We are so excited to share the recipes you tasted at Taste of Calvary 2023! 

Ingredients: Lamb meat, onion, garlic, fresh tomatoes, Berbere (Eritrean spice), green paper

Ingredients:

• 4 ears of fresh Corn (Corn on the cob is preferred because it is sweeter but whole frozen can can be used out of season)
• Palm oil About 1 cup
• Cocoyam leaves/spinach leaves (a few)
• 1cup corn meal (preferably the yellow)
• Salt
• 1 small onion, 1 red bell pepper (optional)
• Scotch bonnet pepper (optional)
• Plantain/Banana leaves. In the USA we typically use foil paper to wrap the mixture

Instructions:
Blend onion, bell peppers and scotch bonnet peppers in a blender.  Add corn and pulse in blender to grind the corn coarsely. Place mixture in a metal or glass bowl, add corn meal to a loose pasty consistency. Add
warm palm oil, salt to taste and cocoyam or spinach leaves. Mix thoroughly. Wrap small portions of mixture in plantain/foil paper. Steam cook for about 1-1 1/2 hours

Fun fact:
Koki Corn is a steamed corn dish eaten by the Mbo tribe indigenous in the Southwest region of Cameroon. This dish is commonly prepared with freshly harvested corn during the harvest season which falls in the rainy season in west Africa, though it can be made with the dried corn as well. I have fond memories of eating this delicious delicacy as part of breakfast (usually) as a child growing up in Cameroon.

Ingredients:

• 2.5 cups water
• 1 tea spoon salt
• 2 cups P.A.N. White Corn Meal

Instructions:
Mix ingredients. Knead for 2 minutes. Divide dough into 10 equal portions. Form small balls and flatten with your hand into a thin disk, about 3.5 in in diameter. Cook in a griddle or frying pan over medium heat for 5 minutes on each side. Slice open lengthwise to create a pocket and add your filling of choice.

Ingredients:

• 8 ounces 227 grams flour stick (pancit canton)
• ½ small cabbage chopped
• 1 ½ cups snap peas
• 1 cup carrot julienne
• 1 small red bell pepper sliced into strips
• 3 ounces pork thinly sliced and chopped
• 4 ounces boneless chicken breast sliced thinly
• 4 cups chicken broth
• 2 teaspoons cornstarch diluted in 3 tablespoons water
• 1 medium yellow onion sliced
• 4 cloves garlic crushed
• 3 tablespoons soy sauce
• 3 tablespoons oyster sauce
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions:
Start by having all the ingredients ready. You will need a large wok. Saute garlic and onion and then brown the meats. The vegetables are added in the beginning of the cooking process. You will need to add all the remaining veggies and continue to cook for a few minutes. The seasonings comes next. We are using soy sauce and oyster sauce for this recipe. Optional is half teaspoon of sesame oil (not included above) for additional flavor. The chicken broth comes-in next. Pour it and let boil. (You can also use water and add a piece of chicken cube). Once the broth starts to boil, put the flour sticks in the pot. Let the noodles absorb the liquid until it gets soft. Make the remaining liquid thicker by adding cornstarch that was diluted in water. Enjoy this dish with calamansi or lime.

Ingredients:

• 3 lbs pork meat with fat (Pork can be replaced with chicken.) 
• 1 large onions 
• 6 garlic cloves, minced 
• ½ tsp ginger 
• 1 tbsp Sambal Oelek (optional) 
• 3 tbsp soy sauce  
• 6 tbs kecap manis (Indonesian sweet soy sauce) 
• 1 cup water or broth (chicken or beef) 
• 1 tsp white pepper 
• Oil for sautéing

Instructions:
In a large skillet or wok, pour 2 tbsp of oil over medium-high. Once hot, add chopped garlic and onion. Add ginger, Sambal Oelek. Stir and cook for another minute. Add pork and cook for about 5 minutes until brown. Add broth, soy sauce, kecap manis, and white pepper to the wok. Stir to combine and bring to a boil. Reduce heat to low and simmer uncovered for about 1 hour until meat is tender and liquid has reduced. Serve with a side of rice and sliced cucumber.

