Bolivian Cardan Broth With Coca Dumplings
Author: Kiran Jethwa
Prep time:
Cook time:
Total time:
Ingredients
- For the Broth:
- 1 Giant Pumpkin
- 1 Raw Bulls Penis & Testicles – otherwise known as Cardan (bulls shanks can be used as an alternative)
- Carcass of 3 chickens
- 4 Roughly Chopped Onions
- 2 Chopped Leeks
- 2 Heads Chopped Celery
- 1kg Chopped Carrots
- 1 Bulb Crushed Garlic
- 1kg Purple Potatoes
- For the Grilled Llama:
- 2 kg Llama fillet (alternatively use beef fillet)
- 200g Coca Leaf Powder (Pounded Coca Leaves)
- 200ml Olive oil
- Salt & Pepper to taste
- 200g Brown sugar
- Zest of 2 lemons
- For Chilli Salsa/Gremolata:
- 1 Bunch Parsley
- 1 Bunch Basil
- 500g Grilled Jalapenos (peeled, deseeded and chopped)
- Zest & Juice of 1 Grated Lemon
- Juice of 1 Lime
- 200ml Olive oil
- 50g Brown Sugar
- For the Potato Gnocchi Dough:
- 1kg Freeze Dried Potatoes (alternatively use potato flour)
- 200g Coca Leaf Powder
- Two Eggs
- 500g Cooked Pumpkin Flesh
- 1 tsp. Nutmeg
- Salt & pepper to taste
Instructions
- For the broth:
- Place the bull’s penis, testicles and chicken carcass into a pot of boiling water.
- To this, add chopped onions, leeks, celery and carrots and boil for three to five hours.
- Cut the giant pumpkin in half and place over the steaming broth to cook. Once tender, scrape out the flesh leaving a hollow vessel.
- Set the flesh aside for the gnocchi
- Once boiled, strain off the broth liquid into another pan, being sure to keep in some of the chunky vegetables.
- Then with the pan back on the heat, add in the chopped purple potatoes, and allow to cook till tender.
- For the Gnocchi/Dumplings:
- Grate the freeze-dried potatoes into a powdery flour
- To this add the coca powder and mix together.
- Crack two eggs into the mixture and stir to bind.
- Add the steamed, soft, pumpkin flesh into the coca, potato flour and egg mixture then knead.
- Using a teaspoon, shape the dough into small balls and place these into the pot of broth to cook.
- For the Grilled Llama:
- Mix the olive oil, salt, pepper, brown sugar and coca powder together in a bowl then roll the Llama meat in this mixture to marinade, leave for 20 minutes.
- With the barbecue as hot as possible, put the marinated meat on, and turn and remove from the grill when charred beautifully.
- For the Chilli Salsa of Gremolata:
- Barbecue the chillies till the skin is charred.
- Peel, deseed then chop roughly.
- Blend the parsley, basil and the grilled chillies with the olive oil
- Then add the grated lemon zest and lemon and lime juice. Finally, add a sprinkle of brown sugar and set aside.
- To serve: Fill a bowl with a good helping of the broth and ensure you have plenty of the gnocchi in each serving. Then place some sliced lama on top and drizzle some of the salsa over the top to lift the flavour of the whole dish!
