Vegan biche
Biche is a very typical Ecuadorian coastal soup dish, traditionally made with white fish, but what makes it interesting is the contrast (and perfect balance) between all flavours: cassava, plantains, sweet corn, sweet potato, peanut, coriander… and refrito! It is the basis for most Ecuadorian dishes and consists of sautéed onion, garlic and achiote!
Ingredients
Directions
Step 1
First, prep all the veggies: cut each corn kernel in 3 pieces, the green pepper in halves, finely chop the spring onion, make sweet potato and cassava dices (and take the stem out of the centre of the cassava).
Step 2
When the refrito is ready, add 6 cups water, the green pepper halves, the chopped spring onion, and 4 corn pieces. Cut off the additional 2 kernel pieces in the pan as well.
Step 3
Bring to the boil and add the cassava dices, sweet potato dices, greens and oregano.
Step 4
Grate the plantain. With half of it and 1tbsp peanut purée, make small balls. Add them to the pan, along with the other grated half.
Step 5
Cover and simmer for 20mn, then add 3tbsp peanut purée, stir well and simmer for another 5-10mn until the texture has thickened. Add salt to taste.
Step 6
Take the green pepper and oregano sprig out.
Step 7
Serve with lime and fresh coriander.
