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| Guascas: secret Colombian ingredient Galinsoga parviflora is a herbaceous plant in the Asteraceae (daisy) family. It has several common names including Guasca (Colombia), Mielcilla (Costa Rica), Galinsoga (NZ), gallant soldier (USA). It is also known by the taxonomic name Tridax parviflora. Galinsoga parviflora was brought from Peru to Kew Gardens in 1796, and later escaped to the wild in Britain. In Britain its name Galinsoga is sometimes popularly rendered as "gallant soldiers", and then sometimes altered to "soldiers of the Queen". In Colombia it is used as a spice herb in the soup Ajiaco. It can also be used as an ingredient in leaf salads. In much of the world it is considered a weed. (Stolen form Wikipedia-NOTE do not ever cite or reference Wikipedia) |
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| Green onions, small white potatoes, chicken bouillon, cilantro, salt, pepper, chicken |
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| Mmmmmm....corn |
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| Bogota, Colombia |
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| Final dish: add fresh cream and capers! |
Ingredients:
2 ears of corn (each halved)
Handful of fresh cilantro chopped
2 chicken breasts
4 green onions quartered
3-4 tablespoons of chicken bouillon
Dash of salt & pepper
3-4 tablespoons of Guascas
Bag of small white potatoes chopped
3-4 red potatoes chopped
2-6 tablespoons of heavy cream
As many capers as you would like
Directions:
-Boil small white potatoes for about an hour or until near disintegration (these thicken the soup); with potatoes...add green onions, bouillon, cilantro, salt, pepper, & chicken.
-Remove chicken and mash white potatoes to thicken soup if necessary.
-Shred chicken into small pieces with 2 forks (when done, put back into soup)
-Add guascas
-Add corn and boil until cooked.
-When soup is nearly cooked, add red potatoes until cooked.
-Place soup in bowls, each with a 1/2 corn cob (or cut the corn off the cob and put kernels into soup, like I like to do)
-Serve with chilled cream and capers
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