Fritanga

Fritanga Recipe from Bolivia: Pork, Onion, Tomato, and Chile Powder

Region / culture: Bolivia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Fritanga is a traditional Nicaraguan dish that is a hearty and flavorful stew made with pork ribs and a variety of spices and vegetables. This dish is perfect for a comforting meal on a cold day or for a special occasion with family and friends.

History

Fritanga has its origins in Nicaragua, where it is a popular dish enjoyed by locals and visitors alike. The dish is often served at celebrations and gatherings, as it is a delicious and satisfying meal that is sure to please a crowd.

Ingredients

2.2 lb (998 g) pork, preferably ribs
2 cups cold water
2 cups white onion, thinly sliced
1 cup tomato, peeled and diced
0.5 cup minced parsley
1.5 tsp ground cumin
1 tsp ground black pepper
1 tbsp crumbled oregano
4 cloves garlic, minced
1 tbsp minced mint
0.5 cup red chile powder
1 tbsp salt (to taste)
4 cups water or broth
1 cup green onion, thinly sliced
4 eggs (optional)

How to prepare

Cut the meat into small pieces.
Place the pork and the two cups of cold water in a large pot over high heat and boil until all the water evaporates, the meat has browned slightly, and some of the fat has rendered.
Remove the meat from the pot. Stir-fry all the other ingredients, in the listed order, using the fat left in the pot by the cooked pork. Return the pork to the pan and add the four cups of water or broth. Bring to a boil and then simmer until the meat is tender, about 2 hours. Try to maintain the initial amount of broth. If necessary, add boiling water to prevent the stew from becoming too thick.
Five minutes before serving, add the green onion and remove the pot from the heat. At this point, quickly stir in the beaten eggs (if using) to thicken the stew.

Variations

You can use chicken or beef instead of pork ribs for a different flavor.
Add vegetables such as bell peppers, carrots, and potatoes for added texture and flavor.

Cooking Tips & Tricks

Be sure to cut the meat into small pieces to ensure that it cooks evenly and absorbs the flavors of the spices and vegetables.

- Stir-fry the ingredients in the order listed to build layers of flavor in the stew.

- Add boiling water as needed to maintain the desired consistency of the stew.

Serving Suggestions

Fritanga is traditionally served with rice, beans, and fried plantains for a complete and delicious meal.

Cooking Techniques

Boil the pork ribs in water before stir-frying to render the fat and brown the meat slightly.

- Simmer the stew on low heat for at least 2 hours to allow the flavors to meld together.

Ingredient Substitutions

You can use chicken or beef instead of pork ribs.

- Substitute red chile powder with paprika for a milder flavor.

Make Ahead Tips

Fritanga can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Fritanga in a large bowl with a side of rice and beans. Garnish with fresh parsley or cilantro for a pop of color.

Pairing Recommendations

Fritanga pairs well with a cold beer or a glass of red wine. Serve with a side of tortillas or crusty bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

Fritanga is a good source of Vitamin A, Vitamin C, Iron, and Calcium.

Alergens

This recipe contains eggs.

Summary

Fritanga is a nutritious and satisfying dish that is rich in protein and essential vitamins and minerals. It is a hearty meal that is sure to keep you full and satisfied.

Summary

Fritanga is a delicious and hearty stew that is perfect for a comforting meal with family and friends. This traditional Nicaraguan dish is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Fritanga. It was many years ago, during a trip to Nicaragua, where I had the pleasure of tasting this delicious dish for the first time. The flavors were unlike anything I had ever experienced before - a perfect blend of savory and spicy that left me craving more.

I was determined to learn how to make Fritanga myself, so I sought out the help of a local chef who graciously shared his family recipe with me. The process was intricate and time-consuming, but I was captivated by the art of creating such a tantalizing dish. From selecting the freshest ingredients to marinating the meat in a special blend of spices, every step of the recipe was carefully crafted to perfection.

As I watched the chef expertly prepare the Fritanga, I couldn't help but marvel at his skill and precision. He moved with a grace and confidence that only comes from years of practice and dedication to his craft. I knew that if I wanted to recreate this dish at home, I would have to pay close attention and follow his instructions to the letter.

After hours of cooking and simmering, the Fritanga was finally ready to be served. The aroma that wafted from the pot was intoxicating, and I knew that I was in for a treat. As I took my first bite, I was transported back to that quaint little restaurant in Nicaragua, where I had first fallen in love with this dish.

From that moment on, Fritanga became a staple in my culinary repertoire. I would make it for family gatherings, dinner parties, and even just for myself on lazy Sunday afternoons. Each time I cooked it, I would think back to that fateful day in Nicaragua and smile, grateful for the opportunity to learn such a treasured recipe.

Over the years, I have shared the recipe for Fritanga with friends and family, passing down the tradition of this beloved dish to the next generation. It brings me joy to see others enjoy the fruits of my labor, just as I did when I first tasted it so many years ago.

As I sit here in my kitchen, preparing a pot of Fritanga for dinner tonight, I am filled with a sense of nostalgia and gratitude. This recipe has brought me so much happiness and connection to others, and I am grateful for the experiences that led me to discover it.

So, as I stir the pot and let the flavors meld together, I am reminded of the chef in Nicaragua who first shared this recipe with me. I may have stumbled upon it by chance, but it has since become a cherished part of my culinary journey. And for that, I am eternally grateful.