A little history about Puerto Ricans Afro Borinquen heritage.
Wednesday, April 8, 2009
Tuesday, March 10, 2009
recipe boricua style
recipe boricua style
Arroz Amarillo
Basic Puerto Rican Cooking 101
Rinse the rice using a metal strainer and shake off excess water.
Heat oil in a caldero, add the rice, water, Sazón, and salt. Water line should be about 1" above rice line. Too much water means rice will be sticky. Too little water and it won't cook through. Stir a few times to mix ingredients.
1 cup onions, chopped
½ cup green pepper, chopped
2 tbsp. garlic, crushed
2 Spanish chorizos, sliced
1 packet Sazón Goya with culantro and annatto
2 cups chicken broth
2 cups long grain rice
2 cups chick peas, cooked
½ cup red pepper, chopped
In a medium caldero add the chorizo and cook until golden brown. Add the onion, garlic, peppers and cook over medium heat for 2-3 minutes.
Add the other ingredients, season, cover and cook over medium heat for 20-25 minutes.
* Puerto Ricans use Spanish chorizo our recipes. This recipe calls for Spanish Chorizo (more like a sausage) not Mexican chorizo, which tends to crumble. For this recipe you need Spanish Chorizo. The flavor is different.
Arroz Con Pollo
2 cups uncooked rice
1 lb. chicken parts
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the liquid and the red peppers too.
1 teaspoon alcaparras
½ cup sofrito
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water
In a large caldero brown the chicken parts in the oil, 5 minutes each side.
Remove chicken from the pot and set aside. Don't put them on paper towels - we want any grease back in the pot.
Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a couple of turns only.
Cover and continue to cook over LOW heat for another 30 minutes or until the rice is tender.
Hints . . .
Don't concern yourself with weighing the meat too much. If you are serving 5 people just use 5 - 8 pieces of meat.
Resist the temptation to stir. Too much stirring causes the rice to become "amogollao" or sticky.
It is traditional to cook the chicken with bones and all. People will just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done, for decoration.
Don't let your rice get "ahumado" or smoked from cooking at too high temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a crockpot all day with seasonings and when you get home from work debone and use the broth to make the rice.
Carne Bif
(Corned Beef - traditional dish)
Olive oil
½ cup sofrito
¼ cup alcaparrado
1 can tomato sauce
¼ cup water
1 can corned beef
1 large potato, cooked and diced
Salt and pepper to taste.
Cook sofrito in olive oil. Add alcaparrado, tomato sauce, water, & potato. Simmer for about five minutes. Add beef, salt and pepper. This should be watery - may add more water is needed. This is usually served with tostones, white rice, and a salad.
2 pounds beef steak, thinly sliced
½ cup olive oil
2 tablespoons minced garlic
dash dried oregano leaves
2 large white onions, sliced in rings
¼ cup distilled white vinegar
1½ cups water
1 tsp. salt
1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).
(A)
2 tablespoons olive oil
3 tablespoons white cooking wine vinegar
1 tablespoon Adobo
1 teaspoon dried oregano
(B)
3 to 3-1/2 pounds beef eye of round
Use a long kitchen knife to make a deep incision in the meat, where you will insert the stuffing shortly.
Use a Dutch oven or large pot. Add the teaspoon of oil in (c) and heat in Medium until hot. Add the remaining ingredients in (C) and saute for two to three minutes.
Remove the pot from the roast and carefully remove the sauted ingredients. Allow to cool and then insert by spoonfuls into the slice in the meat. Do not fill all the way to the edge.
Add
Add the oil in (D) to the pot and set over Medium heat until hot. Add the meat and sear over the hot oil, turning several times to sear the whole surface of the meat.
Add the remaining ingredients in (D). Cook over medium heat, uncovered, until the liquids begin to steam. Bring the heat to low and cover the pot.
The meat should take about two hours to cook. The time may vary with the actual size of the beef and local conditions. Check often to ensure that there is enough liquid in the pot. When the meat is almost done, add the ingredients in (E). Cook until the meat and the vegetables are done.
Serve with white or yellow rice.
Albondigas
Makes about 15
Makes about 15
1 lb. lean ground beef
1/3 cup fine dry bread crumbs
½ cup sofrito
1 tsp. salt
½ tsp. black pepper
1 large egg, beaten
3 tbsp. hot water
½ bunch of cilantro finely diced
Mix all the ingredients together and form balls about 1½ inch in diameter. Brown the abondigas in a bit of oil and then add your favorite spagetti sauce and simmer for about 25 minutes until done. To serve without sauce, add about 1 cup water and simmer for about 25 minutes, covered.1/3 cup fine dry bread crumbs
½ cup sofrito
1 tsp. salt
½ tsp. black pepper
1 large egg, beaten
3 tbsp. hot water
½ bunch of cilantro finely diced
Arroz Amarillo
Basic Puerto Rican Cooking 101
¼ cup vegetable oil
2 cups uncooked white rice
4 cups boiling water
1 envelope Sazón Goya
1 tsp. salt
2 cups uncooked white rice
4 cups boiling water
1 envelope Sazón Goya
1 tsp. salt
Rinse the rice using a metal strainer and shake off excess water.
