Pojongos (Southern Huila Corn Dumplings)
Preparation time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
500
gr yellow corn
2
piece(s) scallion stalks
pinch salt and cumin to taste
Directions
- The corn is cooked in water with lye (pass the ash through a balay or sieve, with water).
- Hull and wash, leave in water 2 days, changing it each day.
- Grind the corn with onion, salt and cumin (very fine).
- Form small dumplings rolling them with fingers on toasted plantain leaves and put to cook in boiling water for 20 or 25 minutes.
- They are very popular in the south and always served to accompany cuy (guinea pig).
- Sopas Caldo de aquel [de ministro] saldaña, tolima