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Argentinean
recipes


Recipes
from Cuba

 

All saints' bread

 

Choripan

  • 500 GRAM FLOUR
  • 50 GRAM BUTTER, soft
  • 1 TSP YEAST
  • 1 EGG
  • 3 TBSP SUGAR
  • 1 TSP SALT
  • 50 GRAM RAISINS
  • 50 GRAM DRIED CURRANTS
  • 1/2 TSP CINNAMON
  • 1/2 TSP NUTMEG, grated
 
  • 2 FRENCH BREADS, sliced lengthwise
  • 250 GRAM CHORIZO, sliced
  • 100 GRAM GHERKINS, sliced
  • 2 ENDIVES, cut
  • 1 TBSP SUGAR
  • 2 TBSP MUSTARD
Mix the flour, butter, eggs, sugar, salt, yeast, nutmeg and cinnamon and with 1 1/4 cup water and knead for 5 minutes. Add the raisins and currants and knead 1 minute more. Allow the dough to rise for one hour. Put the dough in a round greased baking pan and let it rise one hour more. Bake the bread 40 minutes in the oven at 180 degrees Celsius.

In Western Christianity, the Solemnity of All Saints or Alls Saint's Day is celebrated on the 1st of November. The believers commemorate only those, who have truly seen God and thus most be really in heaven. Click on culinary calendar for Links between cooking and historical events.

Stir fry the endives 5 minutes, add the sugar. Open the breads. Distribute first the gherkins over the bread, followed by the chorizo, the endives and the mustard. Put the bread in the oven at 180 degrees Celsius for 5 minutes.

Choripan was probably invented in Argentina but is also served in other parts of South and Middle America like Cuba. Chori is the first part of chorizo and pan is crusted bread. Originally it is served with fried onion instead of endives.