It is always a good time to enjoy a caldo de millo. Each family has its version, but what is never missing is the mil, which is how we call corn in the Canary Islands. This recipe is brought to us by Inocencia Santana Gonzalez.
INGREDIENTS
1/2 green pepper
1 / 2 cebolla
4 cloves of garlic
1 bunch of coriander
2 eggs
1/2 glass of rice
1 shell the pineapple (corn on the cob) or use a can of millet
4 potatoes
1 dash of olive oil
salt the salt flats
saffron or food coloring
water
PREPARATION
We cut the potatoes into squares. Chop the garlic, onion and a little coriander and mash it in the mortar with a few grains of salt so that the onion does not jump. We put the potatoes in the cauldron with the mash, a jet of oil, we add the coloring or powdered saffron and we stir everything. We cover with water. We put on a high heat and when it starts to boil we lower it to a simmer with its lid. Once the potatoes are almost stewed, add the rice and the millet. When the rice is done, the whole eggs are introduced and stirred a little. For the final touch we put two pieces of green pepper and a bouquet of coriander tied with string. And we put out the fire.
