Classic Combo: Chanfainite with Red Noodles and Ceviche

60 min
The “combined” is the ultimate expression of Creole lunch, a generous dish that combines several iconic preparations. The star is Chanfainita, a tasty and popular stew made from boiled and minced bofe (beef lung), seasoned with chilli panca, yellow pepper and a generous amount of peppermint that gives it its characteristic aroma. It is accompanied by Red Noodles, a pasta bathed in a rich homemade tomato sauce with carrots and a touch of chilli panca. To complete and refresh, a serving of classic Ceviche, with fresh fish, lemon, chili and coriander. It's a dish for good-toothed diners, steeped in tradition.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Pressure cooker or large pot (for the bowl).
  • + Frying pan or pot for dressing.
  • + Pasta pot.
  • + Bowl for ceviche.
  • + Cutting board and knife.

INSTRUCCIONES

Step 1:

Cook the Bofe. In a pot of boiling water, place the whole pot together with some peppermint stems. Cook for 20-25 minutes (in a pressure cooker) or 40-50 minutes (in a regular pot) until tender. Once ready, remove it, let it cool slightly and cut it into small cubes. Reserve the cooking broth.

Step 2:

Prepare the Chanfainite. In a pot, prepare a dressing by sautéing the onion and garlic in oil. Season with salt, pepper and cumin. Add the chilli panca and yellow pepper paste and sauté for 5 minutes. Add the tomato and cook until it falls apart.

Step 3:

Stew. Add the chopped beef and diced potatoes to the dressing. Mix well. Pour in 2-3 cups of the reserved cooking broth. Cover and cook over medium-low heat for 15-20 minutes or until potatoes are soft. At the end, add a handful of chopped peppermint leaves.

Step 4:

Prepare the Accompaniments. While the chanfainita is cooking, prepare the side dishes. For the noodles, make a dressing with onion, garlic, and blend with carrot, tomato and chili pepper to form the sauce; cook it and then mix it with the already boiled pasta. For the ceviche, cut the fish into cubes and mix it in a bowl with salt, pepper, coriander, chili and fresh lemon juice; add the onion at the end.

Step 5:

Serve the Combination. On a large plate, serve a generous serving of chanfainita, set aside a serving of red noodles, and top with fresh ceviche. You can serve with potato slices or parboiled sweet potato if you wish.

TIPS

  • + The Bofe: Make sure you buy a fresh, good-looking bofe. Initial cooking with peppermint is key to flavoring it and softening its flavor.
  • + The Flavor of Peppermint: As in cau cau, spearmint is the soul of the chanfainite. Using the stems to cook and the fresh leaves chopped at the end guarantees a deep and fresh flavor and aroma at the same time.
  • + The Order of the Combined: When serving, try not to mix the juices in the preparations too much until the diner decides. Ceviche, due to its freshness and acidity, is usually served on top or on the side so that it does not “cook” with the heat of the stews.
  • + Papa Canchan: For chanfainita, canchán or white potatoes are ideal because they keep their shape in cubes and don't fall apart like yellow potatoes.