Donkey Crossing

Welcome to Donkey Crossing! Donkey Crossing is an on-line account of one Limey and one Yank living one Dream. From September 2006 until the end of 2007, we plan to visit friends and family on five continents and immerse ourselves into various cultures, natural phenomena and ways of life. We hope you enjoy our tales and visit often! Cheers, Jason and Rachel Napoli

Saturday, October 14, 2006

Buen Provecho!
Gastronomy is a passion of ours, and Ecuador is a wonderful place to indulge it. A typical day here begins with a fresh fruit salad, containing an impressive range of deliciously ripe, often organic fruits. This fruity festival of colors and tastes is typically topped with yogurt and homemade granola, made the ´La Luna´way. Kev´s culinary skills have been much appreciated (our ´Lord of the Manor´is also ´King of the Kitchen´), as have delicious offerings prepared by the La Luna staff, including traditional Ecuadorian dishes such as Sancocho. In fact, we like the Sancocho so much that we asked Rosa, the ´soup queen´ of La Luna to share her recipe with us. For all the chefs reading this, grab your soup pot and get cooking. Buen provecho!

Sancocho (serves 5)
Ingredients
  • 2 ears of corn on the cob, cut into chunks 1 inch thick
  • 1 lb yucca, peeled and cut into chunks
  • 1/2 cup cooked rice
  • 1 small onion, diced
  • 1 green or red pepper, chopped
  • 1 large carrot, chopped
  • 2 cloves garlic, chopped
  • 1 green plantain, grated
  • 1 tomato, chopped

Preparation
  1. Bring a large pot of water (at least 2 litres) to the boil.
  2. Add the corn on the cob, grated plantain and cooked rice. Simmer.
  3. Saute the carrot, onion, garlic, pepper and tomato for 10 minutes.
  4. Add sauteed ingredients to the pot and continue to simmer for 20-30 minutes.
  5. Add the yucca. Simmer for a further 30-45 minutes.
  6. Season to taste, then serve with diced onion and chopped cilantro on top.

Rosa also recommends a fish version of this Sancocho. Try adding chunks of sea bass along with the corn, plantain and cooked rice for a delicious variation of this classic soup.

Thanks to Rosa for sharing this recipe, and to all the La Luna staff who have taken good care of us. Rosa is pictured here with her two sons.


4 Comments:

Blogger maardee said...

Many friends are calling and
telling us how much they are
enjoying your travels. Needless
to say how proud Teena and I are of you 2,

we miss our flatmates and love you
both very much,

maardee

12:46 PM  
Blogger seemstress said...

This sounds delish and like something even I could do....?
Seemi

2:32 PM  
Blogger JHanrahan said...

WOW....YOU GUYS ARE THEW COOLEST. KEEP ON ROCKIN IN THE FREE WORLD!!!TALK TO YA SOON.
HANRAHAN

2:27 AM  
Blogger double a said...

Where's the hunks 'o meat?

9:33 PM  

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