CELEBRATING ANTIOQUEÑIDAD DAY

DANIELA CALLE ROJAS

INSTITUCION EDUCATIVA RURAL EL SALTO

INGREDIENTS: BEANS

• 4 beans cups• 1 Green platano pelado y trozado in beds• 1 carrot and medally raised• 1 White cabbage White great pepper• 1/2 books• 2 cdas oil• 1 mug hogao (tomato, onion, cilantro,

onion puerro)

INGREDIENTS: MILLED MEAT• 3 TOMATOES MEDIUM• 2 STALKS ONION BAKED PIGEON• 2 POUND MEAT CENTRIFIED HIPS• FOR THE AJÍ PIQUE• SCALLION• CORIANDER• TOMATO• AJÍ SEEDS• SALT, VINEGAR AND COLOR

ACCOMPANIMENT• chorizo, egg, blood sausage, pork

rind fried• arepa baked or grilled• ripe chips on fried strips

FOR BEANS:

• the beans should be putting the previous night in abundant cold water, which covers them. the following day they are to cook in the same removal water, with oil, onion, bacon, banana and carrot. close the floor and when the pite, open and add the house and salt to taste.

FOR MEAT:• make a soffito with the honeybee

and tomato, when this echo is added the meat, sauce to taste (salt and cilantro picado) and reserve.

FOR THE AJÍ PIQUE:

• PICK ALL THE INGREDIENTS FINALLY, POUR A LITTLE WATER AND REVOLVE WELL.

TO SERVE:• the paisa tray is served beans and

meat with white rice, pork rind, sausage, fried eggs, blood sausage, corn arepa, fried ripe or patacones; of course the aji pique.