Sopa De Capirotadas Hondurenas Cheese And Cornmeal Cake Soup Recipes

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SOPA DE CAPIROTADAS HONDURENAS (CHEESE AND CORNMEAL CAKE SOUP)

Grandma's recipe. It is traditionally made only during lent. It made a hearty meal for those who could not afford the fish that is usually eaten for lent. It took me forever to get this recipe from my grandmother and the few recipes posted on the internet looked kinda flaky. I now have it and am posting it for safekeeping. I do suggest using ONLY mexican or central american queso seco (dry cheese) because any other cheese simply will not work. This cheese does not have any moisture which allows the patties to hold well and it is salty enough that it almost eliminates the need to use any more salt. It can usually be found in most mexican stores or large specialty stores like Fiesta Mart.

Provided by Chef Sarita in Aust

Categories     < 60 Mins

Time 35m

Yield 15 cheese/corn cakes, 6 serving(s)

Number Of Ingredients 13



Sopa De Capirotadas Hondurenas (Cheese and Cornmeal Cake Soup) image

Steps:

  • In a large bowl mix 2 cups masa harina and the cheese. Add the eggs and 1 cup water. Mix with hands until the dough holds together and is not dry. If the dough seems too dry and will not hold together when formed into a ball then add 1 tablespoon of water at a time until it reaches this consistency.
  • Take a small amount of dough (about 1/4 cup) and form into a ball the size of a small egg. Flatten balls with your palms and shape into patties about 3 inches wide. Set aside. Cover patties with a wet paper towel while you are shaping the rest of the patties to prevent from drying out.
  • Heat the 1/4 cup oil in a large frying pan. Add patties and fry on each side until golden brown, about 2 mins per side. Place on paper towel to drain and finish other patties.
  • Mean while, in a medium-large pot over medium high heat, heat up the 1 tbspn cooking oil. Add all the veggies EXCEPT for the cilantro and saute until translucent. Add chicken stock and cumin. Slowly WHISK in the 1 1/2 tbspn of the masa harina to thicken it. You can add more masa harina to the stock if you whould like it thicker. Bring to a rapid boil then lower the temp to medium. Add the cilantro then add the patties in one by one. Do not mix or stir the pot to much because you could break the cakes up. Taste soup to make sure it does not need salt. Usually the saltiness of the cheese salts the soup enough.
  • Simmer for about 20 mins or until desired thickness of the soup has been reached.
  • Typically served in a large soup bowl over white rice with a side of lime wedges.

Nutrition Facts : Calories 300.7, Fat 22.4, SaturatedFat 7, Cholesterol 94.6, Sodium 585, Carbohydrate 11.9, Fiber 0.5, Sugar 4.4, Protein 13

2 cups dry masa harina for tortillas (MASECA)
2 eggs, beaten
1 1/2 cups dry cheese (Queso Seco)
1 -1 1/2 cup warm water
1/4 cup cooking oil
5 cups chicken stock
1/2 teaspoon cumin
1/2 cup finely chopped tomatoes
1/2 cup finely chopped white onion
1/4 cup finely chopped green bell pepper
1/4 cup chopped cilantro
1 tablespoon cooking oil
1 1/2-3 tablespoons dry masa harinas for tortillas (MASECA)

CORNMEAL CAKE

I have been using this recipe for many years and is the best I came across so far. Very easy to make, very moist and taste fantastic. Cornemeal cake is very common in Brazil , where I come from and goes very nice with a cup of fresh brewed coffee or even a nice cup of tea.

Provided by Malu8033

Categories     Lunch/Snacks

Time 45m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 7



Cornmeal Cake image

Steps:

  • Pre-heat the oven at 200°C.
  • Lightly oil (or butter) a non-stick 30 cm cake pan.
  • Mix the eggs yolk with sugar and oil.
  • Boil the milk and pour on the cornmeal, on a separated bowl,mixing well.
  • Mix this to the eggs mixture.
  • Sift the flour with the baking powder and add to the mixture.
  • On a clean bowl whisk the eggs white and fold into the mixture.
  • Pour this to the prepared pan and bake for 30 minutes or until the tester come out clean.

