How To Make Sopa de Guineo, Colombian Guineo Soup Recipe

This guineo soup is one of my mom’s favorites. Since I’ve lived in the United States, I have yet to see guineos, until this past week that is. I went to the local supermarket a few days ago and as always, I went to the international vegetable and fruit aisle to look for new stuff. Anyway, you could imagine how I felt when I saw guineos with a little sticker on them that said “from Colombia”. I experienced pure joy and I wanted to by a case, just in case I couldn’t find them again for another nine years.

You may be asking yourself, what are guineos? Well, they look like small green plantains, yet they are less starchy. They are also known as unripe bananas, and to me, they are a mix between green bananas and green plantains. This vegetable is used in Latin American cuisine in many different ways. This recipe is just one example. I hope you have an easier time finding guineos than I did so that you too can enjoy this wonderful vegetable.

Ingredients:

• 1 1/2 pounds pork ribs, cut into pieces
• 8 cups water
• 6 guineos, peeled and cut into chunks
• 2 medium potatoes, peeled and diced
• 1/2 cup chopped onion
• 2 garlic cloves
• 2 scallions, chopped
• 1 teaspoon ground cumin
• ½ cup chopped fresh cilantro

Directions:

1. Place the onion, garlic, scallions and ¼ cup of the cilantro in the food processor.
2. Place a pot over medium-high heat. 
3. Add the water and pork ribs, bring to a boil. Reduce the heat to medium- low. 
4. Add the onion mixture salt and pepper and let it simmer for 25 minutes.
5. Add the guineo, potato and ground cumin, cover and cook for 45 minutes more or until the pork is cooked.
6. Add the remaining cilantro and serve.

4 Servings

How To Make Colombian Roasted Chicken Legs With Lime Recipe

I had some extra chicken legs thawed in the refrigerator that I didn’t use when I recently made my chicken soup for myself while I was sick. I still wasn’t feeling well and I needed something simple and easy to make using the ingredients that I already had at home, as I still wasn’t feeling up to going to the supermarket. So, I was thinking all night what I could make with them and the result were these chicken legs with lime.

They were delicious, packed with flavor and very easy to make and I only used a few ingredients. If you prefer, you can use chicken thighs instead. Enjoy!

Ingredients:

• 6 chicken drumsticks, skin on
• 2 tablespoon olive oil
• Juice of ½ lime
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• Salt and pepper
• 1 ½ limes, sliced
• Fresh cilantro for garnish

Directions:

1. Mince and mash garlic to a paste with ½ teaspoon salt, then transfer to a large bowl. 
2. Stir in olive oil, lime juice and cumin. 
3. Toss chicken within marinade until coated. 
4. Cover, put in the fridge and marinate for at least 1 hour.
5. Position a rack in the center of the oven and heat at 425°F.
6. Place the chicken on a baking sheet and roast for about 15 minutes. 
7. Take the baking sheet out the oven and place the lime slices on top of the chicken evenly.
8. Continue roasting until the chicken is cooked through, about 40 minutes more and serve.

How To Make Corn Soup (Crema de mazorca) Recipe

In the Andean zone of Colombia, corn is very popular and we use it in a lot of our recipes. This is a rich and creamy corn soup recipe.

Ingredients:

• 4 large ears corn, kernels scraped from the cob
• 5 cups water
• 2 chicken or vegetable bouillon cubes
• 1 garlic clove, chopped
• ¼ teaspoon salt
• ¼ teaspoon Pepper
• 2 tablespoons chopped fresh cilantro
• ½ cup white potatoes, diced
• ¼ cup chopped scallions
• 1 cup heavy cream

Directions:

1. Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot and bring to a boil. 
2. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.
3. Remove from the heat. 
4. Purée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.
5. Pour into bowls, garnish with cilantro and potato sticks.

6 SERVINGS

How To Make Columbian Seafood Stew (Cazuela de Mariscos) Recipe

Colombia is bordered by the Atlantic and the Pacific Oceans, which provides the country with great seafood. This delicious creamy cazuela de mariscos is quick to cook and perfect for entertaining or as a weekend dinner dish for the whole family.
I love the combination of Seafood and coconut milk, it is absolutely wonderful. This is one of my favorite Colombian seafood dishes.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup chopped green pepper
• ½ cup chopped red bell pepper
• 1 cup chopped onion
• 2 minced fresh garlic cloves
• 1 cup grated carrot
• 1 tablet fish bouillon
• ¼ teaspoon paprika
• 4 cups heavy cream
• 1 can (13.5 oz) coconut milk
• 1/3 white wine
• 2 pounds jumbo shrimp, peeled and deveined
• 12 littleneck clams, scrubbed
• 2 pounds swordfish, cut into 1 inch pieces
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley

Directions:

1. In a large, saucepan over medium heat, warm the olive oil and butter.
2. Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
3. Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
4. Add the wine and tomato paste, simmer for 20 minutes.
5. Garnish with fresh cilantro and parsley and serve hot

(4-6 SERVINGS)