Traditional recipe for the whole year, since we have hundreds of farms on the island that are dedicated to growing watercress. The recipe is brought to us by Inocencia Santana González, who learned it in her youth from her mother and her grandmother in the lands of Pino Santo, Santa Brigida, when watercress was still harvested in her natural way. Although she puts the personal touch of it with the magic of the yam.
INGREDIENTS OF THE WATERCRESS STEW
A good bunch of watercress
Green beans (baby beans) if you can't get them green use dry ones
2 pieces of good pork rib
a piece of yam
3 cloves of garlic
Carrots 2
2 zucchini
a handful of beans
a piece of pumpkin
1 sweet potato
2 potatoes
2 pineapples in half
Buy
Water
Gorda
PREPARATION OF THE WATERCRESS STEW
If you don't have tender beans, you use the dry ones that are soaked in warm water the night before.
We put the yam to parboil only in a small pot and reserve.
Fill the hole 1/2 with water and put it on the fire. While we wash the watercress, cut it into the pot, that's how we do it with each ingredient, the carrot, the zucchini, the beans, the pumpkin, the sweet potato, the potatoes. We cut the pieces to taste, wash them in a colander and add them to the cauldron. You can put the pineapple (from millet or corn on the cob) whole or cut.
We take the meat, seal it and brown it in the pan and in the cauldron. Now is the time to beat the garlic and add the yam that we had reserved. Put it in the cauldron with a splash of oil and a pinch of saffron, coarse salt (from the salt flats).
Cover the pot and cook over medium high heat for about 40 minutes.
The best accompaniment for this stew is a cured cheese from the country and gofio scalded with the same broth.
Delicious !
And enjoy it!