Ingredients:

• 8 chicken drumsticks or thighs, or a mix of both (a good 3 lb / 1.5 kg total) 
• 2 teaspoon coriander seeds 
• 1 teaspoon cumin seeds 
• 1 teaspoon fennel seeds 
• 1 teaspoon grated nutmeg 
• 1 teaspoon ground turmeric 
• ½ teaspoon whole cloves 
• ¼ teaspoon cardamom seeds 
• 10 red Thai chiles, or 3 Fresno chiles plus 2 or 3 red Thai chiles, stemmed and roughly chopped 
• 5 large candlenuts or macadamia nuts 
• 4 cloves garlic, peeled 
• 1 medium shallot, peeled and quartered 
• Chubby 2-inch (5 cm) piece ginger, peeled and sliced 
• 3 tablespoons canola or peanut oil (I used semi-refined Lion and Globe) 
• 5 or 6 kaffir (makrut) lime leaves 
• 2 sticks cinnamon 
• 1 fat stalk lemongrass, trimmed and knotted 
• 1 (13.5 oz / 400 ml) can coconut milk 
• ¾ teaspoon salt

Instructions:
Remove the skin from the chicken pieces if you prefer. Put the coriander, cumin, fennel, nutmeg, turmeric, cloves, cardamom into a food processor. Whirl to grind up a bit. Add the chiles, candlenuts, garlic, shallots, ginger, and 2 tablespoons of water. Process into an oatmeal-like paste. It won’t be perfectly smooth. Heat the oil in a large saute pan or deep skillet over medium-high heat. Add the paste, lime leaves, cinnamon, and lemongrass until fragrant and no longer raw smelling, 5 to 7 minutes. Add the chicken, turning to sear the pieces a little on the outside, 4 to 5 minutes. You don’t have to brown it. Add half of the coconut milk and enough water to cover the chicken three-quarter of the way up. Let cook, turning occasionally, for 30 minutes, or until the chicken is cooked through; pierce with a knife tip to check. Stir in the remaining coconut milk and salt. Cook until slightly thickened, 2 to 3 minutes longer. Remove from the heat and let cool, uncovered, for about 15 minutes for the flavors to meld and mellow. Taste to see if extra salt is needed. Enjoy with steam rice. The lemongrass, cinnamon, and lime leaf are not edible.

Ingredients:

• 3 cups elbow macaroni 
• 3 tbsp butter 
• 1 can corned beef 
• ½ large yellow onion, diced 
• 2 cups shredded cheddar cheese or mozzarella cheese or mix 1:1 ratio 
• 5 eggs 
• 2 tsp garlic powder 
• 2 tsp black pepper 
• 1 tsp salt, or to taste 
• 2+ cups fresh plain milk 
• 1 cube beef bouillon (dissolve in 1 cup warm water and let it cool before adding to the eggs mixture)

Instructions:
Boiled pasta, drained it. Add butter. Prewarm stove (375 F), put butter/spray the pyrex (9x13). Stir fry onion for around 3 minutes, add corned beef, and mix for another 3-5 minutes. Layer on the pyrex: half of pasta, corned beef, cheese (1 cup), the remaining pasta, and top it with the remaining cheese. Beat the eggs lightly, add garlic powder, black pepper, salt, milk and the beef bouillon. Mix well then poured it on top of the pasta. Cover with aluminum foil. Bake for 45 minutes. Remove the foil and continue to bake until the top is brown (20-25 minutes).

Ingredients:
(STIR FRY)

• 2 tbsp vegetable oil 
• 2 eggs 
• 1/3 cup shredded cabbage 
• 4 scallions, chopped 
• 3 garlic cloves, chopped 
• 400 grams of egg noodles or ramen noodles, cooked according to package direction.

