This Latin feast is compliments of Viva Vegan! by Terry Hope Romero. Once again, Terry delivers massive Latin flavour that will make you exercise all your restraint to not eat the whole thing before making it out of the kitchen. I am a novice to Latin food, but these recipes that I have previously written about (and with more to come!) have me seeking out Latin food wherever I can!
The Sancocho could be best described as a Latin Sambar – they are so similar in fact I often get the two confused! They are both soothing, spicy, comfort foods in a bowl. Sancocho is coloured the distinctive Latin Chorizo “hue” with Annatto spice, the Latin turmeric. The rest of the seasoning is the standard Latin combination of oregano and cumin, supplemented with some thyme and heaps of onions. The soup is loaded with veggies: carrot, yucca, green plantains, tomatoes, and corn. Lima beans add the protein element, and are deliciously creamy. For those with Lima issues, Fava beans, edamame, pinto beans, or even chickpeas would be a wonderful stand-in. I made some modifications to the recipe – I hate corn. With a passion. Thus I omitted the corn on the cob from my soup, and I think it didn’t suffer from intent at all! Although I will not deny – eating corn on a cob in a soup sounds pretty cool. I also added some spinach at the end, because greens in soups are never wrong! The resulting soup is soothing, delicious, and exotic enough to make you think you can cook any Latin dish you desire. (I may be delusional.) This is the perfect soup to usher in the not-quite-ready spring produce but tired of the winter standards of squash and potatoes.
The recipe can be found on p. 154-155 of Viva Vegan!, or on Google Books here.
The Chocolate Orange Dulce de Batata Cake is a surprise all in of itself. The frosting is actually Dulce de Batata, which is an orange-infused sweet potato pudding. Yes – sweet potato! I have never had sweet potato as part of a dessert before (or any non-savoury application after the Mashed Sweet Potato and Marshmallow experiences of my childhood – ick), and so I knew I had to try this cake just for that reason. To make the Dulce de Batata is relatively easy – basically boil sweet potatoes to a mash, and stir constantly to make sure it doesn’t burn the bottom of the pan. A helpful tip: use a lid when you reach pudding consistency, otherwise you will end up with sweet potato splatters all over your kitchen. The aroma from this dish was what really surprised me – it was very difficult not eating the entire pot as soon as it was made. The sweet potato taste isn’t pungent, and the cinnamon and orange pair wonderfully.
The chocolate cake is a typical chocolate cake, but with the addition of ‘spice’ cake spices and orange juice. It pairs well with the dulce de batata, and again isn’t a sweet cake. I used a combination of quinoa and buckwheat flour, and it came out wonderfully moist, and had a great crumb. The instructions say to cook the cake as one layer, and then cut the layers in two. I could foresee that disaster, and instead opted to cook two layers of cake separately, and reduced the cooking time. To “frost”, you smear as much dulce de batata as you can on the top of one half, add the second layer of cake, and frost with the remaining dulce de batata. The combination is phenomenal, and definitely something you could serve to company and bask in the compliments. Not too sweet, slightly spicy, and with the hint of orange, it is a chocolate cake you will crave. Especially so for people who are not partial to sweet desserts, and usually avoid chocolate cakes for this reason. I froze my leftovers and ate the rest like cake pops, and I think I liked that serving style even better than eating it fresh!
The recipe can be found on p. 236-239 of Viva Vegan!, or on Google Books here.
Sancocho and Chocolate Dulce de Batata cake – the latest Latin offerings that have continued to open my eyes to the delicious offerings of the Central and South Americas!