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!