Guiso Guajiro (Wayuu-Style Sofrito)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
50 minutes
Number of servings
8
Difficulty
Medium
Ingredients
2
piece(s) ripe tomatoes, peeled and chopped
2
piece(s) white onions, peeled and chopped
2
piece(s) bell peppers, green and red, chopped
2
clove(s) garlic, chopped or crushed
4
piece(s) criollo peppers, chopped
1
piece(s) tablespoon vinegar
1
tsp annatto
3
tbsp oil
Directions
- Heat the oil and sauté everything (approximately 10 minutes) until the guiso forms.
- Any fish or meat that is stewed in La Guajira is always prepared with the same guiso.
- Very popular in Wayuu cuisine with goat, paca, venison (capybara), armadillo, turtle, rabbit and tortoise (land turtle) meat.
- Once the pieces are cleaned, they are sautéed in oil, without letting them brown, and stewed with water-coconut milk and the guiso (previously made) for 30 minutes.
- When cooked, coconut milk is added and cooked on low heat until thick (for about 15 minutes more or less).
- Served accompanied by sweet plantain and cooked yuca.
- Guisos de chivo [o iguana] san andrés y providenCia