A Sample Recipe from My Tapas Book

Here is a sample recipe from my book of tapas photography, which just earned third place at the international level in the category "Best Local Cuisine" at the 2010 Gourmound Cookbook Awards.

Gusasacaca

Ingredients: 

1 avocado cut into small cubes

1/2 onion cut into small cubes

1 hard-boiled egg

1/2 peeled tomato without seeds

1 bunch of cilantro, stems removed

Juice of 1/2 lemon

Olive Oil

Salt

Accompanying dish:

1 Plantain

250 grams of precooked corn flour

Instructions:

To prepare the Guasacaca, we mix all of the ingredients together carefully and season them.

For the accompanying dish:
We peel the green plantain and cut it into slices of about 3 centimeters each.  To continue, we fry them in abundant olive oil and crush each slice with the help of a knife.  We continue to fry it and reserve it.

For the fritters ("arepitas"), we make dough with the corn flour mixed with lukewarm water and salt, and wait for it to rest.

With wet hands we form balls in the shape of thick coins and fry them in abundant olive oil.   

Hope you enjoy.