Moving rapidly from Uganda to Ecuador, as you can imagine, boggles the mind. At least they're both on the equator. In any case, I ended up writing the encyclopedia article for an author who flaked on me. A lot of fun, but of course it's postponed editing the monster (Food Cultures of the World). But look at what happens. This is a chupe de pescado, and I don't know honestly if the etymology is related to cioppino, but they are similar.
This one starts with a mixture of onions, celery, green bell pepper. So far sounds like a soffrito. Annato for color. Some tomatoes, water. Bay leaves and oregano. Hominy stood in for proper Ecuadorean choclo, then carrots, parsnip (yuca would have been better) a cut up potato, yellow squash, cabbage, and I guess any fish will do. I had crab meat and some shrimp. A raw egg could go in, and even crumbled white cheese. But I went for simplicity and a squeeze of lime. Touch of chili. I am about to eat the leftovers now for dinner. Can not wait!
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9 comments:
Ken --
Leave the Chupe and grab the Cui!
I'm waiting for you to get really Ecuadorian, like my mom: singe and clay oven a gutted and cleaned cui (guinea pig) and serve it with papas covered in peanut butter sauce! They don't call 'em little pigs for nothing--tasty! :)
Cheers,
Cork
http://corksoutdoors.com/blog/
Cork, I'm game. Or I maybe the cuy would have to be. Not that I see any running around here. So have you ever strolled into a pet store, bought one of those little bed-headed quivering beasts and dispatched it for the oven? Or maybe there's an online source? Cuy-in-a-can? Frozen cuy nuggets? Seriously, I'd love to give it a shot. Or even a swift blow to the head. You think a small dog would be a good substitute?
Looks good Ken! For real...and I love the base that it starts with...that's how you know it's gonna be some goooood eating!
Ken --
Let's do it! Never had it here in the US...but, definitely not with cuy that's been chewing on pet food. If we purchase from a pet store it'll have to do about a month eating healthy, clean grain and veggies. Gotta get 'em as fat and big as they are down in the Andes.
So was this a African theme with the Chupa de Pescado? That's more of the Guayaquil cuisine, which because of the slave farming history of the lowland jungles and coast would have that.
Much different food options/cooking up in the Andes, i.e. Quito, where my mom's from. More Incan (Otovalo) and traditional Spanish influence.
As for dog, haven't had it since I was on the ROK (http://www.corkgraham.com/2007/12/if-youre-going-to-san-franciscoremember.html). The dog stew and bbq was actually delicious, and I must admit is does give you an emotional and physiological boost (we're talking aphrodesiac here) due to endorphins trapped in the flesh.
...It's how they get those endorphins pumping that freaked me out when I found out later and don't think I'll be trying "Boshitang" again.
Vietnamese dog, on the other hand is pretty good (though they use strays and not dogs specifically bred for the table) and I had it as a Third Culture Kid in Saigon during the war.
Dog meat is very much like mutton. In Saigon it's served as stew with lots of fresh basil and a French baguette.
...If you'd like perhaps Hunter Angler Gardner Cook Hank Shaw (once his Achilles has healed) and I could run out and call in a coyote this spring, butcher it up, and prepare Korean and Viet stews with you--minus the blowtorch/beating torture scene done in Korea for the adrenaline spice.
BTW I have an iguana in my freezer that I would love to do right, soon: I've got a great recipe from my days in El Salvador (http://corkincombat.com) and since I was born in Trinidad, got another one for a great Trini iguana curry--wanna try?
As for cuy, when do you want to take a trip down to Petsmart? ;)
Cheers,
Cork
http://corksoutdoors.com/blog/about/
Cork, Amazing, Someone as deranged as me! No, more so. I know Hank, so let's arrange it. I've got some bear leg ham and other oddities that could go in the mix. My mentioning Fido is because my family got a little dog this week, against my express wishes. The only reason it hadn't happened heretofore was that the kids were convinced I would cook it. Still a possibility.
Hey Ken,
Woow!you are really so adventurous.I can not believe you tried out 'luwombo'local dish.I wish you could post some of it to Uganda..it's origin for a taste??
It surely looked good in the banana leaves and true,they make the food tasteer.
Cheers
Roger
Hey Ken,
Woow!you are really so adventurous.I can not believe you tried out 'luwombo'local dish.I wish you could post some of it to Uganda..it's origin for a taste??
It surely looked good in the banana leaves and true,they make the food tasteer.
Cheers
Roger
Sounds delicious. Isn't left over stews and soups two of the best things in the world. I made the Oxtail soup and it came out a little greasy the first day.It was much better after sitting in the fridge overnight. I took off some of the fat that came to the top added some roman beans and it was scrumptious.
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