Heat oil in a caldero, add the rice, water, Sazón, and salt. Water line should be about 1" above rice line. Too much water means rice will be sticky. Too little water and it won't cook through. Stir a few times to mix ingredients.
Cook over high heat until water evaporates, then stir once or twice (too much stirring and rice might get sticky), bring the heat down to low, cover and cook another 25 minutes or so. Traditionally Puerto Ricans shape the rice to have a pyramid like mound in the middle in order to cook better - not necessarily true. That's it!
* Other suggestions. You can use beef or chicken broth to enhance the flavor and/or use bacon grease instead of vegetable oil. (Both my grandmothers used bacon grease and they lived to a very healthy 95 or so years. My great-grandmother cooked the same way and she lived way past 105). You can even add more than ¼ cup grease or oil - it will take better and be more grainy. If you don't have Sazón, use 1 can tomato sauce.
Make it more interesting by adding frozen mixed veggies at the same time you add all the ingredients. You could also add beans if you want.
This is just a basic rice recipe. To make white rice omit the Sazón.
ARROZ CON CHORIZO Y GARBANZOS
¼ cup olive oil 1 cup onions, chopped
½ cup green pepper, chopped
2 tbsp. garlic, crushed
2 Spanish chorizos, sliced
1 packet Sazón Goya with culantro and annatto
2 cups chicken broth
2 cups long grain rice
2 cups chick peas, cooked
½ cup red pepper, chopped
In a medium caldero add the chorizo and cook until golden brown. Add the onion, garlic, peppers and cook over medium heat for 2-3 minutes.
Add the other ingredients, season, cover and cook over medium heat for 20-25 minutes.
* Puerto Ricans use Spanish chorizo our recipes. This recipe calls for Spanish Chorizo (more like a sausage) not Mexican chorizo, which tends to crumble. For this recipe you need Spanish Chorizo. The flavor is different.
Arroz Con Pollo
2 cups uncooked rice
1 lb. chicken parts
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the liquid and the red peppers too.
1 teaspoon alcaparras
½ cup sofrito
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water
In a large caldero brown the chicken parts in the oil, 5 minutes each side.
Remove chicken from the pot and set aside. Don't put them on paper towels - we want any grease back in the pot.
Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a couple of turns only.
Cover and continue to cook over LOW heat for another 30 minutes or until the rice is tender.
Hints . . .
Don't concern yourself with weighing the meat too much. If you are serving 5 people just use 5 - 8 pieces of meat.
Resist the temptation to stir. Too much stirring causes the rice to become "amogollao" or sticky.
It is traditional to cook the chicken with bones and all. People will just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done, for decoration.
Don't let your rice get "ahumado" or smoked from cooking at too high temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a crockpot all day with seasonings and when you get home from work debone and use the broth to make the rice.
Carne Bif
(Corned Beef - traditional dish)
Olive oil
½ cup sofrito
¼ cup alcaparrado
1 can tomato sauce
¼ cup water
1 can corned beef
1 large potato, cooked and diced
Salt and pepper to taste.
Cook sofrito in olive oil. Add alcaparrado, tomato sauce, water, & potato. Simmer for about five minutes. Add beef, salt and pepper. This should be watery - may add more water is needed. This is usually served with tostones, white rice, and a salad.
B
istec Encebollao
Easy as 1-2-3
istec EncebollaoEasy as 1-2-3
2 pounds beef steak, thinly sliced
½ cup olive oil
2 tablespoons minced garlic
dash dried oregano leaves
2 large white onions, sliced in rings
¼ cup distilled white vinegar
1½ cups water
1 tsp. salt
1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).
2. Dump contents of bag in a heavy skillet and bring it to a boil. Cook over low heat, covered, for about 40 minutes or so. The meat will be very tender and tasty.
Serve with white rice and tostones....Carne mechada
(Puerto Rican pot roast)
Serves about 8
(Puerto Rican pot roast)
Serves about 8
(A)
2 tablespoons olive oil
3 tablespoons white cooking wine vinegar
1 tablespoon Adobo
1 teaspoon dried oregano
(B)
3 to 3-1/2 pounds beef eye of round
Combine the ingredients in (A). Season the beef with this mixture. Allow to stand for at least ten minutes.
(C)
1 teaspoon olive oil
1/4 pound cooking ham, diced
1/3 teaspoon ground garlic
1/2 teaspoon Adobo
6 onion or pimento-filled olives, diced(D)
2 tablespoons olive oil
2 cups cooking wine
1 cup water
salt and pepper to taste (E) 2 carrots, diced
3 medium-sized potatoes, diced
Use a long kitchen knife to make a deep incision in the meat, where you will insert the stuffing shortly.
Use a Dutch oven or large pot. Add the teaspoon of oil in (c) and heat in Medium until hot. Add the remaining ingredients in (C) and saute for two to three minutes.
Remove the pot from the roast and carefully remove the sauted ingredients. Allow to cool and then insert by spoonfuls into the slice in the meat. Do not fill all the way to the edge.
