I used to make hummus the old fashioned-way, using dried chickpeas, which I soaked overnight before cooking and mashing. I didn’t mind the time spent as I really didn’t like the taste of tinned chickpeas. However, there are now excellent ready-cooked chickpeas that are preserved in glass jars in only water and salt with no added artificial preservatives.
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2. To make the caramel, heat together the water and sugar gently over a medium flame for about 10 minutes, ensuring the mixture does not burn.
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In this recipe Ofellae are highly seasoned meat pieces taken from salted belly pork. A modern day equivalent might be spare-ribs as the dish seems to be quite common and may even have been a kind of fast food. The pork is scored, marinaded and then cooked whole and finally chunks of meat are served with a sauce.
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1kg small rock fish for the stock
1 kg potatoes, peeled and cut into quarters
1 shoulder of lamb cut into medium size pieces
Paiche, also known as Arapaima, can grow to 500 pounds in shallow, muddy waters in the Amazon. this gigantic freshwater fish breathe air and and can rise to the surface to breathe and can also can leap out of the water!
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