(STIR FRY SAUCE) 

• 2 tbsp Kecap Manis (sweet soy sauce) 
• 2 tbsp soy sauce 
• 2 tbsp ketchup 
• 1 tbsp vegetarian oyster sauce 
• 1 tbsp sesame oil 
• 1 tsp sriracha (optional)

Instructions:
Mix the stir-fry sauce ingredients together. Set aside.  Heat 1 tbsp of oil in a large pan on medium-high heat. Whisk the eggs in a bowl then pour the eggs into the pan tilting the pan so the egg spreads out evenly into an omelette. Let cook for 1-2 minutes on each side. Remove the omelette from the pan and cut it into small strips or pieces. Set aside. Heat the remaining oil in the pan on medium-high heat, then add the scallions, cabbage and garlic and sauté for 2 minutes. Add the cooked noodles and omelette back to the pan and mix everything together. Next, add the stir-fry sauce to the pan and toss everything together until well combined. Remove from heat and serve immediately. Note: Feel free to add any proteins you love to this recipe. Add the proteins in with the vegetables and sauté before adding the noodles.

Ingredients:

• 1lb de carne de res (mano de piedra)
• 1 chiltoma roja
• 1 chiltoma verde
• 1 cebolla
• 1/2 cabeza de ajo
• 1 taza de jugo de limón

Preparación:
1. Colocar la carne durante 1 hora de cocción en 2 litros de agua, con 1/2 cabeza de ajo y un poco de sal al gusto.
2. Picar en trozos pequeños la chiltoma roja, chiltoma verde y la cebolla.
3. Cortamos en trozos medianos la carne y luego la trituramos en un procesador de alimentos.
4. Luego mezclamos la carne con la chiltoma y la cebolla.
5. Vierte el jugo de limón al gusto.
 
Hemos terminado de cocinar nuestro riquísimo Salpicón nica, es hora de comer y ser feliz.
Esta receta se puede acompañar con tajadas de plátano maduro, ensalada de repollo, arroz o gallo pinto.

Ingredients:

• 2 barras de mantequilla
• 1 cebolla mediana picada
• 3 chiltomas verdes picadas
• 3 dientes de ajo majados
• 3 ramas de apio picados
• 2 zanahorias peladas y picadas
• 6 chorizos o salchichas cortadas en ruedas
• 1 1/2 de pechuga de pollo sancochada y desmenuzada
• 1 taza de salsa de tomate
• 1 1/2 libras de arroz frito
• Pan en rodajas

Preparación:
1. Ponemos al fuego una cazuela con un poco de aceite  le agregamos 1 barra de mantequilla, esto con el fin de que no se queme.
 2. Cuando la mantequilla derrita, procedemos a agregar una cebolla mediana, 3 chiltomas verdes y 3 dientes de ajo, todos estos elementos van picaditos y dejamos que todo ablande , Una vez que todos estos elementos ablanden, le agregamos 3 ramas de apio y 2 zanahorias picadas, luego revolvemos hasta que ambos elementos tomen un poco de cocción por al menos 4 minutos.
 3. Una vez pase el tiempo le integramos 6 salchichas de hot dog o chorizo, en rodajas.
 4. Revolvemos en conjunto con los demás ingredientes para que se caramelice con un poco más de mantequilla, 1 barra para ser específicos.
 5. Ahora le agregamos 1 1/2 de pechuga de pollo sancochado y en tiras o desmenuzado.
 6. Una vez finalicemos la integración, mezclamos con los demás ingredientes para que vaya tomando color y armonía.
 7. Una vez se termine de integrar, le agregamos 1 taza de salsa de tomate que tenga dulzor y lo mezclamos bien porque este será nuestro colorante para que nuestro arroz se vea bonito y también le da un toque extra de sabor.
 8. Ahora le añadimos 1 libra y media de arroz frito, como tradicionalmente se hace en Nicaragua y sin pelotas. El arroz debe de estar perfecto.
 9. Ahora a fuego moderado, mezclamos todo hasta que el arroz se integre con todos los elementos y esperamos a cocine por 5 minutos.