Add
Add the oil in (D) to the pot and set over Medium heat until hot. Add the meat and sear over the hot oil, turning several times to sear the whole surface of the meat.
Add the remaining ingredients in (D). Cook over medium heat, uncovered, until the liquids begin to steam. Bring the heat to low and cover the pot.
The meat should take about two hours to cook. The time may vary with the actual size of the beef and local conditions. Check often to ensure that there is enough liquid in the pot. When the meat is almost done, add the ingredients in (E). Cook until the meat and the vegetables are done.
Serve with white or yellow rice.
AfroBorinquen
| In 1509, Juan Garrido, a free black man and conquistador, arrived on the island of Puerto Rico as part of Ponce de León's entourage. Juan Garrido is reported to be the first black man ever to set foot in Puerto Rico. Africans were part of the formation of the "Puerto Rican" culture and identity from the very beginning, helping to shape our music, art, language, and heritage. From the early colonial times there were free black citizens, freed slaves, and "cimarrones," or escaped slaves. Christian convert slaves, also known as "ladinos" (slaves who spoke bozal Spanish), accompanied Ponce de León to Borinquen in 1509. | Yo sabe señó Manué ta jabrando ma de mí que ta nomorá de ti y tú le correspondé Toro Nasaria yo sé manque tú me tan negando, por eso tan despresiando mi corasó sinfelí ¡Ay! tibiri corona inguaco, ¡ay! tibiri, biri, que ne ¡ay! tibiri, que negro fua . . . de branco que tan diablá. Nasaria, mio chiquita, la pena me ta muriendo, y tú siempre ta riendo sin cuedate tú de mi. excerpt unknown poet Bozal Spanish copla . . . |
The slave "trade" did not reach the island until 1519. The slaves were brought in to work the sugar cane fields. Between the years 1530 and 1540, the slave population reached its highest level, with slaves surpassing Spaniards 5 to 1. Slavery was abolished on March 22, 1873.
The African imprint in Puerto Rican culture is apparent in many ways: foods such as gandules, cocos, bacalao, yames, funche, plátanos and pasteles; music such as bomba and plena; and in our vocabulary with words like borundanga, and fufú. The most distinct African cultural influence comes from the Yoruba tribes in Africa. Our music and dance are finely seasoned with sabor Africano.
Part of the undisputed African legacy on the Puerto Rican culture includes a peculiar speech pattern. The West Africans brought to the island spoke "bozal" Spanish, a mixture of Portuguese, Spanish, and Congo - much like the poem excerpt on this page. Many Puerto Ricans have the habit of swallowing the "s," and often pronounce the "r" as an "l". This is because in the African tongue there is no "s" or "r" sound.
Puerto Rico's negroid poems written by Luis Pales Matos and Fernando Fortunato Vizcarondo and others record Puerto Rico's Afro-heritage.
Taíno words in the Puerto Rican Vocabulary
| areyto - Taíno ceremony that includes song, music, dance, and history barbacoa - a 4 legged stand made of sticks used for cooking batea: large tray batey - yard area - bohio - typical round home of Taínos Boricua - valiant people Borikén - Great Land of the Valiant and Noble Lord burén - flat cooking plate or griddle cabuya - fishing line cacique - chief canarís: water vessels caney - square house for Chiefs and Shammans only canoas/piraguas/cayucas/kurialas: canoes Caribe -strong people casabi - yuca bread cibucanes: used to extract poinsonous juice from Yuca coa - farming tool - a wooden stick used to work the soil cokí - coquí - small tree frog colibri - hummingbird conuco - farming area - mounds of loose soil cucubano - lightning bug ditas y jitacas: food vessels made from higüero dujo - chair with short legs fotuto - sea shell trumpet guanín - chief's medallion Guaraguao - red tailed hawk guatiao - exchanging named and becoming blood brothers iguana - lizard Inrirí - Wood Pecker jamaca - hammock jicotea - land turtle jurakan - storm jutía - small rabbit-like creature Lukiyó - sacred mountain mabí - fermented drink made from Mabí tree macana - weapon - club mime - small fly nagua - loin cloth used by married women nasa: fishing mesh or net natiao - brothers tabacú - tobbaco uguaca - parrot Yocahú - God yucayeque - Taíno village |
our flags
 Sky blue is preferred by the PPD and was the original blue back in 1895. |  Dark blue is the shade for the PNP as it resembles the blue in the US flag. |  Light blue is the choice for the PIP following their independent spirit. |
Our song
"La Borinqueña"
donde he nacido yo,
es un jardín florido
de mágico primor.
Un cielo siempre nítido
que sirve de dosel
y dan arrullos plácidos
las olas a sus pies.
Cuando a sus playas llegó Colón
exclamó, lleno de admiración;
¡Oh! ¡Oh! ¡Oh!
Esta es la linda
tierra que busco yo.
Es Borinquen querida la hija,
del mar y el sol,
del mar y el sol,
del mar y el sol,
del mar y el sol,
del mar y el sol.
Letra: Manuel Fernández Juncos
Música: Ramón Collado
Autor: Félix Astol Artés
Música: Ramón Collado
Autor: Félix Astol Artés
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