One of the goals of Quemao Viejo is achieve full sustainability. At least get close enough!
Nowadays food dependency is total. At least in cities. Once I read that only three days without food supply to supermarkets would produce a collapse of society as we know it. Three days!!
Ops! Sorry, what a way to start the post…
I am trying to learn about local edible plants. People used to collect and eat them in the past, but now it is easier to go to the shop, so they grow wild in abundance.
I am starting with this wild chard, and to make it a bit more fashionable, more “haute cuisine”, I am cooking “pakora” with it, following the receipt that my Indian friend Rakesh thought me once in Sheffield. Ha, ha…we spent half evening cooking pakora to take them to the lantern festival, and when we offered them to people, for free!, they were looking at us like if we came from mars!!
This is the plant, growing wild and ready for collection:
The ingredients: Chard, oil, eggs, and flour. Probably the proper receipt has more things, but I can’t remember… Obviously, without “curry” spices it would be just buttered chards, so spice it up!
Dead easy…put the chards in a pot with a bit of oil. Steam them till they reduce ( Like spinaches) Keep in mind that what looks like lots of them after five minutes get reduces to nearly nothing. After that, dust the reduced chards in a boll with abundant flour. Them whisk the eggs and pour them into the boll till it gets to a disgusting sticky consistency ( how difficult to be a great chief!). Make little balls with the paste and deep fry them in very hot oil till they get a gold colour:
I know, I know…they look like fried bats!! But delicious, I promise!