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DEATH OF THE POET ROBERT SOSA

Daily Press Photo

dies Honduran poet Roberto Sosa Sosa

had won several international awards.

Tegucigalpa, Honduras


The Honduran poet Roberto Sosa, at 82 years died today at 2:20 in the morning, due to a heart attack.

Sosa who was sworn of the prestigious Casa de Las Americas, Cuba, died a private hospital in Tegucigalpa.

had a Masters of Arts, University of Cincinnati, Ohio, Unidos.También States had participated in various conferences in Latin America. He was professor of literature and writer based in Upper Montclair College, USA.

Several of his poems recognized: Caligramas, 1959, Walls, 1966, Inland Sea, 1967, The Poor, 1969; A divided world for all, 1971; Military Secret, 1985, to the sun today, 1987, Les larmes des choses, précélé of bas masque, 1990, Complete Works, 1990; personal anthology, sf.; The sorrows together, yes.; mask loose, 1994, The tears of things, 1995.

His poetic works were favorably commented on in Spain, Cuba, Colombia and Mexico.

In 1990 he was appointed to the degree Knight in the Order of Arts and Letters by the Ministry of Culture of the Republic of France. Taken


Press

2 Days Early And Watery Period

EGG SALAD (EGG SALAD)

7 eggs, hard
1 / 2 tbsp.
vegetable oil 1 / 4 tsp.
salt 1 medium onion, chopped
1 stalk celery, finely chopped 2 tbsp
.
mayonnaise 1 / 2 tsp.
prepared mustard 1 / 8 tsp.
pepper 2 tbsp.

parsley In a medium bowl, peel the eggs and mash,
add oil and salt, onion, celery and mayonnaise.
Mix thoroughly all ingredients, add
mustard and pepper, garnish with chopped parsley. EGG

SALAD
7 eggs, hard boiled
1 / 2 tbsp.
oil 1 / 4 tsp. 1 medium onion salt
, chopped 1 stalk celery
, fineny chpped
2 tbsps.
mayonnaise 1 / 2 tsp.prepared
mustard 1 / 8 tsp.
pepper 2 tbsps. Pell

chopped parsley eggs, mash in a medium bowl with oil, and salt.
Add onion, celery and mayonnaise, mix well with
mustard and pepper. Garnish with chopped parsley
.

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papaya

4 cups of green papaya, into 2-inch c / u
(peeled and seeded)
2 cups of sweet brown sugar,
(* if not found use brown sugar)
7
cups water 6 slices Make

cinnamon cooking papaya 2 cups water, at the first boil water and throw
wash papaya again.
Add 2 cups water and cook over medium heat for about 20 minutes, strain and drain

In a pot put 3 cups of water, sweet brown sugar and cinnamon.
Boil over medium heat, about 30 minutes left until the honey
this sticky, add the papaya and simmer another 20 minutes.

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HORCHATA HONDUREÑA

HORCHATA HONDUREÑA




INGREDIENTS 1 pound of rice, (2 cups)

more or less (depending on the amount to be done)

3 libra de semilla de morro

1/2 taza de cascara de limon

(la cascarita cortada pequeña)

18 taza de agua aproximadamente

4 rajitas de canela

2 1/2 tazas de azúcar o al gusto.

Hielo.

PREPARACION

1.-El arroz se lava muy bien, y se pone a remojar en suficiente

agua para que se hablande por lo menos 2 horas.

2.- El morro se lava y se seca en el sol, luego se tuesta en el horno

o en un comal de hierro encima de la estufa, con la canela.

Se escurre el arroz y se mezcla con el morro.Colocarlo en la licuadora

y molerlo bien alternando con water. To be low and liquefied

school using a very fine mesh strainer, re-liquefy

2 or 3 times to get all the juice. Is put into a pot (if clay is best)

3.-Add remaining water, leaving a little thick, add enough ice

and lemon peels.

It is very tasty. Horchata Honduran





INGREDIENTS 1 pound rice (2 cups) more or less
(Depending on the Amount to Be Done) 3 pounds of seed
nose
1 / 2 cup lemon peel
(The peel cut small)
 18 cup of water
4 cinnamon sticks
 2 1 /2 cups sugar or to taste.
Ice.
PREPARATION

 1.-The rice is washed and put to soak in enough
 water to at least 2 hours.
 2 .- The morro is washed and dried in the sun, then roasted in the oven
 or in an iron skillet on the stove with cinnamon.
 Drain the rice and mix with the blender morro. and grind well alternating with water.  To be low and liquefied , using a very fine mesh strainer, re-blend 2 or 3
times to get all the juice.  Is put into a pot (if clay is best) Remaining
3.-Add water, Leaving a little thick, add
plenty of ice and lemon peels.
It is very tasty.

