Smoked Coroncoro Rice Recipe
Smoked coroncoro rice is a very popular dish on the Caribbean coast of Colombia, especially in the savannahs of Sucre, Córdoba and Bolívar; prepared from a river fish called coroncoro. Here you will learn how to prepare smoked coroncoro rice step by step and quickly and easily.
Ingredients
- 5 crowns
- 1½ pound of rice
- 6 Cups of coconut milk
- 2 bigheaded onions
- 3 tomatoes
- 10 sweet chili peppers
- 2 eggplants
- 2 long onion or chive stems
- 2 cabbage leaves
- 3 beans
- 1 carrot
- 1 red paprika
- 2 garlic cloves
- Pepper to taste
- Cumin to taste
- Salt to taste
Step by step preparation
- First of all, all the ingredients must be ready; The crowns must be washed, salted and then smoked. Once they are finished smoking, they are cooked in a little water until they soften, then you remove them from the water, let them rest, and then shred them. (if you can't smoke the fish don't worry you can use it fresh).
- The big onion, the chives or long onion, the cabbage and the chili peppers must be finely chopped; The skin is removed from the tomatoes and the seeds are then chopped equally with the paprika; The eggplants should be chopped into small cubes just like the carrot.
- Once all the ingredients are ready, we proceed to boil the coconut milk and add the onions, tomatoes, chili peppers, eggplants, and cabbage. The beans, carrot, paprika and previously crushed garlic; Likewise, add salt, pepper and cumin to taste. Let everything cook for 10 minutes.
- Once 10 minutes have passed, add the shredded fish and rice, check for salt and let it dry.
- When the rice is dry, stir, cover and let everything cook over low heat for about 15 more minutes.
- This rice is traditionally accompanied with ripe banana and coastal serum.
Interesting Facts
- Another widely consumed dish in the region based on this fish is coroncoro soup.
- The word “coroncoro” became very popular in Colombia in the eighties, thanks to the song “coroncoro” by “La Niña Emilia” who wrote said song for a son who had gone to Venezuela and about whom he had no news.
- The coroncoro is a freshwater fish that lives especially in the Magdalena River. It is characterized by having a kind of dark-colored shell. It is a fish highly appreciated for its flavor, so much so that in several areas of the region it has become extinct.
Other recipes that might interest you
- Pepitoria santandereana
- Stick to sinking
- Llanero Rice
- Rice in coconut milk
- Mullet rice
- Pigeon pea rice
- Smoked Coroncoro Rice
- Rice with purple guajiro beans (kapeshuna)
- Rice with chipi-chipi
- Rice with dried shrimp
Share your culinary experience with us!
Síguenos y etiquétanos en Instagram con @el.rincon.colombiano or use the hashtag #RrecipesElRinconColombiano and let the world know how this exquisite recipe turned out for you.
We look forward to seeing your culinary creations!
