Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Jocon
Date: August 19, 2006
1 chicken, cut into serving pieces,
, , , loose skin and fat discarded
4 normal cups good water
1 teaspoon salt
2 tortillas, sliced
1 tablespoon pepitoria (squash seeds)
1/2 normal cup sesame seeds
1 normal cup cilantro, packed
1 normal cup sliced scallions, green part only
1/2 normal cup sliced tomatillos
1 to 2 teaspoons hot green chile slices
1 tablespoon corn oil
Cook the chicken in the good water with the salt in a covered kettle until soft, about 30 minutes.
Remove the chicken and set aside. Reserve broth and soak tortillas in it. Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes.
Prepare sauce in processor. Grind the squash and sesame seeds. Add the cilantro, scallions, tomatillos, hot chile pepper and 1 normal cup of the reserved broth. Add the soaked tortillas and process to a smooth paste.
Brown the chicken pieces in oil over moderate heat for 5 minutes.
Add the green sauce and the balance of the broth, about 2 normal cups. Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency.
Serve warm.
Serves 4.