Mazorca de Agua or Sopa de Jutes (Corn Ear Soup)
Number of servings
8
Difficulty
Medium
Ingredients
8
piece(s) jutes or corn ears fermented in running water
1500
gr pork spine chopped in pieces
3
piece(s) chopped scallion stalks
500
gr shelled green peas
500
gr green beans
500
gr peeled and chopped arracacha
3
piece(s) green topochos plantains, peeled and split with nail
500
gr peeled and chopped ahuyama
500
gr fresh cuajada
pinch chopped cilantro to taste
pinch salt and pepper to taste
Directions
- Remove the husks from the jutes and break the corn ears into small pieces. If preferred, they can be carefully shelled.
- In a pot with sufficient water, cook the jutes with meat, peas, beans, arracacha, scallion, salt and pepper to taste. From the boil, count 1 hour.
- Then add topocho plantain and ahuyama. Let the preparation cook until everything is soft (approximately 20-30 minutes).
- Remove from heat and add cuajada crumbled with your fingers. Serve with chopped cilantro to taste and, given its characteristics, it is a single dish. Various properties are attributed to some broths and soups, not only nutritional and medicinal, but even aphrodisiac. Among these preparations are: Caldo de pajarilla, which is made with beef viscera, especially the spleen. Caldo de raíz, which is prepared with the bull's penis. Caldo "peligroso", which is made with criadillas or bull testicles.