Food of the Andes

TIMBUSHCA (Ecuadorian Andean Soup with Peanut Sauce)

What most impresses me about this soup is the novel use of the smooth, luscious peanut sauce. Although I like cooking a red chile into the peanut sauce, in Ecuador a thin, hot sauce would be present on the table and those who’d like would add a drop or a spoonful.

This soup makes a great meal for a cold evening.

1 lb. beef chuck with bones
salt
1 whole onion
1 leek, well-washed
2 garlic cloves, minced
1/4 teaspoon oregano
5 sprigs cilantro
6 russet potatoes, peeled and left whole
3 cups of individual cabbage leaves, cut into 1 1/2 inch squares

Peanut sauce:
2 teaspoons vegetable oil
1 medium onion, minced (or scallions)
1/2 teaspoon achiote paste or powder or substitute 1/2 teaspoon paprika (this is only used to tint the sauce a reddish-gold)
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground pepper
2 cups milk
1/2 cup smooth, natural peanut butter (no sugar added)
1 jalapeño or serrano chile, whole with a slit, optional

In a heavy, large saucepan, brown the chuck in no fat. Add 12 cups cold water, heat and remove scum from time to time. Add salt, onion, leek, garlic, oregano and 3 sprigs of cilantro and simmer over very low heat for approximately 1 hour or until the meat is very tender.

Strain the broth, pressing down on the vegetable, and leaving the meat in it. Remove the bones from the broth, and cut the meat in bite-sized pieces, if necessary. Remove as much fat as possible from the broth.

Add the whole potatoes to the broth and simmer for 10 minutes. Add the cabbage squares and the remaining sprigs of cilantro, chopped and simmer for an additional 10 minutes or until the vegetables are soft.

To make the peanut sauce: Heat the oil in a heavy 1-qt. saucepan. Add the minced onion and sauté over low heat until soft. Add the salt, cumin and pepper. Add the milk and when it begins to bubble, whisk in the peanut butter.
Simmer (with the chile, if you choose) for 10-15 minutes until somewhat thick, (the consistency of a smoothie) stirring from time to time to prevent sticking.

Place a whole potato in each bowl and smoother with the soup and its goodies. Pour the peanut sauce over the potato and enjoy.

Yield: 6 servings.

Red, red meat in the Andes

The Pollan book, The Omnivore’s Dilemma, has me spellbound, so shocking in its reality of the US food chain. Makes me want to study, in a similar manner, the food systems in the countries of the Andes. Since the lands in the Sierra are not suited to industrial farming (the gorgeous Andes jut up and out, not permitting much mechanization of our volcanic soils), corn and soybeans cannot be the staples of these small countries with jagged terrains. High fructose corn syrup and all of the other horrible “goodies” so necessary to processed food are not produced here, even though a variety of corn (maíz) with kernels as large as the diameter of a dime may have originated here. In the 35 years I’ve lived and eaten and food talked here, I have seen the importance of corn in the diet dwindle. It is still very basic in most traditional dishes, but wheat in the form of white rolls (“pancitos”) and noodles (“fideos”) has definitely captured the paladar of urbanites.

Bueno, all that lead-in to let you know what is flipping around my head these days. Since subsidized corn from the US is bound to be much cheaper than any corn grown locally in the Andes, I wonder what percentage of beef here could be corn-fed….. I suspect most of it is free range, as is cattle in Argentina.

So, all of those studies about the pernicious results of eating red meat, I suspect they were based on corn-fed beef, with all of that delicious and dangerous marbling. This could explain why our ancestors could eat large quantities of red meat and not exhibit the public health symptoms we see these days. Beef is not beef; cornfed is one bad thing, grass fed is another story (“harina de otro costal”) .

I am in the midst of setting up interviews with two large meat producers and hope to get back to you with what I learn about the production techniques here, in this “underdeveloped” country.

And to tantilize your tastebuds I include a favorite soup of mine, made with beef. No, this is not another variation of Sancocho (the Andean versions of “cocidos” in Spain), so prevalent in countries of the Andes and their lowlands. I am sharing the preparation of a soup not known out of the Andes of Ecuador and presently primarily still enjoyed in the countryside. Timbusca’s luscious smooth broth (“caldo”) comes from ground, roasted peanuts and of course there is at least one huge potato in the center of the wide bowl. It’s a wonderfully light and stick to your ribs soup, all at the same time. Two bowls and you’ve had more than dinner!