Curanto: Halloween soup for Witches

Curanto is a traditional food of Chiloe Archipelago that has spread to the southern areas of Chile and recently Argentina. It is traditionally prepared in a hole, about a meter and a half (approx. one and a half yards) deep, which is dug in the ground. The bottom is covered with stones, heated in a bonfire until red.

Preparation

The ingredients consist of shellfish, meat, potatoes, potato bread, chapaleles, and vegetables (sometimes including also specific types of fish). The quantities are not fixed; the idea is that there should be a little of everything. Each layer of ingredients is covered with nalca (Chilean rhubarb) leaves, or in their absence, with fig leaves or white cabbage leaves. All this is covered with wet sacks, and then with dirt and grass chunks, creating the effect of a giant pressure cooker in which the food cooks for approximately one hour.

Curanto can also be prepared in a large stew pot that is heated over a bonfire or grill or in a pressure cooker. This stewed curanto is called pulmay in the central region of Chile.

History

It is believed that this form of preparing foods was native to the "chono" countryside and that, with the arrival of the southern peoples and the Spanish conquistadors, new ingredients were added until it came to be the curanto that is known today. However, there are some who claim that the curanto is more evidence to suggest the theory that asserts that there was contact between America and Polynesia in the pre-Columbian epoch, given that almost all Polynesian cultures have similar cooking methods known variously as "imu", "umu", "lovo", or "hangi".

Ingredients

3 green bell peppers, seeded and quartered
l c. parsley chopped
8 onions, peeled and chopped
8 garlic cloves, chopped
10 boiling potatoes, peeled and coarsely sliced
2 to 3 heads cabbage, with leaves separated
3 Ibs. pork loin, cubed
3 lbs. pork sausage, sliced
2 chickens cut into 8 pieces each
20 large mussels
20 sea scallops
40 clams
20 large prawns
15 blue crabs or soft shell crabs, and any other seafood available
2 quarts white wine
Salt to taste

Preparation

Use a very large pot. Spread half the peppers in the bottom of the pot, sprinkle with parsley and salt, follow with onions, garlic, potatoes, and a bit of salt. Spread the rest of the peppers in the pot, a layer of cabbage leaves, and follow with pork loin, sausage, chicken pieces and some salt. Follow with seafood and cover with cabbage leaves. Be sure to salt each layer separately. Pour wine over the layers. Top with the milcaos and chapaleles. Bring to a boil, reduce heat and simmer 25 to 35 minutes until cabbage is tender. If needed, add water to the "Pulmay."
This serves 10 to 12.
Note: I/2 the amount can be made and it will serve 6 to 8.

The technique to serve this dish is to do it in layers. The alcohol in wine evaporates, so it is a meal fit for any age.
The broth cooked everything is served in a cup and everything is accompanied by a good pebre.
Be near a bed to rest.

Ingredients

- 4 cups warm mashed potatoes
- 1 tablespoon lard
- 1 egg, beaten
- 1/2 cup finely crushed fried pork rinds (chicharrones)
- 1 cup all-purpose flour
- salt to taste
- 2 tablespoons vegetable oil for pan-frying

Preparation

1. Stir the lard and egg into the warm mashed potatoes until thoroughly incorporated. Combine crushed pork rinds with the flour, and stir into potatoes. Season to taste with salt if necessary.
2. Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick.
3. Heat the canola oil in a large skillet over medium heat. Fry the chapaleles on both sides until crisped and golden brown, 4 to 5 minutes per side. Alternatively, they may be baked in a 375 degrees F (190 degrees C) oven until golden brown, about 25 minutes.

Milcaos are prepared by mixing both cooked mashed potatoes with raw grated potatoes and some lard. It's a clever idea - the mashed potatoes form the binder that holds the the pancake together when fried.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 12 large potato pancakes

Ingredients

- 12 medium potatoes
- 3 tablespoons lard or vegetable shortening, at room temperature
- 1 tablespoon butter
- Vegetable oil for frying
- Salt to taste

Preparation

1. Place half of the potatoes in a pot of boiling salted water and cook until very tender when pierced with a fork.
2. Drain potatoes, and peel when cool enough to handle. Mash potatoes well with butter, and season with salt to taste.
3. Peel the remaining potatoes and grate peeled potatoes finely. Potatoes should be in very small pieces, almost ground. (Residents of Chiloé Island traditionally use a volcanic rock for this job).
4. Wrap raw grated potatoes in a dish cloth and squeeze very firmly to remove any water.
5. Mix grated potatoes with mashed potatoes in equal parts, starting with 1 cup of each. Add 1 tablespoon of lard and blend potatoes together with your hands to form a smooth dough. Add the rest of the grated potatoes, mashed potatoes, and lard and knead until you have a smooth dough.
6. Shape dough into round patties. Fill a pot or deep sided skillet with 2 inches of oil, and heat oil to 360 degrees.
7. Drop potato pancakes in hot oil and cook until pancakes are dark golden brown. Remove potato pancakes and drain on paper towels.
8. Serve warm.

Ingredientes

- 1 to 2 chilies (depending on how hot you want the sauce to be)
- 3 cloves garlic
- 2 c. fresh coriander, minced
- 5 scallions, minced
- 1 t. dry oregano
- 2 T olive oil
- 2 T red wine vinegar
- salt & pepper to taste
- 1/4 to 1/2 c. water if needed

Preparation

Place all the ingredients including 1/4 cup water in a blender and process until smooth. Add more water only if the sauce is too thick. Chill and serve with Sopaipillas. Makes about 1 1/2 cups.

The "Voladora" or flying Witch is a lower rank witch, having the ability to become a bird and she plays the role of a courier among witches and warlocks.
When her services are required, she receives from her superior a sort of mixture of seal oil and Natre Juice ( The Natre is a medicinal tree from which you can get a bitter liquid).

After drinking this beverage, the woman is locked up during some nights in a dark bedroom until this bitter drink starts to take effect and The Flying Witch throws up her intestines in wooden receptacle made of Ciruelillo or wood of "Alerce "( Sandarac tree), this wood is also known as "lapa". Her body gradually starts to dry,and she also starts to grow feathers and a beak. So she finally becomes a" Bauda", Once the process is finished, she hides her intestines and takes off to carry out all the missions she has been asked to do.
As the Flying Witch becomes a bird, the use of the Macuñ is not required (this is used by the rest of Witches and Warlocks to fly) Although she has this advantage , she is not allowed to participate in all the meetings and ceremonies held.

When her mission is finished she must fetch the "lapa" (wooden receptacle) with all her intestines and swallow them and wait until the spell effect finishes in order to become again a woman.

In case the "lapa" with all her intestines is stolen or the intestines are eaten by some animal. The unlucky witch will never be a woman again , remains as an animal and dies very soon since she doesn't have the digestive system animals have.

The "Bauda" is a dark bird from The South of Chile, it inhabits along the seashore, and lakes and lagoon banks where it usually finds food. People who have heardits quack say that it sounds like a mocking laugh or a creepy guffaw which makes you shiver.

This bird is also known as Huairavo and its scientific name is Nycticorax nicticorax obscurus Bonaparte.

It is about 56, 6 centimetres length and its wingspan is 112 centimetres It has a black back with metallic greenish highlights and the lower parts of its body are whitish. Its wings are grey and it has got a long yellow beak. Its feet are short and yellow. They usually have 2 or 3 white coming from the posterior part of their head. The young bird is grayish brown with lion like stripes.