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Venezuelan Scrambled Eggs
Venezuelan Scrambled Eggs
If you were to eat breakfast in a Venezuelan household, this would be a typical preparation of scrambled eggs. The eggs are full of sautéed onions, peppers, and tomatoes; topped with a slice of gouda cheese. Serve the eggs with an arepa.
Ingredients
- 1 tbsp olive oil
- 1/2 small onion finely chopped
- 1 small green bell pepper small dice
- 2 garlic cloves minced
- 1 roma tomato seeded and diced
- 3 large eggs beaten
- salt and pepper to taste
- 1 slice gouda or mozzarella cheese
Instructions
- Heat up oil in a nonstick sauté pan over medium high heat. Sauté the the onions, garlic, and bell peppers for 3 minutes.
- Stir in the tomatoes. Cook for 3 minutes.
- Turn the heat down to medium. Pour in the beaten eggs. Let set for a minute.
- Scramble the eggs. Season with salt and pepper.
Ugali with Coconut Milk Stewed Beans
Ugali with Coconut Milk Stewed Beans
Ugali with coconut milk stewed beans is the national dish of Tanzania. Initially when you hear what it is, it sounds kind of underwhelming. It is everything but that when you taste it. Ugali is made of maize flour and water and is eaten in many African countries. It is simmered as a porridge to a thick mashed potato-like consistency. It starts to firm up in the pot. It is then rolled into a ball, becoming your starch for the dish. The maharage is kidney beans with tomatoes, carrots, and onions, briefly stewed with coconut milk. When you combine the ugali with the maharage, something magical happens. While being so simple, it is unbelievably flavorful. This is on the same addicting level as eating a coconut milk-based curry; the type that you can stop eating. If I were to ever go vegan, this would be a weekly staple in my house.
Servings: 2
Ingredients
Ugali
- 4 cups water
- 2 cups maize flour
Maharage
- 4 tbsp vegetable oil
- 1 medium onion diced
- 2 roma tomatoes diced
- 1 large carrot peeled and cubed
- 1 cup coconut milk
- salt to taste
- 1 can kidney beans drained and rinsed
Instructions
Ugali
- Heat up the water in a pot over high heat. Turn down to medium heat. Stir in half of the maize flour.
- Once bubbling, cover and cook for 4 minutes.
- Take off the heat. Stir in the rest of the maize flour. Break up any lumps.
- Cook for 4 minutes. As it firms up, flip and cook for another 4 minutes. Do this process a total of 3 times
- Form into 2 oval like balls.
Maharage
- Heat up the oil in a pot over medium high heat. Sauté the onions for 5 minutes.
- Add in the tomatoes and cook for 5 more minutes.
- Stir in the carrots and cook for 2 minutes. Season with salt.
- Stir in the beans.
- Pour in the coconut milk and simmer over medium heat for 5 minutes.
Pudin de Pan (Colombian Bread Pudding)
Pudin de Pan (Colombian Bread Pudding)
Bread pudding is popular everywhere in its numerous variations. This Colombian version is sweet, rich, and dairy heavy. You pretty much take a loaf of cubed bread and soak it in a sugary milk mixture, then bake it in the oven. What you get is a baking dish of comfort. You can serve it with a light dusting of powdered sugar, or even better, dulce de leche.
Ingredients
- 1 loaf white bread cut into cubes
- 3 cups whole milk
- 1 can sweetened condensed milk
- 1 tbsp vanilla extract
- 4 large eggs beaten
- 1 tsp cinnamon
- 1/2 cup sugar
- powdered sugar for a dusting
Instructions
- Place the cubes of bread on a baking sheet in a 400 degree preheated oven for 5 minutes.
- Whisk together the milk, sweetened condensed milk, sugar, eggs, vanilla, and cinnamon.
- Add in the bread cubes. Let sit for 20 minutes until the bread has absorbed the milk mixture.
- Place in a greased glass baking dish. Bake in a 350 degree oven for 45 minutes.
- Let rest for 30 minutes before serving.