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BROCCOLI CHEESE SOUP

INGREDIENTS:

1 package broccoli florets 2 cups milk
.
2 tbsp. cornflour (cornstarch)
nonstick cooking spray 1 cup

chopped onion 2 cloves garlic, minced

3 cups chicken broth
1 / 4 tsp black pepper
8 ounces shredded cheddar cheese

METHOD OF PREPARATION:


Heat a pan with the spray, over medium heat. Add onion and garlic and saute 3 minutes.
Add broth and broccoli and bring to a boil over medium heat 8 to 10 minutes or until broccoli is tender
.
Dissolve the cornstarch in the milk, add to the pot, once it boils reduce heat and continue cooking
for 10 minutes or until slightly thickened, stirring constantly.
Add pepper. Remove from heat, add cheese and continue cooking until melted.
Place a third of the soup in a blender or food processor food, and processed
until smooth. Return to pot and nuevamene and serve hot.

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MACHETES

Delicious and easy to do.
(fritters)

Ingredients:

4 cups flour 1 egg

4 tablespoons sugar 4 tablespoons oil


1 teaspoon salt 1 / 2 cup warm water
2 1 / 2 teaspoons of


baking powder In a bowl place all ingredients,
and form a mass, as dough to make tortillas
flour, knead for several times, until
it becomes a soft dough.
After the dough forms a long roll and is cut into pellets
to the size of a tortilla.
was allowed to stand for at least an hour.
lists the ball, you make the tortillas on paper
waxed, you'll make three cuts in the center and
are fried in hot oil over low heat.
are left for a few minutes until golden brown on both sides
.
can eat them with coffee, butter or honey.

MACHETES
Delicious and easy to do. (Fritters)
Ingredients: 4 cups flour


1 egg 4 Tablespoons sugar 4 Tablespoons oil

1 teaspoon salt
1 / 2 cup warm water
2 1 / 2 teaspoons baking powder
 In a bowl place all ingredients, and dough forms, like the dough to make
 tortillas, flour, knead for several times, until a soft dough. After the dough
 forms a long roll into balls and you cut to the size of a tortilla. Allowed to
 stand for at least an hour. Ready the balls, do you tortillas on a parchment paper,
 you'll make three cuts in the middle and fry in hot oil over low heat.
Left for a few minutes until browned on both sides. You can eat them
 with coffee, butter or honey.

Ingredients

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FRUIT PUNCH (FRUIT PUNCH)

pineapple juice 1 large apple
1 pound grated 1 pound grapes
mashed sweet
6 oranges (juice) 1 bottle of rum

1 / 2 pound of sugar, 2 pound
Pitted prunes (seedless)
2 pounds of raisins.



Preparation Boil pineapple juice with grated apples,
grapes, raisins circuelas, sugar and orange juice to cast
honey is slightly especita.
plums if not rolled tibia are removed and the honey is added
necessary or rum to taste and raisins, which have been taken into
water (these can be removed if desired). He begins to freeze and serve
and you add enough ice. FRUIT PUNCH



Ingredients Juice of 1 large pineapple 1 pound grated apple


grapes 1 pound mashed sweet juice of 6 oranges (strained)
1 bottle of rum,
1 / 2 pound of sugar
2 pound pitted prunes (seedless)
2 pound of raisins.

Preparation Boil pineapple juice

with grated apples, grapes, raisins, plums, sugar and orange juice
.
the plums Can Be rmove if disered, add the rum to taste, and raisins, Which Have Been
taken in water (These Can Be removed if Desired). Keep cool.
For serve add enough crushed ice.

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FRUIT SMOOTHIE (FRUIT SMOOTHIE)

FRUIT SMOOTHIE 1 or 2 (1 1 / 2 cups) ripe mangoes, peeled and
boxes 1 / 2 inch
1 sliced \u200b\u200bripe banana
1 cup vanilla ice cream, or orange juice
1 or 2 tbsp. sugar or honey,
(use less if the fruits are very sweet). 1 cup diced
ice,
(leave out for about 10 minutes)

Place fruit and a banana a baking dish, and freeze partially
for about 30 minutes, *
Then place the fruit a blender, add ice cream
or orange juice, sugar or honey and ice above. blend until everything is well blended and smooth
.

* That will give more flavor and texture to the batter



FRUIT SMOOTHIE 1 or 2 (1 1 / 2 cups) ripe mangoes, peeled and cut Into
squares of 1 / 2 inch cubes 1 ripe banana
,
sliced \u200b\u200b1 cup vanilla ice cream, or orange juice
1 to 2 tbsp. sugar or honey (use less if the fruits Are very sweet).
1 cup ice cubes (leave out for about 10 minutes)
Place fruit and a banana in baking dish, and freeze part for about 30 minutes *
Next, place the fruit in blender, add ice cream or orange juice, sugar
honey and ice or Above. Until blend Everything is well blended and smooth. That will
* Give more flavor and texture to the batter

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Torreja

Eda Recipe courtesy of Oviedo Ochoa Gissel

Well tell him as I do is as simple, purchase the Dulce

cinnamon and put it in a pot with enough water to slow play, while whisking the egg whites
of the eggs until they reach soft peaks, then adds
yolk passes the bread and cut the egg in a frying pan with little oil
hot, pass the bread with the egg when it is browned little
removed and dried with paper towel, then
being added to the pot with the sweet.

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HONDURAS PHOTOS : EASTER TRADITIONS OF SEAFOOD FESTIVAL

HONDURAS PHOTOS: EASTER TRADITIONS : "Easter in Honduras is still marked by the Christian faith, much of the population kept their faith and customs ..."

