COOKING TO DIE OF TENDERNESS – Colombian broth Changua.

 

Early in the morning as a part of your breakfast, will give you warm in those cold days (to your body and your soul), or will kill a terrible hangover…  :-)

CHANGUA BROTH

Of the best cuisine and Colombian tradition, we share this recipe. It is served hot and is a delight for your mouth. You will enjoy the delicious aromatic touch of coriander. I encourage you to try. It is of quick and easy preparation.  

What do you need?

For 1 changua bowl (casserole ) (it is individually prepared):

1 cup water

1 ½ tablespoon chopped green long onions

1 cup milk

1 ½ not minced cilantro with stems (later to take them out)

1 teaspoon salt 1 toast 1 almojábana or bread

2 eggs

6 medium diced cheese curd chopped

coriander for garnish

Preparation

Put water to cook in a CH-13-3 BLACK POTTERY BOWL over medium fire directly on the stove.

Add the green long onions and let it cook for a minute.

After this time pour in the milk, coriander and add salt.

Before  it start boiling, add the pieces of toast.

At this point, lower the temperature of the fire. Do not let milk pour out.

Remove the stems of long onions with a fork and add the two eggs.

If you like the eggs soft, let them cook about 2 minutes. If you like then more hard like me, leave them a few minutes more.

Finally add the cheese curd, simmer, and serve with pieces of bread on top on the changua and a little chopped coriander for garnish.

Ummmmmmmm … you  will never forget it