martes, 17 de febrero de 2009

Fiesta de Cebiche

Teacher and Students gather in the yard to prepare Cebiche

Our cooking classes are getting famous. We have been cooking with the students every Wednesday and thought it is about time to get the teachers involved as well. Therefore we all - teachers and students - gathered in the yard to cook together. It was the day of Cebiche - a cold dish and a form of citrus-marinated seafood appetizer, popular in mainly Latin- and South American countries. We wanted to prepare different types of Cebiche. Since mostly seafood is used we also made one kind with chicken and several with only different types of vegetables. A few teachers and students were in charge of cooking shrimps and the chicken in the kitchen, others sat down outside to cut onions, tomatoes and prepare the juice. All ingredients were put in different bowls.

By now it was already past 1 o'clock and everyone was hungry. Some of us tried to still their hunger by eating some fried platanos that you can put in the Cebiche as well. Popcorn is also very famous to put in any kind of soup here in Ecuador. Finally everything was ready and we mixed the ingredients and had several bowls of delicious Cebiche. Unfortunately it started to rain and we all tried to seek refugee under the big umbrella in the yard.

Thanks to everyone who helped!

jueves, 5 de febrero de 2009

Ecuadorian way of cooking


Dear Vida Verde Friends

Yesterday, we learned from Hipathia how to cook Shrimps with a coconut sauce. But of course we didn't buy the coconut juice in the supermarket, but just had a whole coconut, because like this the taste is way better. So the first problem was: how to open the coconut? Fortunately, Hipathia is an expert in that. So she showed us how to make a hole in it, take out the juice, and eventually to open it by simply throwing it powerful on the floor. Than we had to peel it, which needed the help of 5 students to have it ready in a useful timeframe. After that, Hipathia showed us how to get as much juice as possible out of it by using the blender.

Of course there were other ingredients to prepare and to cut such as green and red peppers, onions and also green plantains. Out of this green plantains, we made patacones, a typical Ecuadorian side-dish, by cutting it into slices, mashing it a little bit and than frying it. So in the end, they are crunchy and look a little bit like thick chips.
Finally, we mixed the shrimps with the onions, the peppers and the coconut juice and left it on the stove for 10 minutes. Luckily, the rice was already prepared, so we finally could satisfy our hunger with a delicious Ecuadorian meal. Only after a little while the food was gone! Thank you, Hipathia!