"The VENEZUELAN cuisine is closely linked to festive dates and celebrations such as the case of the hallaca or the milky sweet at Christmas. And in the east of my beautiful country what better way to wait anxiously for the Holy Week than imagining a dish as delicious and as Creole as it is Curdled. This dish is nothing more than our Creole version of what is a Spanish potato omelette"
This picture was taken from an LG L5 Optimus phone last year at the table in my house.
God! This dish is a delicacy in these days close to Easter, of course it is so for people who like fish both fresh and salty and especially what they like the farm; traditionally in that week Cuajao is prepared with fish on Thursday or Holy Friday as Catholics refrain from consuming red meat.
This dish has a different story in each home and of course the story is about the grandparents and the recipes that remain from generation to generation, so today I present the ancestral recipe of my maternal family.
INGREDIENTS:
- 1 kilo of salted fish -cazón, chucho, cod-
- 3 medium onions
- 1 bunch of scallions
- 1 bunch of coriander
- 10 sweet peppers
- 3 garlic cloves
- Salt
- Pepper
- 100 milliliters of oil
- 15 large eggs
- 1 kilogram of potatoes, parboiled and chopped into thin slices
- 3 sliced ripe bananas fried
- 1 cup of grated cheese
- 2 tablespoons wheat flour
- Butter for the mold
PREPARATION:
Soak the fish a day before, then boil it and boil it until it is cooked.
Take it out and crumble it. Remove the spines, bones and leathers and squeeze with your hands. Save.
Chop the small dressings and place them to fry with the oil. When it is dry, add the grated fish, move it and let it cook for five minutes.
Add salt and pepper to taste and let cook and dry a little.
Apart we already have the sliced bananas already fried, the potatoes already parboiled and chopped on wheels and now the fish already stewed.
Separate the eggs from the yolks and place the egg whites in a container without fat.
Beat until they get up. Add the yellows, mix and then add a teaspoon of salt and wheat flour.
Proceed to assemble in the tray previously greased with butter and floured.
Place an egg layer of approximately 10 centimeters, then fish, bananas and potatoes. Start again and finally add the grated egg and grated cheese.
Take it to the oven at medium heat until when you insert a rod comes out clean, which means that the egg is cooked. Remove and let stand a while, cut and serve with rice, fried plantain and casabe.
"The secret to a good _ Cuajao_ is in the shake of the eggs, to achieve that unique point that will allow you to obtain the ideal consistency"
Enjoy this humble version of fish curd, adapt it to what you find in the supermarket, enjoy family time and give thanks to God, lest you take a bath and get out of the water splashing like mermaids or tritons, as they said the grandparents "If you bathe in the sea or in the river you become a fish" that is the maximum ancestral phrase of Holy Week that has the power to keep many children away from any seasonal beach party.
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