Gachas

P1010641I’d heard about gachas several years ago and it seems that you either love them or hate them. I thought I’d see what they were like for myself so ordered them in a bar but was sorely disappointed: they just seemed to be like a raw flour-and-water mixture floating in a watery stock.

The neighbour’s sister said that they were delicious and last Saturday agreed to make them for us.

The gachas themselves are made from cornflour mixed with water and heated through in a large frying pan. They are then pressed against the sides and the base of the pan.

Meanwhile, a stock is made with onions, green peppers, tomatoes, bay leaves, and seasoned with salt and pepper and some cumin. If you like, you can add some chill powder. Several whole cloves of garlic are fried in some oil with some dried red paprika peppers and these are then blended to a paste before being added to the stock.

The pan with the gachas is put in the middle of the table and the stock poured in. Everyone has a spoon and you just tuck in. You can also serve them on individual plates but then they cool down and aren’t so good. It was a really tasty meal.

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