Many of the dishes in the Argentine gastronomy They are of Aboriginal heritage. The native peoples made stews using the products of the land and achieving very particular flavors. The spices were not a minor matter since the results depended on the seasoning.
This is how today the national cuisine is nourished by some of those old recipes, inherited throughout the generations and in turn adapted to today. Some dishes retain their spirit, such as the carbonated, a stew that is very present in the gastronomy of the provinces of Salta and Tucumán.
It is a food high in calories and ideal to consume during the winter. The original recipe is made in a large pot that is simmered over a wood stove, although today most Argentines make it in traditional kitchens.
La Carbonada has vegetables as protagonists: pumpkin, sweet potatoes, onion, corn, bell pepper, etc. It also carries meat although what gives it its identity is its unmistakable bittersweet, product of the dried peach and the presence of sugar.
These are the ingredients of the Carbonada:
1 kg of pumpkin
30 grams of butter
2 tbsp. of sugar
½ cup of milk
Corn oil, c / n
100 gr. of meat
1 cebolla
½ pepper
1 Tomate
Corn, to taste
50 gr. of rice
½ cup of white wine
½ cup beef broth
Spices: cumin, bay leaf, ground chili, salt, pepper
Crafting
Once the squash is cut, the interior is emptied and it is spread with butter. It takes it to the oven and sets aside. In a frying pan with oil, brown the cubed meat and remove it. Then the onion is placed, the pepper and later the rice is added until it is cooked. The meat, tomato and corn are incorporated. It is cooked and then the wine is added until it evaporates. The broth is then poured in and seasoned. Cook for 20 minutes and fill in the reserved squash.
Finally, it is put in the oven for ten minutes.
Photos: Pascqualino Marchese's kitchen sites
Source: Recipes Blog