How to prepare a delicious Dry Chabelo
It has been said that the food of Piura in northern Peru, is conspicuous, abundant, and even explosive. And though the ceviche dish par excellence is the almost the entire north, there are other delicious dishes that make the traditional cuisine Piura.
It is known that the starting point for its exquisite dishes is during the time of the Spanish conquest, when the product of miscegenation, methods and ingredients were combined from both sides of the Old and New Worlds.
One of the quintessential dishes that every tourist is obliged to prove in these sunny regions is undoubtedly the Chabelo Seco, a dish made on the basis of green bananas, boiled or braised in coal.
Now, there is also a theory that this dish was a native of Aztec and regions that once stepped on land Incas, the soup suffered the transformation and adaptation to local customs ingredients.
Whether one or another item that had this sensational food, the truth is that we have then to be able to have some land in Piura the table of your home.
Ingredients:
• 6 green bananas
• 2 large onions, sliced very thin
• 4 medium tomatoes, peeled, seeded and diced
• 1 teaspoon crushed garlic
• 3 yellow peppers, seeded and veins cut
• 1 chili seeded and cut
• 1 cup oil
• 200 grs. of salt beef cut into small pieces
• 2 tablespoons finely chopped parsley
• Chicha de Jora
• Salt, pepper, cumin
How to prepare:
Peel bananas and cut lengthwise into three parts and then take them to fry in hot oil, and cash them mashing with a fork as they become ready.
In a separate pan fry must onions, garlic, yellow pepper, chili, meat, tomatoes and parsley. After that, add half a cup of chicha de Jora and season with salt, pepper and cumin, putting this mixture to simmer for a couple of minutes.
Add the fried banana and mix well with the previously fried meat. If the soup dries, add some oil when the mixture is made.
Serve and enjoy.
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