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Success "Seafood Festival"
SAN LORENZO, Valle .- With succulent meals fireworks, string music, personal watercraft skills, a Venetian night until dawn and a carnival in the town of San Lorenzo, Valle, celebrates the "Festival del Marisco", where they expect about five thousand tourists between yesterday and today.


About 30 restaurants are ready to meet the tourist demand in the food fair, not only this weekend but throughout the summer season.

Among the foods are succulent seafood soup, fried fish, Curilen, canecho soup, stuffed crab and all the delights drawn from the Gulf of Fonseca and preparing in the rich southern cuisine.

The fair was opened at 12:00 noon in the presence of civilian and military authorities, then the restaurants participating in the fair offered a tasting of delicious dishes to visitors.

At 2:00 pm began the powers of personal watercraft, boat with outboard, swimming, among others.
At night, the community will be a waste of natural beauty through the "Venetian Night", which means you lit with torches Avenue La Cabaña, which comprises about one kilometer. You made a multicolored lights burning, never seen before in the south. The Venetian is night until dawn, so that people enjoy and especially because security is in the whole event.

After that opened a great carnival that was prepared for locals and visitors with three musical groups. DESTINATION



"Our aim is that San Lorenzo will become the third destination of Honduras," said the executive director of the Valley Chamber of Tourism, Darío Paredes.

The director noted that "the South is alive, we have so many beautiful places that show you not only to Honduras, but the entire world."

At the same time, Honduran invited to "attend morning hours today in the children's activities, including bouncers, clowns, traditional games, tastings and continue to water skills, string music, folk, for the tourist We will be pleased to visit the tourist offer that is offered in San Lorenzo. "
"One peculiarity is the south, the removal of shellfish. Because in the south we have the beautiful mangroves which are extracted Curilen and crabs. "

said that "of shellfish cocktails are the order of the different restaurants. Also the shrimp ceviche, fish, the famous soup man, catfish soup, seafood meals, fried fish, breaded shrimp. "

"The sanlorenzanos people are kind, humble, we open our arms and hearts to people we visit and take a tour through this beauty we have in the Gulf of Fonseca."

In the south is the Bird Island, where there are more than 75 species of exotic birds. CRAB DANCE



Paredes said they have five macro activities for the rest of the year, one of which includes the 12th of June, the great marathon Running through the Gulf of Fonseca, with the aim of raising awareness in the population must take care of our ecosystem.

24 and June 25 grand festival of dance and crab mating is a phenomenon that occurs in the month of June has to do with the phase of the moon, they leave their caves, dance, hang on their claws, climb trees, "one can almost catch and play and they do not do anything or even leave the mangroves at the Place de la Cabaña."

"As Chamber of Tourism in June to do the festival of dance of the crab, we will bring tourists and we will take the mangroves so that they see with their own eyes how they dance and mate the crabs. "

TAKEN FROM THE TRIBUNE

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clam broth (CLAM CHOWDER)

6 oz.
clams 1 / 2 cup clam juice
1 / 4 cup bacon
2 / 3 cup chopped potatoes,
1 / 3 cup chopped onion
2 / 3 cup carrot, chopped
1 / 2 cup celery, chopped
3 to 4 cloves garlic, minced
1 1 / 4 cups tomatoes, chopped (if
and chopped canned with juice)
2 teaspoons tomato paste 2 teaspoons
tomato sauce (kepchup)
1 teaspoon seasoning (cube)
1 / 2 teaspoon thyme 2 tablespoons
.
flour 2 tbsp.
cold water 2 tbsp. of green or red chile salt
and pepper to taste In a Frideres
brown the bacon and discard the excess fat,
add potatoes and sauté. add onion, carrot, celery, garlic,
clams, clam juice, tomatoes, tomato paste, tomato sauce
, seasoning, and thyme, simmer simmer for 20 minutes.
Mix flour and water into a cup to form a paste, add to soup, let it
5 minutes, add red or green chile, and cook another 5 minutes.
Season with salt and pepper to taste. Clam chowder



6 oz.
clams 1 / 2 cup clam juice
1 / 4 cup of bacon
 2 / 3 cup chopped potatoes,
 1 / 3 cup chopped onion
 2 / 3 cup carrot, chopped
1 / 2 cup celery, chopped
 3 to 4 garlic cloves, minced
 1 1 / 4 cups tomatoes, chopped (if canned chopped with juice)
 2 teaspoons tomato paste
 2 tbsp tomato sauce (kepchup)
1 teaspoon seasoning (cubes)
1 / 2 teaspoon thyme
 2 tbsp. flour
 2 tbsp of cold water.
2 tbsp. of green or red pepper
 salt and pepper to taste
In a Frideres brown the bacon and discard the Excess fat, add potatoes and sauté.
add onion, carrot, celery, garlic, clams, clam juice, tomatoes, tomato paste, tomato sauce
, seasoning and thyme, Gently simmer for 20 minutes. Mix flour and water
Into a cup to form a paste, add to the soup, leave 5 minutes, add green pepper or network, Another
and cook 5 minutes. Season with salt and pepper to taste.

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DRIED FISH SOUP FISH STEW

dried fish soup in a very traditional for the Easter season,
this recipe given to me by a friend, says his aunt makes delicious espero que les sirva,
 traten de tener todos los ingredientes, espero que la disfruten.

