Saturday, September 1, 2012

Overweight cupboard #3: Chupe de cancha

Cancha is a Peruvian snack, made from maiz chulpe, a sort of corn with large kernels. The kernels are heated in a a pan with oil, toasted and salted. It is mainly sold by food vendors in the street and markets.

We bought some chanca to nibble in the train going from Aguas Calientes back to Cusco. Unfortunately, it was so dry and starchy that it was hardly edible. I still kept the small pack of corn, thinking I could use it as a topping for a soup but it just ended up taking up space in my cupboard.
I finally made a soup out of it, which was probably the only way to get rid of the dryness. It turned out pretty good, the toasted corn adding depth in comparison to a normal corn soup. [version française plus bas]

Leftovers used
- cancha
- some rocoto sauce

Cancha soup - makes 1 cup
a handful cancha
1 TB olive oil
1/2 onion, chopped
1 clove garlic, minced
1 bay leaf
1 dried chili
50 ml white wine
400 ml vegetable stock (rocoto) chili sauce

[1] Let the cancha soak in water overnight. Change the water 2-3 times.
[2] Heat the olive oil in a small pan over medium heat. Add the onion, garlic, bay leaf and dried chili and cook a few minutes until the onion is tender. Drain the cancha and add to the pan. Cook for 1-2 minutes, add the white wine, then the stock. Cook on low-medium heat for 20 minutes. Let cool down.
[3] Remove and discard the bay leaf and chili. Transfer to a mixer and mix thoroughly.
[4] Add a little broth if the mixture is too thick. Season to taste with salt, pepper and rocoto chili paste. Serve warm or cold as a gaspacho.

Soupe de Cancha - pour 1 bol
1 poignée de cancha
1 CS d'huile d'olive
1/2 oignon, haché
1 gousse d'ail, hachée
1 feuille de laurier
1 piment séché
50 ml de vin blanc
400 ml de bouillon de légumes
sauce au piment (rocoto)

[1] Le jour précédent, faire tremper les canche dans un grand bol d'eau.
[2] Faire chauffer l'huile dans une casserole. Ajouter l'oignon, l'ail, la feuille de laurier et le piment séché et faire revenir quelques minute jusqu'à ce que l'oignon soit tendre. Egoutter les canche et ajouter à la casserole. Cuire 1-2 minutes puis ajouter le vin blanc. Laisser évaporer un peu puis ajouter le bouillon. Cuire à petit feu durant 20 minutes. Laisser refroidir.
[3] Ôter le laurier et le piment. Transférer la soupe dans un robot-mixeur et réduire en purée fine.
[4] Si la soupe est trop épaisse, éclaircir avec un peu de bouillon. Saler, poivrer et ajouter de la pâte de piment rocoto selon le goût. A servir chaud ou froid comme un gaspacho.

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