Nutrition Facts : Calories 385.7, Fat 14.3, SaturatedFat 2.1, Cholesterol 77.8, Sodium 154.2, Carbohydrate 60.5, Fiber 1.2, Sugar 40.1, Protein 5.6

4 eggs
2 cups sugar
1 cup cornmeal
1 cup plain flour
1/2 cup canola oil (or any similar)
1 cup milk
1 tablespoon baking powder

PAP (POTATOES AND CORNMEAL)

This is a staple food in South Africa as well as other parts. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to me. Serve this with Chakolaka (Recipe #309581). I think the Pap would taste too plain without the Chakolka or something similar. The flavors from the Chakolaka tastes good with the Pap. Thanks Zanele!

Provided by Enjolinfam

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5



Pap (Potatoes and Cornmeal) image

Steps:

  • Peel potatoes and dice. Put potatoes, water, salt, and oil in a pot and cook at a medium heat with the lid on until the potatoes are soft enough to mash.
  • Mash the potatoes in the pot. Stir in the cornmeal and cook the pap for about 15 minutes until done. It's good to use a wooden spoon to mix the pap every 5 minutes (Don't scrap the part that sticks to the pan- just leave it there and eat the soft part only).
  • Serve hot and enjoy the Pap with Chakalaka.

Nutrition Facts : Calories 373.9, Fat 5.7, SaturatedFat 0.8, Sodium 1780.4, Carbohydrate 74.8, Fiber 8, Sugar 1.6, Protein 8.2

2 -3 cups cornmeal (I use 2 cups only but you may use more if you have really large potatoes)
3 -4 cups water
3 potatoes
1 tablespoon oil
1 tablespoon salt

UPSIDE-DOWN BERRY CORNMEAL CAKE

This sounds delicious! haven't made it yet, will after berry picking this summer! from BHG Aug 2007

Provided by MA HIKER

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10



Upside-Down Berry Cornmeal Cake image

Steps:

  • Preheat oven to 350 degrees F.
  • Grease 8-inch round cake pan, line bottom with parchment paper, grease.
  • Arrange 1 1/2 cups berries in bottom of pan; set aside.
  • In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside.
  • In another bowl, whisk together eggs, sugar, milk and oil.
  • Add milk mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
  • Bake 40 to 45 minutes or until pick inserted near center comes out clean.
  • Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.

Nutrition Facts : Calories 210.8, Fat 9.2, SaturatedFat 1.3, Cholesterol 39.5, Sodium 155.5, Carbohydrate 28.5, Fiber 0.9, Sugar 10.1, Protein 4

2 cups berries (blueberries, raspberries and or or black raspberries)
1 1/3 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon basil, finely snipped
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, lightly beaten (or 1/2 cup egg substitute)
1/2 cup sugar
2/3 cup milk
1/3 cup canola oil

CORNMEAL SOUP WITH COLLARD GREENS AND SAUSAGE (SOPA DE FUBA)

Make and share this Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba) recipe from Food.com.

Provided by Laka

Categories     Brazilian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6



Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba) image

Steps:

  • Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3-4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.
  • Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
  • Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use.
  • Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
  • Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more.
  • Serve hot.

Nutrition Facts : Calories 215.7, Fat 15.4, SaturatedFat 4.8, Cholesterol 119.4, Sodium 403.8, Carbohydrate 10, Fiber 1.3, Sugar 0.9, Protein 9.3

40 g yellow cornmeal
1/2 tablespoon olive oil
160 g kielbasa, sliced into 1 (or similar)
5 cups vegetable stock, from 1 cube
80 -100 g collard greens, stemmed and thinly sliced crosswise
2 eggs, lightly beaten

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