Changua and Arepas

The massive, sprawling city of Bogota in Columbia is known as the 'Athens of South America'. An historic place where cultures old and new collide. To get a feel for the city in terms of size one could compare it to Mexico City or New York. Bounded in the east by the Andean mountains Bogota is situated over 8,000 feet above sea level and it gets pretty chilly up there in the mornings, even in the summer months. So the popular choice for many local residents to start their day with is Changua soup, a savoury, comforting and importantly an economical choice. Believed to be a fortifying hangover cure by some that can magically erase the excesses of the night before.

Changua soup is made with rich full cream milk and equal parts water, however I am using  freshly made vegetable stock which adds a deeper layer to its taste. This soup is lightly cooked with only very few ingredients and topped with an egg which has been poached in the soup. Traditionally alongside Changua soup Arepas are served, these are crunchy cornmeal cakes cooked on the griddle often spread with light cream cheese. Arepas are incredibly popular in Columbia, they are like tortilla to the Mexicans or chapathi to the Indians. Some people put their Arepas in the bottom of their bowl so they break up and thicken the soup, I like to dip mine. I have varied the recipe for the Arepas slightly and added some parmesan cheese instead of having cheese spread on top but the choice is yours they taste delicious however you have them. If you can master your griddle to make them brown and very lightly burnt, it is a skill, there is a fine line; but one your tastebuds will really thank you for learning.

Don't be fooled by the simplicity of this dish. Its hard to imagine that with so few ingredients you can create a soup that will amaze with its freshness and bowl you over with its richness and depth of flavour. Sometimes it is the simplest of things which bring us the most pleasures in life and Changua soup with Arepas is testament to that. Here where I live it has turned un-seasonally chilly and the expression 'Never a clout till May is out' could not be ringing truer. A bowl of Changua and some Arepas will however keep any early summer chill at bay. Pura Vida Mio Amigos.

Arepas
makes 12

140 gms cornmeal flour like Pan Harina
140 gms finely grated nutty Parmesan cheese
4 tbspns fresh buttermilk
pinch of sea salt
Water to bind


Place all the ingredients onto a large bowl and slowly trickle water in to create a dough, stir well together. Not too runny and not to thick, you need to make a mix that will mix hold itself and not run like a pancake over the pan. Next heat a crepe pan or your griddle pan to a medium heat. Make small cakes about 1cm fat and about 5 cms in diameter. Put them on your hot pan and let them cook for three minutes or so and then flip them over. They will initially stick but as they cook they will come away from the pan, the cheese will start to melt and the outsides will start to caramelise. Time to flip them again for a quick heat on the other side. Keep them warm whilst you are making the soup.

Changua Soup

Serves 4

4 cups of full cream organic milk

4 cups of freshly made chicken stock

1 large floury organic potato finely chopped

4 fresh free-range eggs

1 white onion finely chopped

3 fat cloves of garlic crushed

large knob of butter

1/2 tspn cumin

1 tspn salt to taste

pinch of freshly cracked black pepper

4 spring onions finely chopped

handful of washed and fresh coriander 

Shavings of good quality nutty Parmesan cheese to serve (optional)


Melt the butter over a low heat in a skillet and add the onions and season with a little salt, this will stop them from browning, you want to just let the sweat a bit, add your potatoes and stir them together. After 4 minutes or so add your crushed garlic, cumin and black pepper. When the onions are translucent gently pour the stock and milk into the saucepan. Raise the heat and bring up to the boil then reduce the heat until the potatoes are soft. Crack your eggs onto a saucer and slide into the soup. Let them gently poach for around 3 minutes.


Whilst the eggs are cooking chop some fresh coriander finely and place a few tablespoons in the bottom of the bowls you are serving in. Next finely chop the green stalks of the spring onions and put them in aswell. Carefully remove the eggs with a slotted spoon and add to the bowls. Ladle in a few spoons of soup and serve immediately, with your Arepas and some extra coriander and onions. If you wish some shavings of parmesan cheese tastes great. Muy Bueno.

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