Gumarra boiled (Eastern Plains Colombian Boiled Soup)
Eastern Plains Colombian Boiled Soup (Gumarra boiled)
The Boiled Gumarra is a traditional sancocho (soup) from the Eastern Plains of Colombia. Similar to Creole chicken soup, it has a unique flavor that reflects the region's culinary identity. Follow this recipe to learn how to make Boiled Gumarra quickly and easily.
Ingredients
- 14 cups of water
- 1 Gumarra (Creole chicken)
- 4 green plantains
- 1 pound of yucca or cassava (peeled and split)
- 1 pound of ahuyama (cut into pieces)
- 3 long onion stalks
- 4 coriander sprigs
Step-by-step preparation
- The first thing to do is prepare the ingredients, starting with the Gumarra (Creole chicken). Clean it thoroughly and cook it with the onion and seasonings for 1 hour.
- Once the chicken begins to soften, add the green plantains (previously peeled and cut into pieces) and let them boil for 20 minutes.
- Next, add the ahuyama and cassava (both peeled and cut into pieces). Let them cook for 20 minutes over low heat.
- Sprinkle the coriander sprigs over the soup, cover it, and let it simmer on low heat for 10 more minutes.
- Your Boiled Gumarra is ready! Traditionally, it is served with ajicero de leche (a milk-based condiment), dry white rice, and charapas (a type of cornbread).
Interesting Facts
- Chicken meat is an excellent source of protein and is naturally low in fat.
- It contains healthy fatty acids, such as monounsaturated and polyunsaturated fats, which are beneficial for the body and help prevent cardiovascular diseases.
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