Preparation

Boil the water, the long onion, the coriander bouquet, the salt, the pepper and the cumin in a pot. Bananas are added and at ten minute intervals the potatoes are added, then the yuca, then the arracacha and the ahuyama, and finally the fish are added, which should be boiled for fifteen minutes with the pot covered. the fish is removed carefully so as not to destroy it, it is served with the rest of the ingredients, they are bathed with the hot oven. the broth is served separately with the chopped cilantro and onion (drizzled on top). It is served with white rice and a salad of lettuce, tomato and big onion, drizzled with lemon juice, vinegar and salt.

Ingredients

  • 8 - 10 servings
  • eight medium sized bocachicos, finely flavored and marinated with salt and pepper.
  • four green bananas, peeled and halved lengthwise.
  • four arracachas, peeled and cut in two lengthwise.
  • two pounds of cassava, peeled and halved lengthwise. pound and a half of squash, minced with peel.
  • two pounds of partially peeled potatoes.
  • two long onion stalks.
  • a branch of coriander.
  • twelve cups of water; two cups of hogo (tomato and onion finely chopped and semi-fried in oil).
  • two tablespoons of coriander and long onion, finely chopped, salt, cumin and pepper to taste.