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From Wikipedia, the free encyclopedia

Shrimp asopao
Shrimp asopao

Asopao is a stew originating in Puerto Rico.[1][2] Asopao can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. Asopao is Puerto Rico's national soup and one of the most important gastronomic recipes in Puerto Rico.

Versions of asopao are found in many Caribbean locales, including the Dominican Republic, where the addition of chicharrones de pollo (small bits of fried chicken or chicken skin) is characteristic.[1] It is typically flavored with bay leaf and oregano, along with sofrito, and rice being the most important part. Asopao de gandules is made from pigeon peas, pork, mashed green banana and dumplings made from green plantains, potato, squash, annatto, and flour. The dumplings are made into golf size balls and often seasoned with herd. They are then fried and then placed into the broth with pigoen peas and other ingredients. [3]

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  • ✪ Asopao de Camarones
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Transcription

References

  1. ^ a b Raymond Sokolov (1993). Why We Eat What We Eat: How Columbus Changed the Way the World Eats. Simon and Schuster. pp. 44, 49–50. ISBN 9780671797911. Retrieved 29 July 2019.
  2. ^ José Luis Díaz de Villegas (2004). Puerto Rico Grand Cuisine of the Caribbean. La Editorial, UPR. p. 138. ISBN 9780847704156. Retrieved 29 July 2019.
  3. ^ Charles M. Tatum (2013). Encyclopedia of Latino Culture: From Calaveras to Quinceaneras [3 Volumes]: From Calaveras to Quinceañeras. ABC-CLIO. p. 419. ISBN 9781440800993. Retrieved 29 July 2019.
This page was last edited on 22 December 2019, at 13:06
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