Ingredients:

• Arroz
• Frijoles
• Cebolla
• Pimiento (Chiltoma )
• Aceite 
• Sal

Preparación:
1.se ponen a hervir los frijoles (rojos) previamente con ajo, agrega sal al gusto. Una vez cocidos se reservan . (Se recomienda hervirlos un día antes de hacer el gallopinto)
 2. De igual manera el arroz se cocina con cebolla y chiltoma (pimiento ) . Una vez cocinado se reserva. (Se recomienda cocinarlo un día antes de hacer el gallopinto)
 3. En una caserola previamente caliente con un poco de aceite se sofríe muy bien la cebolla que tiene que estar cortada en tiras , una vez quede dorada super dorada la cebolla agregamos los frijoles rojos que y estaban hervidos , los sofreímos bien , agregamos el arroz blanco (previamente cocinado ) revolvemos , ponemos la llama a fuego bajo y tapamos por unos 3 - 5 min , volvemos a mezclar hasta que el arroz blanco se mezcle con los frijoles .
 4. Puedes agregar un poco de salsa Lizano (pero es opcional) y está listo y servido para acompañarlo con queso fresco y crema de su preferencia.
 5. De estos tres platillos la receta que quieren usar para dar a las personas es el "gallo pinto".

Ingredientes:

• 6 lbs. de camarón
• 1 manojo de cilantro
• 8 jitomates
• 12 limones
• 3 chiles serranos
• 6 pepinos sin semilla
• 2 lbs. Classic Imitation Crab, Flake Style
• 1 cebolla morada
• sal y pimienta al gusto

Preparación:
Se pone a marinar el camarón picado con el jugo de 10 limones, cebolla en julianas, sal y pimienta por dos horas.
Se licua el chile serrano con un poco de cilantro y el jugo de dos limones y se agrega al camarón junto con el pepino, jitomate, jaiba y el resto del cilantro.

Ingredientes:

• Receta de las fajitas
• Chile dulce verde morron
• Chile dulce amarillo
• Cebolla 
• Ajo en polvo 
• Pimienta molida 
• Sal 
• Salsa de soya 
• Salsa negra inglesa 
• Carne de pollo 
• Chile en polvo 
• Paprika o achiote
• Se corta la carne tipo fajitas

Preparación:
Se sazona con los sazones se deja aun lado, se pica la cebolla en julianas y se pone a sofreír, se le agrega el pollo sazonado, cuando esté casi listo se cortan los chiles morrones verde y amarillo a lo largo y se le agregan, cuando el pollo este cosido se apaga y listo

Ingredientes:

• Receta, enchiladas Rojas
• Chiles guajillos 10pc
• Ajos.  2pcs
• Sal
• Quezo fresco
• Pollo

Preparación:
Se ponen los chiles a hervir despues se muelen en la licuadora le agregas los ajos despues se frie el Chile Para aser una salsa y se le pone sal al gusto....
Aparte se ralla el queso. Después se pasa la tortilla por la salsa se pone en el Plato encima el queso o pollo se enrolla y listo 😋

tortas fritas criollas

Ingredientes:

• 1/2 kg de harina
• 4 cdas de grasa o manteca
• 1/2 taza de agua
• 2 cditas de sal
• Aceite o grasa de vaca para freír, c/n

Preparación:
1. Poner en un bol la harina cernida y colocar en el centro la grasa a temperatura ambiente.
2.Con la punta de los dedos ir tomando la masa, agregando de a poco el agua con la sal y seguir hasta formar un bollo.
3.Amasarlo enérgicamente hasta que la masa forme ampollas en su superficie.
4.Dejar reposar durante 1 o 2 horas y luego cortar pequeñas pelotitas, achatarlas con la palma de la mano y pincharlas con un tenedor.
5.Freírlas enseguida en abundante aceite o grasa muy caliente, retirar con espumadera y colocar sobre papel blanco las torta fritas para que se escurran.
Espolvorearlas con azúcar molida.

