CHARQUEKAN Bolivia Ingredients: 800gs of Charque (meat) ½ a cup of oil 8 eggs 1 ½ cups of peeled and boiled white corn or “mote”
Directions: Put charque in a pot with water all night to desalinate. Drain the water. Boil until it can be shredded with your fingers, about 20 minutes. (If charque has fat, clean it and shred the meat). Drain the charque and fry until it browns. Cook the eggs for ten minutes, until hardboiled. Prepare sauce: chop the onion and add salt and oil. Serve charque with sauce, the mote and slices of hardboiled egg.
FISH CEVICHE Perú Ingredients: 1 fish filet Finely chopped onion 1 tablespoon of chopped coriander 2 ground peppers Salt to taste Lemon juice 150gs potatoes 5 boiled corns 1 big lettuce 1 tomato
Directions: Chop the fish. Check salt and pepper and let stand. Put it in a bowl. Queeze the lemon over the fish and add the peppers. Stir softly and take to the fridge for 10 minutes. Serve with the boiled potato, the corn, lettuce and tomato.
CHIPA CON QUESO Paraguay Ingredients: 750gs cheese Corn starch 1kg flour 2gs baking powder Salt to taste Grated cheese 4 eggs Milk
Directions: Make a crown with the corn starch, flour and cheese. Add baking powder and salt. Put the eggs. Stir. Add the milk until achieving a uniform mass but no more than 20 minutes. Meanwhile, preheat the oven. Cut the portions and give them the shape you want. Add the grated cheese. Place them on a tray and bake at 120°C until they are golden brown. Serve cold or hot.
FEIJOADA Brazil Ingredients: 800g black beans 300g bacon 350g dried meat 350g pork chops 150g smoked sausage 2 large onions 5 tomatoes 3 cloves of garlic 1cup of rice Black pepper and salt to taste.
Directions: First, soak beans and dried meat overnight in different bowls. Next morning, remove water. Cook the meat with water. Add the pork chops, the smoked sausage and the bacon. Also, boil the beans. Sauté the onions and garlic. Add the tomatoes and cook for 20 minutes. Add the beans and stir. Boil rice with 2 tablespoons of oil and some garlic. Serve the chopped meat, the beans and the rice. Enjoy!
BANANA MOUSSE WITH CARAMEL Brazil Ingredients: 300gs of whipped cream 3 bananas 4 strawberries Chocolate chips
Directions: Put the cream in a bowl and add the peeled and sliced bananas. Crush hard until you have a thick cream. Wash the strawberries. Add the and the chocolate chips. Serve cold and enjoy!
KIVEVE Paraguay Ingredients: 1/2 kg squash 1 ½ cups water 1 tablespoon sugar 2 tablespoons butter 2 cups cornmeal 100gs cheese
Directions: Peel and chop the squash, and boil in water. Add salt and the sugar. Cook. Make mashed potato. Stir with the water. Put butter and cornmeal. Put cheese. Serve and enjoy!
CINNAMON ICE-CREAM Bolivia Ingredients:
5 cups water
¼ cups sugar
1 cinnamon stick
1 tablespoon corn-starch
1 tablespoon lemon juice
Directions: Boil five cups of water with the cinnamon until it has colour and flavour, and reduce to a quarter. Add sugar and boil five minutes. Dissolve a tablespoon of cold water
Remove from heat. Let cool slightly. Add the tablespoon of lemon juice. Take to the refrigerator to freeze. Beat that it is not so hard two or three times until it is ready.
PINEAPPLE DESSERT Ecuador Ingredients: 5 slices of pineapple 170gs lemon jelly Water
Directions: Boil the pineapple in 3 ½ cup of water. Drain without discarding the liquid. Use the liquid to make the jelly. In a bowl, pour some of the jelly and take to the fridge until it is firm. Do the same in a small cup. Cool the rest of the jelly. When thick, beat quixk until it is foamy. Place the slices of pineapple on the base of jelly in the bowl. Cut the jelly in the cup in cubes and put on the pineapple. Cover all with the foam and take to the fridge. Wait until it is firm and serve very cold.
COLACIONES Argentina Ingredients: 100gs flour 20gs corn starch 1 teaspoon baking powder 20gs sugar 4 yolks 1 tablespoon water 200gs icing sugar
1 tablespoon lukewarm water
powder, sugar and yolks with 1 tablespoon of water, and knead the dough. Let it settle. Roll the dough with a rolling pin and cut circles of 5cm diametre. Stretch them into ovals and place them in a baking tin. Stick a fork into the dough and bake for 5-10 minutes until it browns. Let cool. Fill with milk jam. Beat the icing sugar with the lukewarm water and cover the colaciones with the icing. Let it dry and serve!
THE WORLD CUP Gourmet section 5th form script for our Radio Show: Hello! We’re 5th Form from School 22, District 11. Welcome to The World Cup Gourmet section! Today we have two recipes for you: 1 main course from Bolivia and 1 dessert from Brazil. Let’s start! First the main course: Charquekan. The ingredients we need are: 800gs of Charque (meat) ½ (half) a cup of oil 8 eggs 1 ½ (one and a half) cups of peeled and boiled white corn or “mote”. Steps: 1) Put charque in a bowl with water all night, to desalinate. 2) Drain the water. 3) Place charque in a pot with water. Boil until it can be shredded with your fingers, about 20 minutes. (If charque has fat, clean it and shred the meat). 4) Drain the charque and fry until it browns. 5) Cook the eggs for ten minutes, until hardboiled. 6) Prepare sauce: chop the onion and add salt and oil. 7) Serve charque with the sauce, the mote and slices of hardboiled egg. Now let’s prepare the dessert: Banana mousse with caramel. The ingredients we need are: 300 grams of whipped cream 3 bananas 4 strawberries Chocolate chips Steps: 1) Put the cream in a bowl and add the peeled and sliced bananas. 2) Crush hard until you have a thick cream. 3) Put in the refrigerator for one hour. 4) Wash the strawberries. 5) Add the strawberries and the chocolate chips. 6) Serve cold and enjoy! We hope you like them! Have a nice day! Bye! Till next time