 An Ecuadorian cazuela | |
| Type | Soup |
|---|---|
| Main ingredients | Stock (meats andvegetables) |
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Cazuela (Spanish pronunciation:[kaˈθwela] orSpanish pronunciation:[kaˈswela]) is the common name given to a variety ofdishes, especially fromSouth America. It receives its name from thecazuela (Spanish forcooking pot) – traditionally, an often shallow pot made ofunglazedearthenware used for cooking.[1][2] The ingredients and preparation vary from region to region, but it is usually a mid-thick flavouredstock obtained fromcooking several kinds ofmeats andvegetables mixed together.
The cazuela is a typical dish ofChile. The most common types are made ofchicken orbeef, but there are also other types made frompork,lamb andturkey.
A notable characteristic of Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving on the plate. A typical dish of Chilean cazuela is made by boiling the meat (normally beef or chicken) with chopped onions and carrots. All the rest of the ingredients are boiled separately in individual pots, but the stock from the meat is complemented with the stock from the boiling of the vegetables; the plate is served accompanied of a piece ofsquash or zapallo camote in Spanish, one big potato or a couple of small potatoes,green beans, previously cookedrice and a piece ofsweetcorn. Its normally topped with a bit of freshcoriander,parsley or ají verde.
The cazuela is typically eaten by consuming the liquid stock first, then eating the meat and larger vegetables (e.g. potatoes, large piece of squash or carrot) last. However, the meat and larger vegetables can also be sliced up within the liquid stock and can be eaten simultaneously with the liquid stock. Normally the leftovers are chopped, mixed with green peas and made into another stew called carbonada.
The Chilean cazuela shares roots with aMapuche stock called "korrü".[3]
Cazuela is a typical dish of theAmazonas region inPeru. The dish is prepared and cooked differently in each province or district of the Amazonas.
InChachapoyas, the cazuela is prepared by boiling a piece ofhen, a good piece ofmeat and a good piece ofsheep. Adding somewild cabbage,rice,carrot,sweetcorn grains, and a glass ofwhite wine.
A few minutes before taking the saucepot out of the fire, they add somemilk andvermicelli noodles (also called cabello de ángel noodles). The cazuela should be made to have sufficientbroth or juice to be able to be served as asoup.
Cazuela is a typical dish of the Caribbean andAntioquia regions inColombia. The dish is prepared and cooked differently in each region of Colombia.
In general, therecipe for Colombian Cazuela includebeans,onion,garlic,tomato,avocado,sausage,chicharron,tocino,green and yellow plantain,salt, andOlive oil orvegetable oil.
InPuerto Rico,cazuela is a traditional crustless pie cooked in banana leaves usually made during theChristmas season. It is similar to apumpkin pie but uses batata (a type ofsweet potato),calabasa (Caribbean squash), raisins, ginger, spices,coconut milk, eggs, butter, and bread, flour or rice flour. There are recipes with added sweet plantain, ripebreadfruit,taro, oryuca with baking powder andlard.[4]
In southernArizona, cazuela (sometimes spelledcasuela) is generally made withcarne seca ormachaca (two varieties of dried beef) with potatoes, garlic, green chiles, and herbs.[5]
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| Fish and seafood | |
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