Canarian Zalewajka

Ingredients

In this Canarian adaptation of Zalewajka, we incorporate the flavors and ingredients commonly found in Canarian cuisine. We replace some of the traditional Polish ingredients with Canarian staples such as gofio and mojo sauce, which add a unique twist to the dish. Additionally, we infuse the soup with Canarian spices like cumin and paprika to enhance the flavors and create a fusion of Polish and Canarian culinary traditions. We alse have the original recipe for Zalewajka, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1/2 small cabbage, shredded 1/2 small cabbage, shredded
• 1 cup (120g) gofio (toasted grain flour) 1 cup (120g) gofio (toasted grain flour)
• 2 tablespoons mojo sauce 2 tablespoons mojo sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 6g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Stir in the ground cumin and paprika, and cook for an additional minute to release their flavors.
3. 3.
   Pour in the vegetable broth and bring it to a boil.
4. 4.
   Add the diced potatoes, sliced carrots, and shredded cabbage to the pot. Reduce the heat to low and let the soup simmer for about 15 minutes, or until the vegetables are tender.
5. 5.
   In a small bowl, mix the gofio with a little water to form a smooth paste. Add this paste to the soup, stirring well to incorporate it.
6. 6.
   Stir in the mojo sauce and season the soup with salt and pepper according to your taste.
7. 7.
   Simmer the soup for another 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Canarian Zalewajka hot, garnished with fresh parsley.

Treat your ingredients with care...

• Gofio — Gofio is a toasted grain flour commonly used in Canarian cuisine. It adds a unique flavor and texture to the soup. If gofio is not available, you can substitute it with cornmeal or whole wheat flour.
• Mojo sauce — Mojo sauce is a traditional Canarian sauce made with garlic, olive oil, vinegar, and spices. It adds a tangy and slightly spicy kick to the soup. You can find mojo sauce in specialty stores or make your own by blending garlic, olive oil, vinegar, cumin, paprika, and chili flakes.

Tips & Tricks

• For a heartier version, you can add cooked chickpeas or white beans to the soup.
• Adjust the spiciness of the soup by adding more or less mojo sauce according to your preference.
• Serve the Canarian Zalewajka with crusty bread on the side for a complete meal.
• Feel free to customize the vegetables in the soup based on what is in season or what you have on hand.
• Make a larger batch of the soup and freeze the leftovers for a quick and satisfying meal on busy days.

Serving advice

Serve the Canarian Zalewajka as a comforting main course for lunch or dinner. Accompany it with a side of crusty bread and a fresh green salad to complete the meal.

Presentation advice

Garnish the Canarian Zalewajka with a sprinkle of fresh parsley to add a pop of color. Serve it in deep bowls to showcase the vibrant colors of the vegetables and the rich broth.