Ingredients
- (1) chunk of gifted pork in exchange for fixing a guy's knife three months ago by thermoforming a PVC handle and attaching to the original blade
- (1) small zapallo - type of squash, like pumpkin
- (1) onion
- (6) cloves garlic - yes, I like garlic
- (1) large ñampi - similar to potato, but larger
- powdered milk
- salt
- pepper
- cumin
- soy sauce
- olive oil
- rosemary
- garlic powder - I told you, I like garlic
- salsa Lizano - like the ketchup of Costa Rica, a must-have in any PCV kitchen
Directions
- In pressure cooker you inherited from a previous volunteer, cook ñampi with salt, garlic powder, rosemary, and a little water
- Grill onions, garlic, and zapallo with a little olive oil. Once onions start to caramelize, add soy sauce and a splash of Lizano. Add cumin and pepper.
- Wash pork thoroughly. Remove stray pieces of bone as pork was butchered with a machete. Cut pork into small pieces. Add to onions and cook really, really well. You got the pork in a questionable plastic bag from a 10-year-old, so it's best to be cautious.
- Once ñampi is soft, mash and add powdered milk. Add water as necessary to get mashed potatoes consistency.
- Place mashed potatoes on plate and pour pork and onions on top. Light candles to have light to eat by. Enjoy romantic dinner, party of one.
