INGREDIENTS
- Payagua masca:
grill cooking.
- – 500 g of cooked lamb gigot.
- – Salt and pink pepper.
- – She.
- – Onion.
- – Cane honey.
- – Ginger.
- – Backyard coriander.
- – 500 g of cassava puree.
- – 100 g of c/n cassava starch.
- – 1 egg elective.
- – Salt + pink aguaribay pepper.
- Accompanied by:
Greek + lemon + dill + olive + pepper + salt.
- – Onion and cucumber pickles.
- Eels:
- – 500 g of cassava puree.
- – 500 g of mashed candy potato.
- – 200 g of thickly grated cheese (cascar colorada).
- – 100 g of recent sheep’s cheese.
- – 200 g of cassava starch.
- – 1 egg (elective).
- – Salt and pepper.
- Accompany with:
- – Cane honey.
- – Coco Mbocaya.
Get pleasure from two tremendous mega wealthy Paraguayan meals! Payaguá chewed with lamb gigot, cassava and onion and cucumber pickles, and anguyá a spectacular Paraguayan soup
PROCEDURE:
1. To braise the gigote, season it on a tray with backyard coriander, pink pepper, garlic, onion, cane honey, ginger and salt. Add water and canopy with aluminum foil.
2. For the cassava puree, grate one a part of the cassava and reduce the opposite into cubes. Combine with the braised meat and season with salt, pepper and the cooking inventory. Appropriate humidity with cassava starch.
3. Grill with oil.
Eels:
1. Puree the cassava together with the candy potato.
2. Add the cheese and egg. Appropriate humidity with cassava starch.
3. Fry in oil.