Una receta bien argentina, con pocos ingredientes y fácil de hacer, las tortas fritas caseras son ideales para comer en los días de lluvia, aunque se disfrutan en cualquier momento

Ingredientes:

• Fried fried 
• Ingredient
• Cooked rice
• Egg
• Soy sauces 
• Oyster sauce
• Sugar
• Mix vegetable
• Cooking oil
• Garlic

Instructions:
Cook garlic in cooking oil. When garlic is lightly brown, put egg in and stir until cooked, then put cooked rice and vegetable in seasoning with soy sauce or oyster sauce. Add a little bit of sugar and salt to taste. Be careful not to cook rice too long or it will make fire rice soggy.

Ingredientes:

• 500 grams Boneless Chicken Thighs 
• Curry leaves 
• Mustard seeds 

Spices to marinate:

• 2 tablespoons Curd/plain yogurt 
• 1/2 teaspoon Turmeric powder 
• 2 teaspoons coriander powder 
• 1 teaspoon Red Chilli powder 
• 1 teaspoon pepper powder 
• 1/2 teaspoon garam masala 
• Salt to taste 
• Lemon juice

Instructions:
Cut Boneless Chicken Thighs into 1/2-inch pieces. Make sure all pieces are evenly sized. Add all the above ingredients and marinate for at least an hour. Heat oil in a pan. Once the oil is hot, add mustard seeds and curry leaves. Add the marinated chicken and give it a stir. Cover the chicken with a lid and let it cook. Stir it often. Once the chicken is cooked, let any water evaporate. Serve with onion slices.

Ingredients:

• Marinade
• 2.25 LB Boneless Chicken chopped 
• 2 tbsp Kashmiri Chili Powder 
• 2 tsp Turmeric Powder 
• 1 tbsp Garam Masala Powder 
• 3 tbsp Ginger Garlic Paste 
• 4 tbsp Lemon Juice 
• Salt to taste 
• ½ cup Yoghurt 
• 2 tbsp Rice Flour 
• 2 tbsp All Purpose Flour 
• 2 tbsp Corn Flour / Corn Starch 
• ½ tsp Baking Power 
• Curry leaves 
• Oil for Deep Frying 
• 1 Egg

• Curry leaves, 1 spring 
• 2 chopped Green Chilies , chopped finely 
• 4 cloves Garlic - chopped finely 
• Salt to taste 
• 1 tsp Lemon Juice 
• 1 tsp Oil

• 2 tbsp Chilli Garlic paste 
• 3 cloves Garlic, finely chopped 
• 1 medium Onion, finely chopped
• 1 tsp Vinegar 
• 1 tbsp Tomato ketchup 
• 1 tsp Soy sauce 
• 1 Green chili chopped 
• A pinch Ajinomoto (optional) 
• Salt to taste 
• 1 Spring Onion chopped

Instructions:
Mix all the ingredients except oil and flour. Leave it to marinate overnight. Take the chicken out of fridge for an hour before frying so it comes to room temp. Add in egg, rice flour, maida and cornflour. Mix well. Drop in hot oil and fry till golden. It will take around 7 to 10 minutes depending on the size of the chicken. In a pan, add oil and sauté some garlic and onions and fry till golden brown. Add in green chili and sauté well. Add in vinegar, ajinomoto, salt and mix well. Add in soya sauce, chili garlic sauce, tomato sauce and mix well. Add a little bit of water and bring that to boil and quickly toss in the fried chicken 65 in it. Garnish with spring onion and serve hot with a little squeeze of lemon juice.
 
Fun fact:
Why the dish is called Chicken 65, it is simply because it was invented in the year 1965. However, some say that it is a dish containing 65 chili peppers hence the name.

