Watercress is, perhaps surprisingly, a staple food on the Canary Islands. a surprise in dry Lanzarote, perhaps, but the peppery superfood has long been cultivated in the western Islands. This hearty soup is a speciality of La Gomera, and is one of the best ways to enjoy gofio.
INGREDIENTS
• One packet of watercress (berros)
• 2 potatoes, peeled and diced
• 250g of pork ribs
• 2 fresh corncobs, halved
• 250 g pumpkin or courgette, diced
• 250 g pinto beans (judias pintas)
• 100 mls white wine
• 1 green pepper
• 1 onion
• 1 tomato
• 3 garlic cloves
• Cumin, fresh coriander
• Olive oil
• At least 1.5 litres of chicken stock or water
METHOD
1. Soak the beans overnight.
2. Chop the onions and pepper finely and fry in a deep saucepan until onion is soft. Add white wine and cook for 5 minutes. Grate the tomato and add, with the cumin,
3. Add all other ingredients apart from the water cress and coriander, to the pot, cover with water or stock, bring to the boil and simmer for 25-30 minutes. Meanwhile, chop the watercress as finely as possible, removing only the thickest stalks. Chop the coriander.
4. Add the greens to the pot and cook for a further 10-15 minutes.
Chef ’s tip: Serve with a bowl of dry gofio on the side. Diners can spoon the broth from the soup into the gofio and stir into a delicious paste, which can then be eaten with “spoons” made from a quartered red onion.
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