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- Cuisine: Uruguayan
Zulma Otero of Sydney's Casapueblo restaurant talks about the importance of food and football to the people of Uruguay.
How has your heritage affected your cooking?
I grew up with my mother's cooking.
Why is this dish representative of the cuisine of Uruguay?
This is old fashioned, simple, peasant food using ingredients at hand to create a wholesome and delicious dish to be shared.
Will you be following the World Cup?
Most probably and like in previous World Cups we'll have a small TV set somewhere in the kitchen.
Is food or football more important to Uruguayan people?
When the "celestes" (blue) are playing "the beautiful game" you can't think of food.
If you could cook a meal for one of your nation's football heroes, past or present, who would it be and why?
My choice would be Alvaro Recoba because he is a great player and he brings me back memories of long and enjoyable conversations with my dear friend Johnny Warren and both of us agreeing about how good Alvaro had played that week or the week before.
This interview is part of a series on chefs representing each of the countries in the 2010 FIFA World Cup. More interviews.
Ingredients
1 small whole pumpkinOlive oil
1-2 pinches of brown sugar
1 large onion, chopped
1 large red capsicum, chopped
2 cloves garlic, chopped
150 grams lean beef, cubed
250 ml beef stock or hot water
1 cup chopped tomatoes
1 Bay leaf
1 zucchini, chopped
1 corn on the cob, sliced into rounds
Pepper and salt to taste
1 peach or pear, chopped
Preparation
After washing with cold water a whole firm pumpkin, cut down into the top to make a lid and put aside.Empty the pumpkin scraping the seeds and stringy bits.
Put some olive oil in your hands and rub the inside.
Sprinkle with a pinch or two of brown sugar, put the pumpkin lid on and bake carefully for 45 minutes approx. It should be cooked but firm to hold the stew.
Now is the interesting part:
In a heavy pan brown chopped onions, peppers, a touch of garlic, good lean beef cut into cubes until vegetables are soft. Add stock and chopped tomatoes, oregano, bay leaf, black pepper, salt and cover the pan.
Reduce heat to low and simmer 15 minutes.
Add chopped sweet potatoes and cook for 15 minutes.
Add chopped zucchini and cook for 10 minutes and finally add corn rounds and pieces of fresh peaches and/or pears (the use of fruit depended always on the fruit tree available in the immediate surroundings) and cook, still covered for 5 minutes.
Pour the stew very carefully into the pumpkin and cover with lid and bake for approx. 15 minutes.
Place on a secure large serving dish and serve the "carbonada criolla".
If you enjoyed this Uruguay: Carbonada criolla recipe then browse more Uruguayan recipes, stew recipes, meat recipes, easy recipes and our most popular hainanese chicken rice recipe.
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