Ingredientes:

• pices to powder:
• Green cardamom - 8 
• Black cardamom - 8 
• Cloves - 8 
• 4 small pieces of cinnamon
• 1 teaspoon Black cumin
• 4 Maize 
• 1 tablespoon black peppercorns 
• 2 tablespoons of Coriander powder  
• ½ teaspoons Turmeric Powder 
• 1 teaspoon Chili powder 
• ½ teaspoon Cumin powder

Remaining Ingredients:

• 2-3 Bay leaves 
• 1lb chicken bone-in thighs cut into 1-inch pieces. 
• Salt to taste 
• 4-5 teaspoons Ghee
• Vegetable Oil 
• 3 cups Basmati rice (soak for an hour) 
• 1 Onion 
• 2 Tomatoes
• 3-4 Green chili
• Ginger garlic paste 
• Coriander leaves/mint leaves - to garnish.

Instructions:
Soak the rice for up to an hour. Dry grind the spices given under ‘Spices to powder.’ Thinly slice the onions and the tomatoes. Heat the oil and then add a few spices - a few whole green cardamom, cinnamon sticks, cloves, bay leaves. Add the onions and sauté till it is soft, then add the tomatoes, green chili, ginger garlic paste, and sauté. Once the onions and tomatoes have cooked well, add the chicken, salt, and powdered spices and give it a good stir. Cover and cook for around 20 minutes. Turn off the stove. Drain the water from the rice. If using a rice cooker, put the rice in the cooker, and add the cooked chicken mixture to it. Add 1:1.5 proportion of rice to water (in this case, 4.5 cups of rice). Add salt as needed. Add Ghee. Let the rice cook in the rice cooker. Once done, garnish with Coriander and mint leaves.

Ingredientes:

• 4 cups Shredded carrot
• ½ cup whole milk 
• ½ cup water
• ½ cup sugar 
• 4 tablespoons Ghee 
• 1/8 teaspoon Powdered cardamom
• Chopped Cashews/pistachios (to garnish)

Instructions:
Add the carrots, milk, and water to the pot. Secure the Instapot lid, close the pressure valve, and cook for 1 or 2 minutes at high pressure. Once cooked, open the valve and do a quick pressure release. Press the sauté button of the Instant Pot and add the sugar. Stir till the liquids evaporate completely. Then add the ghee and continue to stir, until there is no more liquid left, and the ghee starts to separate. Garnish with the chopped nuts.

Ingredientes:

• Teff flour
• yeast
• water

Instructions:
Step 1 Step 2 Step 3  
Fun Fact:
Injera is made from a tiny ancient gluten free grain that is native to Ethiopia and is used as the utensil for all the different sauces (eaten with hands).

Ingredientes:

• Ripe plantains
• black eyed peas (beans)
• tomatoes, onions
• pepper and salt to taste
• palm oil or any vegetable oil
• preferred spices.

Instructions:
Cut and fry ripe plantains. Cook the beans till soft; fry the onions till light brown, add the pepper and tomatoes till the gravy is dry. Pour it over the cooked beans and stir. Let it simmer for about 10 minutes and serve with the plantains or rice.
 
Fun fact:
Almost all the high schools are boarding schools in Ghana, and this recipe is one of the favorites at all boarding schools in Ghana.

Ingredientes:

• 2 lbs. de carne para desebrar
• 7 tomates roma
• 2 tomatillos
• 1 Chile pimiento rojo
• 1 Chile guajillo
• 1 cebolla mediana
• 3 ajos
• Cilantro
• 1 cubito de res
• Sal y pimienta al gusto

Instrucciones:
Cocinar la carne hasta que esté suave y luego desebrar.
Después en la misma agua que se cocinó la carne, se ponen a hervir todos los vegetales, ya cocidos se licua todo para crear la salsa, después fríes cebolla y ya que esté frita un poco,  agregar la salsa,  se agrega la carne, cilantro, sal y pimienta al gusto y dejar hervir por unos 10 minutos y listo.

Ingredientes:

• 3-4 lbs of pork 1-2 lb of baby back pork ribs and 2 lbs of boneless ribs or loin or any combination of these, cut in medium size squares
• 1 tsp of cumin optional
• 10 garlic gloves 5 whole and 5 minced
• 1 white onion chopped in large pieces
• 1 shallot or Ecuadorian paiteña red onion chopped in large pieces
• 3 cups of water
• 1 cup of orange juice
• Salt to taste.

