CANARIAN CUISINE RECIPE: SHORE CABBAGE STEW
Traditional and seasonal recipe, since the cabbages or shore breadsticks are given in times of rain. These cabbages come from La Breña de Telde and the recipe is brought to us by Inocencia Santana González, who learned it in her youth from her mother and grandmother in the lands of Pino Santo, in Santa Brígida.
INGREDIENTS
Sofrito
Olive oil
1 medium onion
2 ripe tomatoes
3 cloves of garlic
Sal Island
Vegetables and meat
400gr of chickpeas
Shore cabbages
2 Carrots
2 zucchini
A handful of beans
A piece of pumpkin
1 sweet potato
2 potatoes
1 pineapple
A piece of pork (rib)
Saffron (coloring)
Coarse salt
PREPARATION
The chickpeas are soaked in warm water the night before. Fill the hoya halfway with water and put it on the fire. Meanwhile, the shore cabbages are cut and then washed, and in the cauldron. This is how we do with each ingredient: carrots, zucchini, beans, squash, sweet potatoes, and potatoes. We add the millo pineapple that can be whole or cut.
On the other hand, we make the sauce in a frying pan with the finely chopped onion and the garlic clove. The tomatoes are peeled and cut into small pieces. We add a pinch of salt and to the cauldron.
We take the meat, seal it, brown it in the pan and in the cauldron.
Once we have everything on the fire we add the saffron (coloring) and the coarse salt (from the salt flats of the Canary Islands), and when it starts to boil the chickpeas are introduced so that they do not soften (it is put at the end with hot water).
Cover the pot and leave over medium high heat for about 40 minutes.
The best accompaniment to this stew is a gofio blanched with the same broth.
And enjoy it!
