Los Jutes (Fermented Corn Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
105 minutes
Number of servings
8
Difficulty
Medium
Ingredients
4
cup(s) water
8
piece(s) corn on the cob
250
gr green peas
250
gr fresh railón beans, green
1500
gr (1 1/2 kg) pork backbone, cut into pieces
250
gr arracacha, peeled and chopped
3
piece(s) green topocho plantains, peeled and cut into pieces
250
gr ahuyama (calabaza squash), peeled and cut into pieces
salt and
Directions
- Bury the whole corn cobs with their leaves in a swampy place for a month.
- Remove and desameran (peel and wash), put to cook with the meat, peas, beans and arracacha for 1 hour.
- Add the topocho plantain and ahuyama.
- Let cook until everything is soft (about 30 minutes).
- Serve on plantain leaves and accompany with chicha de masa.
- Mazamorra chiquita paipa, BoyaCá