Buche de Perico: Corn Stew
Buche de Perico: Corn Stew
Serves 4 - 6
INGREDIENTS:
4 cups fresh yellow corn kernels
1 quart water
2 tsp. salt, plus more to taste
3 tbsp. olive oil or butter
8 oz. smoked ham or slab bacon, finely diced, or Spanish chorizo or Dominican sausages (longaniza), cut into ¼-inch dice
4 garlic cloves, finely chopped
1 medium onion (about 8 oz.) finely chopped (about 1½ cups)
1 medium red bell pepper (about 6 ozs.) cored, seeded, deveined, and finely chopped (about ¾ cups)
1 medium green pepper (about 6 oz.) cored, seeded, deveined, and finely chopped (about ¾ cup)
½ cup Tomato Sauce
1/3 cup water or chicken broth
Finely ground black pepper
Salt to taste
2 tbsp. finely chopped cilantro
INSTRUCTIONS:
1. Place the corn in a medium saucepan, add 1 quart water and the salt and bring to a boil over high heat. Cook for 5 minutes. Drain and set aside.
2. In a large skillet, heat the oil or butter over medium heat. Add the diced ham, bacon or sausage and cook, stirring until browned. Add the garlic, onion, and peppers, and cook until the onion is translucent, about 5 minutes. Add the tomato sauce and the 1/3-cup water or broth and cook, stirring for 5 minutes until slightly thickened.
3. Add the corn, salt and pepper to taste and the cilantro. Cook, stirring, until heated through.
Recipe from Gran Cocina Latina by Maricel E Presilla
Mangu: Green Plantain Purée
Mangu: Green Plantain Purée
Serves 6
INGREDIENTS:
4 green plantains (about 3 lbs)
2 tsp salt
4 scallions, whites and 3 inches of green parts, finely chopped
1 tbsp. distilled white vinegar
¼ c corn oil or light olive oil
INSTRUCTIONS:
1. Peel the plantains and cut each into 3 sections. Place the plantains, 1 tsp salt and 2 quarts water in a large pot and bring to boil over high heat. Lower the heat to medium-low and simmer until the plantains are fork-tender, about 30 minutes. Drain, reserving ½ cup of the cooking liquid.
2. Working in small batches, mash the plantains to a coarse puree with a mortar and pestle or a potato masher. Transfer to a bowl and set aside.
3. Place the chopped scallions and vinegar in a small bowl; let stand for 2 to 3 minutes. Heat the oil in a 12-inch skillet over medium heat. Add the scallions with the vinegar and sauté until lightly golden, about 2 minutes. Add the mashed plantains, the remaining 1 tsp. salt, and the reserved cooking liquid and cook, stirring, until the puree is heated through, about 5 minutes.
Recipe from Gran Cocina Latina by Maricel E Presilla (adapted from La Cocina Domincana by Ligia de Bornia)
Dominican Republic Recipes 2018
