Soursop Chuyaco
Recipe category
Country
Region
Source
Fuente: Germán Patiño Ossa y Carlos Ordóñez Caicedo (2008)
Number of servings
4
Difficulty
Medium
Ingredients
20
piece(s) soursop pulp pieces without seeds
2
tbsp grated panela
1
tbsp chopped parsley
1/2
cup(s) chopped green onion (green part only)
1/2
cup(s) soursop juice
1
tsp hot pepper sauce
1
piece(s) pinch of salt
1
piece(s) pinch of pepper
Directions
- In a container mix the soursop pieces, panela, parsley and onion.
- Add the soursop juice, salt, pepper and hot pepper sauce; mix well and then refrigerate. To serve the chuyaco, calculate 5 soursop pieces per person, and distribute in individual containers.