Ingredientes:
1 1/2 lb de pescado seco y salado
1/2 taza de tomate maduro picado
1 huevo, separado
1/4 taza de harina
4 taza de agua
1/3 taza de cebolla picada
1 cucharada de hoja de culantro
1/2 taza de aceite
1/2 cucharadita de achiote
1/2 cucharadita de pimienta
1/4 taza de chile dulce picado
1 rama de apio
2 dientes de ajo

Para elaborar la sopa, lo primero que hay que hacer es introducir
el pescado seco por unas dos horas en agua helada, o dejarlo
en remojo toda la noche para que afloje salt;
then the product is passed
hot water to finish washing and let drain.
shred the meat and carefully remove the thorns. While on the other hand
liquefies green chile, onion, garlic,
achiote, coriander, celery and egg mass
season with which to make the cakes.
Once prepared the dough, so do not be thin nor too thick
in a fryer with hot oil bucket
check it, is placed above the
piece of fish and then covered with another portion of the
flavored dough, until browned on both sides.
Place them on absorbent paper. Having
cakes made in another
pot prepares the sauce again, only this time you add tomato, onion, chile,
water, some portion of dough and the head or spine
of dried fish that give flavor to the soup.
Boil for 10 minutes, add the fish cakes
For cakes do not fall apart in the soup, they should
lie to it for about 15 minutes, and then all
is ready to serve with chile and lime.
The fish cake soup is usually served with desserts
are prepared, for example, green mango, plum
, bagels with honey or brown sugar bread. DRIED FISH SOUP


Soup of dried fish in a very traditional for the Easter season, this recipe gave
 me a friend, says his aunt makes delicious, I hope they serve, try to have all
 the ingredients, I hope Enjoy.
 Ingredients:
 1 1 / 2 lb of dried fish and salted
1 / 2 cup ripe tomato, chopped
1 egg, separated
1 / 4 cup flour
 4 cups water
 1 / 3 cup chopped onion
 1 tablespoon cilantro leaf
1 / 2 cup oil
1 / 2 teaspoon
 achiote
1 / 2 teaspoon pepper
 1 / 4 cup chopped fresh green pepper
 1 celery
2 cloves garlic
 To prepare the soup first thing to do is make the fish dry for two hours in ice water,
 or leave to soak overnight to loosen the salt, then the product is passed through
 hot water to finish washing and let drain. crumble the meat and carefully remove
 the thorns. while the other part is, melted  green pepper, onion, garlic,
 achiote, coriander, celery and seasoning egg mass which will make the cakes.
 After mixing the dough, so do not be thin nor too thick, a fryer with hot oil check
 bucket of it, is placed over the piece of fish and then covered with another piece
of dough flavored, until browned on both sides. Place on absorbent paper.
 Having made cakes, in another pot prepare the sauce again , only this time you add
 tomato, onion, chile, water, some portion of dough and the heads or the backbone
 of dried fish that give flavor to the soup. Let boil for 10 minutes, add the fish cakes
 For the cakes do not fall apart in the soup, they should take to the same for about
 15 minutes, then everything is ready to serve with chile and lime.
The fish cake soup is usually served with desserts that are prepared, for example
with green mango, plums, bagels or bread in honey brown sugar

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1 Lb.
fish 1 cup coconut milk
1 / 2 diced green chile
1 tomato, sliced \u200b\u200b
salt and pepper to taste Clean


escasmas fish and viscera, cut surface 3 times
diagonally.
In a pan boil the coconut milk, turn off heat and place fish,
let it rest for 5 minutes,
Season with salt and pepper, add the chile and tomatoes, so let it stand for 15 minutes. Cook it to
simmer, uncovered, for about 15 minutes, flip and continue cooking
for another 15 minutes. And ready to serve !!!!!!

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CACIQUE DIES OF Tolupan

Julio Soto always be with us, say Tolupan

TEGUCIGALPA .- As a great leader was buried yesterday the chief of the tribe of the mountain La Ceiba La Flor, Julio Soto (97), who died last Monday at the Teaching Hospital due to tuberculosis.
Indians reported that the death of Julio Soto, leaves a great void in the community as it struggled to defend the rights of the tribe and the preservation of the customs of this forgotten place in Francisco Morazán.
After his death in Tegucigalpa, the leader Tolupán was transferred to the mountain of La Flor where he watched Monday night and was buried yesterday at 1:00 pm, with remarkable simplicity.
Unlike what you might think, the inhabitants of the mountain La Flor noticed calm, no crying and little emotional like the funeral of someone ordinary, except for the visit of President Porfirio Lobo who was accompanied by Minister of Ethnic, Luis Green.
In the midst of a cool environment, marked by poverty, the community itself, Julio Soto, was veiled in the headquarters of the board of the tribe La Ceiba.
coffee and bread was all they could share with mourners who came to the wake.
President Lobo came to the wake with Minister of Ethnic, Luis Green.

