Sunday was quality time spent with my family. My aunties bought costillas de chancho al cilindro (pork ribs cooked in a cilinder) from a nearby restaurant. They also got a plate of seco de cordero con frejoles (a lamb & coriander stew, served with beans and rice) for us to try. I had also requested mum to make caigua rellena (stuffed caigua, green pod-like vegetable), one of my favourite home-cooked dishes.
Costillas de chancho al cilindro
Seco de cordero con frejoles
Everything was delicious and we didn’t need any dessert but who can say “no” to granadilla, especially when you can’t find it in Australia?
In the evening we had a late lonche (afternoon tea) with tamales (the orangey one made with dry corn and yellow chili, the green one made with fresh corn and coriander, both filled with chicken, and wrapped in corn husks) and chapana (made with grated cassava, cane sugar and aniseed, wrapped in banana leaves).
Tamal criollo, tamalito verde