Today we want to bring to the homes of the world the preparation of chochos, a legume that was food for the poor and cattle. Today it is highly valued for its high content of vegetable proteins, fibers and multiple benefits. Chochos are a perfect enyesque for any time of day. We rescue the recipe starting from the dry seed.
INGREDIENTS TO PREPARE CHOCHOS
dried lupine (lupins)
coarse salt from the salt flats
water
PREPARATION OF THE PUPPIES
Wash the chochos very well in a hondilla. We put them to soak, so that the water covers them and leave them like that until they swell. Later, change the water and parboil them for 20 minutes.
The foam that comes out of cooking is removed and we let it cool completely in the same water. Then for several days we have them soak in a bowl with water and salt, we change the water to remove the bitterness.
OTHER WAYS TO MAKE THEM
Traditionally in the Canary Islands, some families toasted them and then sweetened them either by taking them to the sea in sacks or where there were waterfalls in cave wells, in the latter case, a brine is essential.
With the already pickled chochos you can make multiple recipes or take them as enyesque.
Delicious !
And enjoy it!