Flower In the mountains there are five tribes in total: La Ceiba, La Bandera, San Juan, Lima, Guaruma.
During his short stay, the President Lobo Sosa, the chief said Soto was an extraordinary man, "we are accompanying the family and the community, because the chief Julio Soto was a great man." Meanwhile
Tolupán villager said Julio Rivera Julio Soto was a great person, leader, friend who defended the rights of our tribe, we are all here to say goodbye to him and tell him you will always be with us. "

Taken from

TRIBUNE

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VOTE FOR YOUR FAVORITE FOOD

Vote for your favorite food!

shot, snail soup, roast ...
the one you like, of course
that catracha food!
can vote for more than one.
VOTE! YOUR VOTE COUNTS

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MY FIRST MOTHER yeast breads!




I present my first two loaves made with 100% buckwheat flour, sourdough fermented at home, water and a pinch of salt.

love them as art teacher Dan Lepard. The Pug has had more elongated than the "beret." Both have spent time fermentation in refrigerator.

I think to be the first time that I, not bad.

flawed and all, I have another in the fridge waiting to be baked. That will be to give away!

Good week all LA!

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SEAFOOD SOUP (SOUP SEAFOD)

INGREDIENTS



Mixed Seafood 1 pound shell fish
1 pound crab

3 1 / 2 lb.
clams 1 / 2 lbs.
shrimp 1 / 2 green cassava

1 banana, green plantain

Carrots 2 cans coconut milk 5 liters of water

A
stick margarine 1 tbsp.
pepper or cumin 3 cloves garlic, sweet chile
1

1 onion finely coriander Middle Macit
A shrimp broth
A message
Two celery sticks Preparation



Put to cook the vegetables in the five-liter water, cook in margarine
three previously
garlic mashed and when the water is boiling add the
chile, onion, celery, coriander, pepper and broth
Bata coconut milk, a cup per can.
then add the vegetables, when boiling add the seafood and

let for five minutes, then remove from heat.



SEAFOOD SOUP INGREDIENTS





Mixed Seafood 1 pound 1 pound conch fish
crabs

3 1 / 2 lbs. clam
1 / 2 lbs.
shrimp 1 / 2 banana 1 green cassava

1 Ripe banana and green
1 Carrot 2 cans coconut milk

5 liters of water

A stick margarine 1 tbsp. Pepper or cumin 3 cloves garlic


1 sweet pepper 1 onion 1 onion leaf coriander fine

A shrimp broth
Seasoning
Two celery sticks

Preparation

Put cooked vegetables in the five liters of water,
saute in margarine three previously garlic cloves
mashed and when water is boiling add the
sweet peppers, onions, celery, coriander, pepper
and seasoning
Whisk coconut milk, a cup per can. Then add the
when boiling add the seafood and
leave them for five minutes, then remove from heat.

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CRAB SOUP ( CRAB SOUP)

Ingredientes:
2 cocos secos
1 cucharada de aceite
1 docena de jaibas
2 Platanos verdes
1 lb. de yuca
sal y pimienta con cominos
to taste achiote

1 sweet chile, chopped 1
tomatoes, chopped
1 / 2 onion, chopped 1 clove garlic
,
2 crushed coriander leaves, chopped Preparation

:

coconuts are peeled, then scratch and takes out the milk.
Clean the crabs.
In a soup pot, add one tablespoon oil and fry
sweet chile, tomatoes, onion, garlic and cilantro.
then add the bananas and cassava, cut into slices about 1 inch
and the crabs and clean.
Stir all together and add the milk from 2 coconuts
and extra boiled water if the liquid is not enough.
cooked over low heat and season with sal, pimienta, y achiote al
gusto de uno, por 20 minutos.


CRAB SOUP
Ingredients:
2 dry coconuts
1 tablespoon oil
1 dozen crabs
2 green plantains,
1 lb. Cassava
cumin salt and pepper
to taste
achiote
1 fresh chile, minced
1 tomato, chopped
1 / 2 onion, chopped
1 clove garlic, minced
2 coriander leaves, chopped
Preparation:
Peel the coconut, then scratch and takes out the milk.
Clean the crabs.
In a soup pot, add one tablespoon of oil
and sauté peppers, tomatoes, onion, garlic and cilantro.
Then add the banana and cassava, sliced
Approximately 1 inch and the crabs and clean.
Stir all together and add the coconut milk from 2
and extra boiled water if the liquid is not enough. Cooked to a simmer and season with salt
, pepper, and achiote to taste, for 20 minutes.

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THE FERMENTED JUICE ALOE

After a long time without updating ...

Let's start blogging again with the world Andaina of fermented!

came into my hands a book called "Wild Fermentation" and now my kitchen looks like a living laboratory: sourdough, sauerkraut, tempeh, kefir water ...

I found a website showing how to make tempeh and you can purchase the Rhizopus ferment for this:

www.tempeh.info

I'll tell you how you will test ...

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FISH COVERED WITH COCO (COCONUT FISH CHOWDER)

INGREDIENTS


1 coconut 1 1 / 2 to 2 pounds of fish

2 green bananas 1 ripe banana green banana

3 1 / 2 pound yuca
1 / 2 pound
sweet
Grate the coconut, strain into a pot to get milk,
mixed with water to form the sum of three cups.
fire gets low, I check two small sweet peppers, garlic,
small onion (lots of onion, cut the coconut), three leaves of swing arm, salt and pepper, add a pinch
achiote. Already in the fire and all the condiments
puts first cassava into small pieces,
when it is half cooked, take the green banana, at little bit
sweet potatoes, bananas and plantains. Cover and cook over low heat, until it
all cooked. If it looks too dry put a little bit
test their water and seasoning, and finally check the fish, try not to put thorns
. Always covered, cook for about 15 minutes.
Serve hot.


