Ropa Vieja Canaria (Canarian Old Clothes)

Ropa Vieja Canaria Photo: Kpjas [CC BY-SA 4.0], via Wikimedia Commons

Another traditional dish of Canarian Cuisine for you, Ropa Vieja Canaria, which really does literally translate to Canarian Old Clothes. Ropa Vieja is one of the national dishes of Cuba (unlike Cuban Rice, which appears to be a purely Canarian invention.) However, just to be even more confusing, the Canarian version of Ropa Vieja is different from the Caribbean version (which is shredded or pulled stewed beef served with rice), while the Canarian version has potatoes and chickpeas added directly to the dish. In Spain, the dish seems to have Medieval origins with the Cuisine of the Sephardic Jews, while the term ropa vieja has been explained as being from Arabic, to mean leftovers. And in parts of Spain, the dish is indeed prepared from the meat leftover from Cocido and in the Canaries, the leftover chickpeas and meat from Puchero is often used.

Ingredients:

1/2 Kg. Of chickpeas
½ Kg. Of beef
½ Kg. Of chicken meat
1 Kg. Of potatoes
3 cloves of garlic
1 pepper
1 onion
1 tomato
1 cup of white wine
1 cup of water or broth
paprika, pepper, thyme, bay leaf, cloves, salt and oil.

Method:

Soak the chickpeas the night before so they soften. 

The next day, wash and place them in a large saucepan with meat, salt and water. Once stewed, drain then shred the meat.

Next fry the meat and the chickpeas until they are crispy, and reserve.

Separately fry, with oil, the onion, pepper, peeled tomato and garlic, all previously chopped. Add the pepper and cloves. Once the frying is done, add the paprika, wine, thyme, bay leaf and a small cup of broth. Then add the meat and the chickpeas and heat for a few minutes. 

Finally, fry the potatoes in cubes and mix everything together.

La Laguna Ahora con la cocina tradicional: Ropa Vieja


Ropa vieja