Joaquín is Cuban, and his wife is Chilean… never a dish has been so deliciously combined as this Cuban-Chilean potpourri! Cuban yucca in mojo sauce and plantains in Chilean pebre sauce.
Joaquin's Cuban & Chilean Lunch
Recipe type: Entree
- 3 big yuccas
- 4 big plantains
- 3 avocadoes
- 4 tomatoes
- 2 garlic cloves
- 2 onions
- Olive oil
- 1 lemon
- 2 garlic cloves
- Olive oil
- Peel the yucca and plantain and cut into medium-sized pieces.
- Peel and slice the avocado, spice with salt, pepper and olive oil
- Cook the yucca in boiling water until tender, about 20 min.
- Fry the plantains at medium heat until golden, about 5 min. Then lay them on a plate and smash them, and fry again for another 5 min.
- Chop the onions and tomatoes into small pieces. Finely chop the garlic cloves and cilantro leaves.
- To mellow down the flavor, submerge the chopped onion in a bowl of cold water and let it sit for at least 10 min, stirring once or twice, then drain.
- Mix the onion, tomato, garlic and cilantro in a large bowl, add salt, vinegar and olive oil to taste.
- Heat the olive oil at medium to high heat.
- Peel, smash and finely chop the garlic cloves, and put in the oil for less than a minute. Let cool for a minute.
- Add the juice of one lemon to the garlic and oil.
- Mix the mojo suace into the yucca and mix until the yucca is well soaked.
- Serve yucca, avocado and plantains in a dish, with the pebre sauce on the side.
Jorge bids farewell on his last Thursday in the office with an all-Venezuelan (with a pinch of Cuban) arepada, to the music of Reynaldo Armas and cold Estrella Damm quintos.
Jorge's Farewell Arepas
- Harina de maiz blanco precocida
- Platano macho
- Queso fresco
- Tranchetes de queso
- Olive oil to fry
- In a bowl, put in the water and salt, and then add the flour while you squash and mix with your hands to avoid crumbles. Keep adding flour until the though is not sticky.
- To make the arepas make a ball of the size of a paddle ball, and craftily convert it into a kind of UFO. This part is tricky.
- Cook them on a pan at medium-high until they are golden on the outside and patting them makes a hollow sound, and store wrapped on cloth.
- Peel and cut the yuca and boil it until soft, about 10 min.
- For the yuca to be even softer, you can optionaly put the cut pieces of yuca on the freezer overnight. Allow more time to cook in that case.
- Finely cut or squash the garlic and mix with squized lima juice and a pinch of salt. Sprinkle the cooked yuca with this sauce.
- Cut the banana into oblique, 1-inch pieces and fry in a pan with half an inch of oil until crunchy on the outside.
- Cut or slice the rest of the ingredients conveniently to fill in the arepas.
- Cut open the arepa bread on one side.
- Fill in with the desired filling.
- Enjoy with Venezuelan music (Reynaldo Armas) on the background!
Ajiaco is a hearty soup from the cold mountains near Bogotá, Colombia. Charles learnt this recipe from his wife’s sisters during one of his visits, and shared it with us in the office.
Recipe type: Soup
- 8 small starchy potatoes, peeled and diced
- 8 small red potatoes, cut into quarters
- 8 small yellow or white potatoes, cut into quarters
- 2 onions
- 1 chicken cut into eighths
- 1 liter water
- 2 maize, cut into thick slices
- 2 cloves of garlic
- 2 avocados as a complement, diced
- 400 ml cream
- guascas (or bay leaf)
- capers (alcaparras)
- rice on the side
- oil for cooking
- Heat a bit of oil on a casserole and fry chicken, onions and garlic until golden.
- Add potatoes and guascas to taste, fry for 5 min, stirring so it doesn't get stick.
- Add the maize, coriander to taste and water until covered. Cook for 40 min. The starchy potatoes should disintegrate but the other ones should be well-cooked without disintegrating.
- When cooked, serve on soup bowls and add 100ml of cream, half avocado, and capers to taste.
- Enjoy with some rice on the side!