COCONUT FISH CHOWDER INGREDIENTS



1 coconut
 1 1 / 2 to 2 pounds of fish
 2 green plantains
 1 ripe banana
 3 green bananas
1 / 2 pound yuca
 1 / 2 pound sweet potatoes
cilantro
Grate the coconut, strain into a pot to get milk, mixed
with water to form the sum of three cups.
 Put in the stove And cook slow, add two small sweet peppers,
 garlic, a small onion  (Lots of onion, cut the coconut), three leaves
of cilantro, salt and pepper  add a pinch of achiote. add first the cassava
 into small pieces  when it is half cooked, add the green banana,  sweet
 potatoes, bananas and plantains.
Cover and cook over low heat,  until it is all cooked.
  If it looks too dry put a little bit water, test the seasoning,
and finally check the fish, try to not add the bones.
 Covered and cook for about 15 minutes.
 Serve hot.

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Ingredientes:
1 libra de caracol
2 cocos rallados
3 bananos verdes
3 zanahorias
2 libras de
cassava
2 cloves garlic 2 large onions 2 green chillies
white

2 maggi cubes 1 / 2 cup cilantro
1 / 2 stick margarine 1 cup milk


How to prepare: Chop the onions

, garlic, chiles, vegetables and peel
Sofres (minus the banana) in margarine, add the diced
, cilantro. Apart
puree coconut milk and add water to strain it, will make you mix
3 / 4 liter of coconut milk, add
casting and sautéed vegetables,
cook over medium heat for 15 to 20 minutes,
then add the green bananas,
be let for 7 minutes until tender green bananas.
Add the conch, peeled and finely chopped
and left for 5 minutes.

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SNAIL SOUP SEAFOOD AND FISH (SEAFOOD AND FISH) Salmagundi

Seafood and fish are other favorite foods of the Honduran
especially on the north coast.
have different ways of preparing them, like soups,
covered and ceviche.
The most famous conch soup and covered coast.
Fish, delicate fried fish is also delicious
prepro dried salted fish soup, very tradicionl at the time for Easter


FISH AND SEAFOOD Seafood and


fish are other favorite foods

 Hondurans especially on the north coast.
 Have different ways of preparing them, like soups,
 covered and ceviche.
 The most famous conch soup and covered coast.
 The fish, delicate fried fish is also delicious prepro
 dried salted fish soup, very tradicionl at the time
 for Easter


SOPA DE PESCADO SECO

Ingredientes:

1 1/2 lb de pescado seco y salado
1/2 taza de tomate maduro picado
1 huevo, separado
1/4 taza de harina
4 taza de agua
1/3 taza de cebolla picada
1 tablespoon cilantro leaf
1 / 2 cup oil
1 / 2 teaspoon achiote
1 / 2 tsp.
pepper 1 / 4 cup chopped fresh chile
1 stalk celery 2 cloves garlic


To prepare the soup, the first thing to do is enter
dried fish for about two hours in freezing water, or leave
to soak overnight to loosen the salt
then the product is passed
hot water to finish washing and let drain.
shred the meat and carefully remove the thorns. While on the other hand
liquefies green chile, onion, garlic,
achiote, coriander, celery and egg mass
season with which be made cakes.
Once prepared the dough, so do not be thin nor too thick
in a fryer with hot oil bucket
check it, is placed above the
piece of fish and then covered with another portion of the
flavored dough, until browned on both sides.
Place them on absorbent paper.
Having made cakes in a pot
prepares the sauce again, only this time you add tomato, onion, chile,
water, some portion of dough and the head or spine
of dried fish for him flavor to the soup.
Boil for 10 minutes, add the fish cakes for the cakes
not melt in the soup, they should
lie to it for about 15 minutes, and then all
is ready to serve with chile and lime.
The fish cake soup is usually served with desserts
are prepared, for example, green mango, plum
, bagels with honey or brown sugar bread.



CRAB SOUP Ingredients: 2

dried coconut 1 tablespoon oil 1 dozen crabs

2 green plantains 1 lb
.
cassava with salt and pepper to taste
cumin, achiote

1 fresh chile, minced
1 tomato, chopped
1 / 2 onion, chopped 1 clove garlic
,
2 crushed coriander leaves, chopped

Preparation: Peel the coconut
, then scratch and takes out the milk.
Clean the crabs.
In a soup pot, add one tablespoon oil and fry
sweet chile, tomatoes, onion, garlic and cilantro.
then add the bananas and cassava, cut into slices about 1 inch
and the crabs and clean.
Stir all together and add the milk from 2 coconuts
and extra boiled water if the liquid is not enough.
cooked over low heat and season with salt, pepper, and achiote to
like one, for 20 minutes.

