Mississippi River Gps

TUNA STEW WITH AFRICAN FLAVOUR (KITCHEN CEUTA) PAN

Ingredients:

1 kg. Fresh tuna tacos

1 kg.

potatoes tacos

300 gr. peeled shrimp

large onion

Four green peppers

A red pepper

Three cloves of garlic

Two bay leaves

A

tablespoon paprika

Half a kilo of tomato paste

A glass of white wine

olive oil

Salt and pepper

A chopped cilantro

A spoonful of spice spikes

Preparation.

gilded in a pan and reserve the drained tuna. In a casserole we fried with garlic, onions, peppers, tomatoes, bay leaf and paprika finally. Add the white wine and potatoes to tacos, cover with water and let cook, half cooked add the spices, cilantro and shrimp, season and garnish with a little mint.

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REAL (KITCHEN CEUTA)

Ingredients:

1 kg. flour 50g

. baker's yeast

20 gr. salt

10 gr. bakery improver

50 gr. pitted prunes

50 gr. pitted raisins

50 gr. chopped nuts

50 gr. sprockets

100 gr. sugar

sweet wine (Malaga)

Warm water

Preparation:

The night before we left the raisins macerated in sweet wine. Sift the flour and a pot volcano where we add the salt, baking powder, concealer and sugar. Knead adding that support warm water until the dough pulls away from fingers, then add nuts, mix and leave to ferment the dough into the pan covered with a cloth in a rather warm. Once fermented the dough for about 30 or 45 minutes back to knead a bit and in a floured baking sheet or wax paper, put the gobs of dough to make buns. The oven has to be a low heat and when the bread is golden brown usually is ready. Ideal to take breakfast with jam or honey.

recipe from my friend Miguel Molina Parra.