Guampín Changao (Mixed Corn Stew)
Recipe category
Country
Region
Source
Fuente: Carlos Humberto Illera (2007)
Number of servings
25
Difficulty
Medium
Ingredients
1000
gr farmer's cheese
2
piece(s) liters of water
4
piece(s) liters of milk
1/2
piece(s) liter of heavy cream
1
cup(s) scallion, finely chopped
10
clove(s) garlic, chopped
10
piece(s) fresh corn ears
500
gr green beans
1000
gr rice
pinch wild cilantro and oregano to taste
5
piece(s) green plantains
2
cup(s) grated squash
2
cup(s) grated carrot
1500
gr potato
pinch salt, annatto, and pepper to taste
Directions
- Start by putting the pot on the fire with water, and add salt, annatto, and pepper; slice the corn, clean the beans, and throw them in the pot to soften.
- After about 15 minutes, once the corn and beans are soft, put the unwashed rice and a little milk.
- When the rice is opening, add the potatoes of the available varieties.
- Add immediately the green plantain chopped by hand, garlic, scallion or green onion, as well as the grated squash and carrot.
- Then add more milk and heavy cream.
- Finish the dish by adding finely chopped cilantro and oregano, and gradually add the rest of the milk.
- When the rice is very soft and the guampín has taken on the consistency of atollao, crumble the cheese, remove the pot from the fire, and serve with hogao.