Pigeon pea Mote recipe
The Pigeon pea nickname es una de las muestras gastronómicas populares de la costa caribe colombiana, está hecho a base de guandú, ñame y otros tubérculos; es un plato perfecto para el almuerzo; Aquí aprenderás a preparar el mote de guandúl paso a paso y de forma rápida y sencilla.
Ingredients
- 1 pound pigeon pea
- 3 pounds hawthorn yam
- 2 pounds of cassava
- 1 ripe banana
- 2 large tomatoes
- 2 red big onions
- 3 garlic cloves
- 3 tablespoons of oil
- ½ pound chicharrón (optional)
- 2 Cups of coastal serum
- ½ pound of Coastal cheese
- Salt (al gusto)
Step by step preparation
- The first thing to do is cook the pigeon pea in a large pot with plenty of water for about 2 hours or until you see that it has softened.
- When you notice that the pigeon pea beans are soft, add the yam, cassava and banana previously chopped into small pieces.
- While you proceed to sauté in oil with the finely chopped onion, garlic, tomato and add salt to taste, when the tubers are soft, add the sauté.
- Then mix everything well and add the chicharrón previously cut into pieces. Let everything cook for 10 more minutes.
- Then lower the pot from the heat, add the coastal serum y se mezcla bien.
- Then serve it and cover it with Coastal cheese grated cut into small squares.
Video
Interesting Facts
- Pigeon pea has between 18% and 25% of proteins and a high content of lysine and methionine, potassium, magnesium, calcium, iron and phosphorus, which provide great benefits to the body.
- In Venezuela there is a similar preparation known as quinchoncho soup.
- Another similar preparation also in the region is pigeon pea sancocho.
Other recipes that might interest you
- vein soup
- Ruya soup
- Sopa de Menudencias o Caldo de Menudencias
- Sopa de chorotes
- Crab soup
- cat head soup
- Sancocho vallenato
- Three-phase sancocho
- Pigeon pea sancocho
- Bocachico sancocho
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