gels into a juicy middle.

195 minCaribbean Meat

by KrazyBadal 0 views

Seco de chabeloPlantain mash with dried beef

Piura's picanterías, near the dry northern border, serve this rough, savoury mash at lunch: green plantains, roasted or boiled and pounded, mixed with fried strips of carne seca (salted dried beef) and a quick sofrito of onion, tomato and ají amarillo. It is dense, salty and smoky, with the plantain's starchy sweetness, and is eaten with salsa criolla and fried ripe plantain or chifles (plantain crisps). The legend says it was invented for a soldier called Chabelo in the War of the Pacific. Use carne seca or cecina from Latin shops, or unseasoned beef jerky. Pounding the plantains smooth is the classic mistake: chabelo should be lumpy and rustic. Chef's tip: soak the dried beef in warm water for 30 minutes and taste a piece; if it's still very salty, change the water and soak again.

60 min

Peruvian Meat

by KrazyBadal 0 views

Fungee and pepperpotCornmeal and okra with beef stew

Antiguans eat fungee and pepperpot on Saturdays and on holidays like Independence Day in November, and grandmothers still turn the fungee with a flat wooden 'fungee stick'. Pepperpot is a thick stew of beef, spinach, aubergine, okra and squash cooked down until the vegetables melt together; many cooks also add salted pig tail, which is left out here. The fungee is a smooth cornmeal and okra mash, shaped into balls with a buttered bowl and served beside the stew. The mistake people make is tipping the cornmeal in all at once, which makes lumpy fungee; add it in a slow stream while stirring hard. Chef's tip: pour off half the okra water before adding the cornmeal and keep it hot; you can work it back in if the fungee gets too stiff.

150 minCaribbean Meat

by KrazyBadal 0 views

Asado uruguayoGrilled beef short ribs and chorizo

Sunday in Uruguay means asado: in Montevideo backyards and the cattle towns of the interior, beef ribs (asado de tira), chorizo and morcilla cook slowly over the embers of a wood fire, with only coarse salt, while the family waits. The parrillero rakes coals under the grill and keeps the heat low and even. This recipe includes pork chorizo. The mistake is cooking over flames; the fire should burn down to embers you can hold your hand above for 6–8 seconds. Chef's tip: salt the meat only when it goes on the grill, with coarse salt, never fine.

140 min

Paraguayan Meat

by KrazyBadal 0 views

Pachamanca a la ollaPot-steamed meats with potatoes

In the highlands around Huancayo and Ayacucho, families mark harvests and saints' days by burying marinated meats, potatoes, sweet potatoes, broad beans and humitas under hot stones and earth for a pachamanca, an 'earth pot'. City cooks get close to it with a heavy pot: the same green marinade of huacatay (black mint), chincho, ají and garlic, layered with meats and roots and steamed in their own juices under banana or corn leaves. Chef's tip: layer the hardest things lowest, potatoes on the bottom and chicken nearest the lid, just as the stones are packed in the field.

135 min

Peruvian Meat

by KrazyBadal 0 views

Anticuchos de corazónBeef heart skewers

As night falls in Lima, anticucheras set up charcoal grills on street corners and fan the smoke towards passers-by; the October processions of the Señor de los Milagros are lined with them. The skewers are traditionally beef heart, a lean, firm and surprisingly mild meat, soaked in a dark-red marinade of ají panca, vinegar, cumin and garlic. They come with a boiled potato, a piece of choclo (large-kernel corn) and a spicy green ají sauce. If you can't get heart, sirloin steak works well. Chef's tip: baste the skewers with the leftover marinade and oil using a few coriander stalks tied together as a brush, the way the street cooks do.

50 min

Peruvian Meat

by KrazyBadal 0 views