Insulso (Unsalted Cheese Soup)
Difficulty
Medium
Ingredients
500
gr corn flour
3
piece(s) liters of water
1
piece(s) large panela
pinch cinnamon sticks to taste
pinch cloves to taste
pinch guayabita or allspice (toasted and ground) to taste
toasted plantain leaves
Directions
- Put the panela to cook in water with cinnamon, cloves, guayabita and, if desired, some orange leaves, until making an aguadepanela. The foam that forms should be constantly removed.
- To the aguadepanela add corn flour and let boil for 1 hour, stirring continuously with a stirrer or wooden spoon, until it has a thick consistency.
- Remove from heat, let it rest a bit and, with the help of a spoon, put portions of the dough on toasted plantain leaves, arranged in squares. Wrap well and take to the oven preheated to 250°F for 2 hours. In some regions insulsos are given an elongated shape, while in others they are given a triangular shape.