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Servings: 8
Ingredients:
½ pound tasajo (jerked beef) cut in 2 inch chunks (or ½ pound brisket, in 2 inch chunks)
If jerked beef is not available you may substitute brisket.
1 pound lean pork meat cut in 2 inch chunks
1 pound country-style pork ribs or spare ribs cut in 2 or 3 inch pieces
1½ pounds malanga
1 pound yams
1½ pounds yuca
1 pound ñame
1 pound calabaza
3 ears of corn, husked and cut in 2-inch chunks
2 green plantains
2 tablespoons lime or lemon juice
2 semi-ripe plantains (still yellow)
2 ripe plantains (almost black)
¼ cup of vegetable oil
1 large onion, chopped
1 green pepper, chopped
3 garlic cloves, minced
1 cup chunk style tomato sauce
1 tablespoon parsley
½ teaspoon freshly ground
Salt to taste (if using tasajo you may not need salt)
Directions
• If you are using tasajo you must first
de-salt it. Cover with cold water and allow to soak for 8 hours, drain once during this time and change
the water. After 8 hours, drain again and rinse under cold running water.
• Place all the meats in a very large heavy pot, with the 5 quarts
of water and bring to a boil. Lower the heat and simmer for 1½ hours.
• Peel the malanga, yuca, yams, ñame and calabaza and cut in large
chunks. Cut the corn and the plantains in 1½ inch chunks. Cut a slit down the sides of the green
plantains and pull off the skins. Sprinkle with the lime or lemon juice. Cut a slit down the sides of
the ripe and semi-ripe plantains but do not peel.
• Skim the broth and add the yuca, ñame, yams and malanga. Allow to
cook for 15 minutes and add the plantains, both green and medium ripe, and the calabaza. Cook for 15
minutes more.
• Add the corn and ripe plantain and cook for 15 minutes more.
• While the stew is simmering, prepare the sofrito; heat the oil in
a skillet over slow heat and sauté the onions and garlic for about 2 minutes. Add the green pepper and
cook for about 5 minutes not allowing anything to brown. Add the tomatoes, pepper and parsley and cook
for another 5 minutes.
• Add this to the soup and season with salt and freshly ground
pepper to taste.
• Test each vegetable to make certain that all are well cooked.
Mash a little of the calabaza and return to the pot to thicken the broth.
• Serve the broth in a tureen and the meats and the vegetables in
separate platters. |