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Ingredients:


2 lbs.de
pit beef 1 tomato 2 onions chopped


1 tsp salt 1 / 2 pepper 2 cloves garlic


sweet chile 1 chile pepper
2 coriander leaves 4 tbsp
leg . vinegar, sour orange or lemon


Cut the meat into pieces, place it in a medium saucepan,
cover meat with water and put it to cook with 1 tsp.
salt tomato and 1 onion.
Once cooked allow to cool.
can drain and save the broth.
Chop the meat or lint with a sharp knife.
addition, chop the onion, chile and sweet
garlic cloves, coriander leaves leg.
add it all this meat.
Add vinegar, orange juice or lemon,
chile pepper, salt and pepper to taste. Serve with rice, vegetables and tortillas
. Spatt



Ingredients: 2 lbs.de


pit beef 1 chopped tomato
2 onions 1 tsp salt

1 / 2 pepper 2 cloves garlic

1 sweet pepper hot pepper

2 4 tbsp coriander leaves
. of vinegar, sour orange or lemon


Into Cut the meat pieces, place it in a medium saucepan, cover meat with water
and put it to cook with 1 tsp.
salt to tomato and 1 onion.
 Once cooked allow to cool. You can strain and
save the broth.
 Chop meat thoroughly or lint with a sharp knife.
 Separately, chop the onion, sweet pepper and
garlic cloves, coriander leaves .
 Add this to the meat.
 Add vinegar, orange juice or lemon,
hot pepper, salt and pepper to taste. Serve with  white rice,
vegetables and tortillas

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Beef Stew (BEEF STEW)

2 lbs. de carne de res, en cuadritos
1 cda. de aceite
2 dientes de ajos, machacados
1 cebolla picadita
2 zanahorias en cuadros
2 papas, cortadas en cuadros
1 hoja de culantro
1/2 taza de vino blanco
1 cda. de vinagre
1 chile dulce verde, picado
1/4 taza de pasta de tomate
Sal y pimienta al gusto

En una sarten calentar el aceite, y sofreir la carne hasta que pierda el color rojo
 y quede medio dorada.
Agregar la cebolla, el chile dulce, ajos, y sofreir unos 5 minutos, cuando la cebolla
 este dorada, agregar las papas, zanahorias, sofrier otros 5 minutos, agregar el vino,
 vinagre, pasta de tomate, culantro, sal y pimienta al gusto.

Tapar y dejar cocer  de 40 minutos a 1 hora o hasta que la carne este suave.
Sirva con un delicioso arroz blanco y ensalada.

BEEF STEW
 2 lbs. beef, cubed
1 tbsp. oil 2 cloves garlic, minced
 1 onion, chopped
 2 carrots  diced
2 potatoes, cut into squares
 1 leaf of cilantro
1 / 2 cup white wine
1 tbsp. vinegar
1 fresh green chile, chopped
 1 / 4 cup tomato paste
 Salt and pepper to taste
 In a pan heat oil and fry the beef until no longer red and half is golden.
 Add onion, pepper, garlic, and saute about 5 minutes when the onions are
 golden, add potatoes, carrots and cook Another 5 minutes, add wine,
vinegar, tomato paste, coriander, salt and pepper to taste. Cover and simmer
40 minutes to 1 hour or Until meat is tender.
Serve with white rice and a delicious salad

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MEAT (Meats)

Beef is a favorite among Hondurans, especially if grilled kebabs and traditional
.. In traditional recipes have
casseroles, grilled meats and charcoal,
in some regions is preserved salted and dried meat, which is the basis for the famous
Coats, one of them Tapado Olancho. Different
formas de preparar la carne, ya sea hornada, fritas guisadas," bisteic",
empanizadas, rellanas, etc., no importa como se prepare, quedan deliciosas!

MEATS

The beef is a favorite among Hondurans, especially if grilled,
as the traditional kebabs ..
In traditional recipes have casseroles, grilled meats and charcoal,
 In some regions, preserved salted and dried meat, which is the basis for
Plugged famous, one of them Tapado Olancho.
 There are different ways of preparing meat, either baked, fried stewed, "bisteic"
 breaded, landings, etc., no matter how you prepare, are delicious!


ROAST 1 beef skirt (1-1/2 lb)
1 / 2 cup sour orange juice
3 cloves garlic, crushed 1 tsp
.
2 tsp salt.
oregano 1cdta Worcestershire sauce 1 tsp
.
spice 3 / 4 cup olive oil

Place the meat in a large resealable plastic bag. Develop a marinara
with olive oil, sour orange, garlic and oregano
, season with salt, pepper and Worcestershire sauce.
Pour marinade over meat. Close bag;
flip several times to coat meat with sauce evenly
.
Put it to marinate in the refrigerator at least 30 minutes.
Preheat grill to medium heat.
Remove meat from marinade, discard bag and marinade.
roasting meat from 17 to 21 minutes or until almost half, giving
back from time to time.
Remove meat from grill, let it rest on a cutting board
at least 5 minutes. Cut the meat against the grain
sliced \u200b\u200bwith chirmol finas.Sírvela
cover.

chirmole


1 chopped onion 1 chopped tomato
1 / 2 cup chopped cilantro
1 / 4 cup lemon juice Salt and pepper

to taste in a bowl place all ingredients and mix well
.