Instrucciones:
Recipe for fritada de chancho, an Ecuadorian braised pork dish made with chunks of ribs & boneless pork ribs cooked slowly in a mix of orange juice with onions and garlic.

Ingredientes:

• 3-4 lbs of pork 1-2 lb of baby back pork ribs and 2 lbs of boneless ribs or loin or any combination of these, cut in medium size squares
• 1 tsp of cumin optional
• 10 garlic gloves 5 whole and 5 minced
• 1 white onion chopped in large pieces
• 1 shallot or Ecuadorian paiteña red onion chopped in large pieces
• 3 cups of water
• 1 cup of orange juice
• Salt to taste.

Instrucciones:
Recipe for fritada de chancho, an Ecuadorian braised pork dish made with chunks of ribs & boneless pork ribs cooked slowly in a mix of orange juice with onions and garlic.

Ingredientes:

• 2 pounds about 1 kilo, of cooked shrimp (if you buy it raw, I suggest you cook it in beer or coconut milk for amazing flavor)
• 2 red onions sliced very thinly
• 4 tomatoes sliced very thinly or diced
• 1 bell pepper red or green, diced - optional
• 10-15 limes freshly squeezed
• The juice of 1 orange
• ½ cup of ketchup or ½ cup of freshly blended tomato juice for a fresher style ceviche
• 1 bunch of cilantro chopped very finely
• Salt pepper and oil (sunflower or light olive oil)

Instrucciones:
Shrimp ceviche recipe made with traditional flavors of red onion, lime juice and cilantro with orange juice added for a refreshing citrus flavor.

Ingredientes:

• 14 oz of cracked morocho corn or dried cracked white hominy corn about 2 cups
• 6 cups of water to soak
• 8 cups or 2 liters of milk
• 3-4 cinnamon sticks
• ¼ – ½ cup sugar or grated panela piloncillo brown sugar, adjust to taste
• ½ cup raisins optional
• Ground cinnamon for sprinkling

Instrucciones:
Recipe for Ecuadorian morocho, also called morocho dulce, a thick sweet drink made with morocho cracked corn, milk, cinnamon, sugar and raisins.

Ingredientes:

• For empanada dough:
• 3 cups all-purpose flour
• ½ tsp salt
• 1 tsp baking powder
• 1 tablespoon of sugar – optional if you want a hint of sweetness in the dough
• 1 stick of butter 4 oz, cut in 8 pieces
• ¼ cup or 4 tablespoons of orange juice
• 2/3 cup sparkling water or still water add more if needed

For the cheese filling and cooking:

• 2 ½ cups grated cheese you can use quesillo, mozzarella, monterey jack, Oaxaca or any other cheese that melts well or a combination of your favorites
• 1 cup finely chopped white onion optional
• ½ cup sugar for sprinkling
• Oil for frying

Instrucciones:
These delicious traditional Ecuadorian empanadas are filled with cheese, fried until crispy, and served sprinkled with sugar.

Ingredientes:

• 2 tablespoons unsalted butter 
• 1 quart milk 
• Pinch of salt 
• 1/3 cup rice 
• 1 (3-inch) strip lemon rind 
• 1/4 cup sugar 
• 1 teaspoon vanilla extract 
• Ground cinnamon, for garnish

Instructions:
Gather the ingredients. In a large saucepan over medium-high heat, melt the butter. In a large saucepan over medium-high heat, melt the butter. Add the rice and lemon rind and boil for approximately 25 minutes, stirring frequently to prevent the rice from sticking to the bottom of the pot. You want the rice to be tender but not mushy. When the rice is cooked, remove the lemon rind and stir in the sugar. Reduce the heat to low stirring constantly and continue to cook until the mixture begins to thicken. Remove the pot from the heat, stir in the vanilla extract, and cool to room temperature or chill. (Rice pudding is usually made with eggs. My family was from a poor village and could not afford eggs, so we make the rice pudding without them.)