Egg Pasties | Colombia Arepa de hueva
58 Makes 4 pped • 5 ripe tomatoes, cho onions, ing spr of s che bun • 2 d finely choppe ely • 6 garlic cloves, fin chopped cilantro • ½ cup of chopped ) ves lea r de ian ( cor 0ml) • ¼ cup of olive oil (6 per pep ck • salt and bla meal) • 160g harina (corn lt sa p. ts • ¼ (300ml) • 1 ¼ cup boiling water • 4-5 eggs
How to make: Make the filling – Sauté the first four ingredients in olive oil. Season and put aside. Mix the harina and salt, then add hot water by the ladlefull, whilst stirring. When it becomes too thick to stir, use your hands to form a pliable mass. When it is cool enough to handle, roll out 1cm thick between two clear plastic sheets. Cut rounds of 15 cm diameter, fold over in half and carefully press the edges together. Deep fry until puffed up, but still white. Now comes the difficult bit: lift out the pasty and make a hole in the side, slip in some filling followed by a raw egg. Seal the hole. A couple more minutes in the deepfryer, and it will be ready: hot, crunchy and golden brown.
If you wan ta Arepa, just n easier version of le Prepare a ave out the eggs. filling of yo ur choice This could . be in fact anyt chicken, mushroom , hing mad e into a m with cooke ash d potatoe s and onio Put a spoo n. nful of this on each round, pre ss togethe r and deep-fry, once only !
Ana Carolina from Colombia is working as the Chief Vet of Piscilago Zoo. In the last two years she has been focusing on three animals in particular: the rare Orinoco crocodile Crocodylus intermedius [CR], the Southern river otter Lontra povocax [EN] and the Ana Carolina rare white-footed tamarin Sanguinus leucopus [EN]. She organised a workshop for veterinarians to study causes of mortality for white-footed tamarins in captivity, helping to maintain a captive breeding population of this beautiful endangered animal. White-foote
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otter Southern river