BROIL STEAK 1-1/2

lb Steak
1 / 2 cup orange bitter juice
3 cloves garlic, minced
1 tsp. salt
2 tsp. oregano
1cdta Worcestershire sauce
1 tsp. spice
3 / 4 cup olive oil

Place the meat in a large resealable plastic bag.
Prepare a marinade with olive oil, bitter orange,
garlic and oregano, season with salt, pepper and
Worcestershire sauce.
Pour marinade over meat. Cerrar la bolsa; Close bag;
turn around several times to coat meat with sauce evenly.
Put it to marinate in the refrigerator at least 30 minutes.
Preheat grill to medium heat. Remove meat
marinade, discard the bag and marinade. Roast beef
17 to 21 minutes or until almost half, giving
back from time to time.
Remove meat from grill, let it rest on a
cutting board at least 5 minutes. Cut the meat into
against the grain into slices, covered with chirmol.

CHIRMOL

1 onion, chopped
1 chopped tomato
1 / 2 cup chopped cilantro
1 / 4 cup lemon juice
Salt and pepper to taste
in a large bowl place all ingredients
and mix well.
Beef Kabobs )


PINCHOS DE RES
4 lbs. de filete, cortados
en cubos de 1 pulgada
3/4 taza de aceite de oliva,
1/3 taza de jugo de limón,
1/2 taza de jugo de naranja agria,
sal y pimienta negra a gusto,
1 teaspoon oregano, 1 tablespoon garlic
ground,
2 basil leaves,
2 bay leaves, chopped
10 cherry tomatoes (or 4 diced tomatoes),
1 large onion, diced, 2 peppers
diced green,

Cut the meat into cubes, place in a deep dish.
Combine oil, lemon juice and orange juice
and spread over meat. Season with salt, pepper, bay leaves
oregano, basil and garlic.
Mix well. Marinate for 12 hours in the refrigerator
(covered has more flavor).
Prepare meat skewers alternating each
sticks or skewers wires tomatoes, onions and peppers
. Grilling
at a distance of 4 inches of
fire for 7 to 8 minutes or until completely
roast, turning after 4 minutes and
bathing them from time to time with the jogo in that ocean.

Serve with warm tortillas and chirmol.

. Beef Kabobs

4 lbs. fillet, cut 1-inch cubes
3 / 4 cup olive oil
1 / 3 cup lemon juice
1 / 2 cup sour orange juice bitter, salt and pepper

to taste 1 teaspoon oregano 1 tablespoon minced garlic
, basil
2
leaves 2 bay leaves, cut Into
10 cherry bits tomatoes (or 4 diced tomatoes)
1 large onion, cut into cubes
2 diced green sweet peppers,

Cut the meat into cubes, place in a deep dish.
Combine oil, lemon juice and orange bitter juice and spread over meat.
Season with salt, pepper, bay leaves, oregano, basil and garlic.
Mix well. Marinade for 12 hours in the refrigerator
(Covered has more flavor).
Prepare the meat on skewers, alternating each
sticks or wires skewers with tomatoes, onion and
sweet peppers.
Grilling, a distance of 4 inches
fire for 7 to 8 minutes or until completely
roast, turning after 4 minutes and brushed
occasionally with marinade juice..
Serve with chirmol and warm tortillas.

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minestrone soup (Soup)

3 tbsp.
oil 1 cup chopped onion
3 / 4
diced carrots 1 / 2 cup celery, 1 cdt
tables.
minced garlic 1 / 2 cup of chopped cabbage or spinach
1 cup of eggplant and beans in pods (beans)
3 / 4 of chickpeas, cooked
1 cup tomatoes, chopped 2 tsp
.
salt 1 / 4 tsp.
black pepper 1 tsp.
oregano 1 tsp.
basil 1 tsp.
parsley 2 cups tomato SLAs
4 cups water or broth
1 / 4 cup wine
1 / 3 cup macaroni (pasta)
In a large pot, heat the oil and the onion, celery and carrots,
for about 10 minutes.
Add all ingredients except on macaroni.
boil, reduce heat to low, cook for 30 minutes.
Add macaroni and cook another 30 minutes.
Add more water if necessary.

Note:
Add 1 / 3 cup corn or other vegetables, if desired.

can use rice or noodles, if you want the macaroni. Minestrone Soup


3 Tbps.
oil 1 cup diced onion
3 / 4 diced carrots
1 / 2 cup diced celery 1 tsp
. Cruche
garlic 1 / 2 cup spinach or cabbage sheredded
1 cup cubed eggplant or string beans
3/4 cup coocked chickpeas
1 cup chopped fresh tomatoes
2 tsps. salt
1/4 tsp. black pepper
1 tsp. oregano
1 tsp. basil
1 tsp. parsley
2 cup tomato sauce
4 cup water or stock
1/4 cup wine
1/3 cup macaroni

In a pot, heat oil and sauter onion, celery and carrots, for 10 minutes.
Add all ingredients except macaroni.
Brin to a boil, simmer 30 minutes, add macaroni, and coock another 30 minutes.
Check water, during coockin, and add more if necesary.
Note:
Addn1/3 cup corn or other vegetable.
Use rice, noddles instead of macaroni.