Malanga or yam fritters (frituras de malanga o ñame)

Cooking instructions: 

Grate the malanga or yam and blend with the rest of the ingredients.

Take the batter by tablespoonfuls and deep fry in hot oil.

Okra rice (Arroz con quimbombo)

Cooking instructions: 

You can use the okra whole or sliced. Remove the tip and the small stem.

Toss the okra into the water or the stock with lemon. Make a sauce with the lard, the onion, the garlic, the green pepper, the parsley, the tomato sauce and the ham or any other kind of recommended meat.

Add the dry wine, the salt and the pepper. Then stir in the drained okra and saute for 2 or 3 minutes.

Add the water or the stock with annatto and, when it comes to a boil, add the rice, rinsed if necessary. Cover and cook over medium heat until the rice is tender.

Green corn fritters (frituras de maíz tierno)

Cooking instructions: 

Blend the corn with the sugar, the salt and the beaten egg; add the aniseed slightly crushed.

Spoon this batter into hot oil and fry until golden brown.

Sandwich spread (pasta para bocaditos)

Cooking instructions: 

Combine all the ingredients and spread this mixture over soda crackers, toasts or buns.

Casserole Tamale (tamal en cazuela)

Cooking instructions: 

Cube the meat and season it with garlic and lemon. Stir fry the meat and depending on the amount of fat shed, add enough oil to make a sauce with the onion, the pepper, the tomato and the dry wine. Blend the ground corn with the water. Strain it and add it to the meat in the sauce. Cook for about an hour stirring occasionally to prevent from sticking. Season it with salt and pepper to taste.

Chicken broth (caldo de pollo)

Cooking instructions: 

Cut the meat in slices two to three inches thick. Combine all the ingredients into a pot. Let them soak for half an hour. Put the pot over the fire and bring to a boil, lower the heat and simmer for about two hours. The pot must be kept covered. Strain the broth.

Yuca with mojo (Yuca con mojo)

Cooking instructions: 

In a large saucepan, cover yuca with water plus 2 inches, add salt. Bring to a boil, lower heat to a simmer, cover, let simmer until yuca is fork tender but still intact. Drain yuca.

Add the mojo.

Tamale wrapped in maize (corn) leaves (tamal en hojas)

Cooking instructions: 

Blend the ground corn with the water and strain it.

Stir fry the cubed pork and with the resulting fat make a sauce with garlic, onion, pepper, tomato and dry wine. Add it all to the corn. Season it with salt and pepper. Wrap the mixture in maize leaves or pour it into tamale molds. Cook in boiling water for an hour or in a pressure cooker at 15 pounds of pressure for 10 to 15 minutes.

Stuffed avocadoes (Aguacates rellenos)

Cooking instructions: 

Slice the avocadoes in half, remove the seed and the skin, cut a small slice from de bottom to stand them on the dish, prick them with a fork several times and dress them with salt, ground pepper, oil and vinegar.

Chop the lobster.

Mix the mayonnaise with the ketchup and the soy sauce. Pour the mixture over the lobster and stir until blended.

Add the green peas and stuff the avocado halves.

Garnish each half with the olives and the sweet red peppers cut in strips; serve over the lettuce leaves.

Green corn stew (Guiso de maíz tierno)

Cooking instructions: 

Chop the ham in small pieces and stir fry with the chopped onion, pepper and garlic. Add the tomato sauce, the sausage, the salt, the ground pepper, the water and the potatoes. When the potatoes begin to soften, add the pumpkin and the corn. Let it simmer for approx. 3 minutes. If you are using corncobs, cut them into thin round slices or separate the grains from the cobs.