Fritanga Spicy Pork And Egg Stew |
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Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Years ago my son's school had a cultural day with each class assigned a different country. They had to present displays representing the different cultures and I was assigned the cooking task for the class. The initial response was ewww when the students first saw it because of the eggs (picture red egg drop soup) but after one brave and hungry boy tried it the others followed suit and it was soon gone. Read more . This recipe represented Bolivia. Ingredients:
2 pounds pork |
2 cups cold water |
2 cups onion, thinly sliced |
1 1/2 cup peeled tomato, thinly sliced |
1 tablespoon minced mint |
1/2 cup minced parsley |
1 tablespoon dried oregano |
4 cloves garlic, minced |
1 1/2 teaspoon ground cumin |
1 teaspoon ground black pepper |
1/2 cup ground cayenne pepper **this is the original recipe, i personally use much less |
salt to taste |
4 cups water or broth |
1 cup green onion, thinly sliced |
4 eggs scrambled |
Directions:
1. Cut the meat into small pieces.
2. In a large pot heat the two cups of cold water and add the pork meat. Let boil until all the water evaporates.
3. Remove the meat from the pot.
4. Using the fat left in the pot by the cooked pork stir-fry the other ingredients except for the water, green onions and eggs according to the order of the list, .
5. Add the meat and four cups of water or broth.
6. Cook over high heat until it boils, then lower the heat and cook for two hours until meat is tender.
7. Try to maintain the initial amount of broth by adding boiling water so that the stew does not get very thick.
8. Five minutes before serving add the green onions.
9. Next while stirring add the four eggs to thicken the stew.
10. Serve in a deep plate.
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