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Cuchuco: photo of the dish
Illustrative photo: Pipesangar — CC BY-SA 4.0, Wikimedia Commons
Soups

Cuchuco

Thick porridge-soup from the high plateaus of Boyacá, made with pearl barley simmered slowly in milk and water, with fava beans or pork. A comforting dish from the Andean countryside, ideal in cold weather.

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Ingredients

Ingredients

Bouillon

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the barley and the soaked beans, then boil them together in water for 20 minutes.
  2. Meanwhile, fry the bacon in the oil until golden and the fat has rendered.
  3. Add the finely chopped onion, garlic and carrot and cook for 5 minutes.
  4. Pour this sofrito into the pot with the barley and beans, then add the cumin and the stock cube.
  5. Simmer gently for 1 hour, stirring from time to time, adding water if it thickens too much.
  6. Pour in the milk and continue cooking for 20 minutes until creamy and smooth.
  7. Adjust the seasoning, sprinkle with fresh coriander and serve piping hot.

Variations and tips

Vegetarian version. Replace the bacon with sautéed mushrooms and use a vegetable stock.

Sweeter version. Add a small piece of panela towards the end of cooking for a slight touch of sweetness.

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Original Ecomely recipe.