As I write this recipe, I get water in my eyes. A few days ago when I was back in Colombia I told my father that I would like to learn how the Changua he made for us when we were little is prepared.
Seeing him so carefully preparing a dish of his country, sharing with me his secret and explaining every step as if there was a camera to record it and with his good humor, was a moment, everyday as it was, that I will never forget.
What do you need?
1 changua bowl (casserole) (it is prepared individually):
1 cup water
1-1/2 tbsp chopped spring onions
1 cup milk
1-1/2 un chopped coriander with stalks (later remove)
1 tsp salt
1 piece of toast
1 cheese croissant
6 medium pieces of hut cheese (unripe cheese)
chopped coriander for garnish
Bring water to a boil in a CH-13-3 Black Pottery bowl over medium heat on the stove.
Add spring onions and let it cook for a minute. Then pour in the milk, add coriander. Before it starts to cook, add the pieces of toast.
Now lower the heat so that the milk does not evaporate. Remove the stems from the spring onions with a fork and add the two eggs. If you like soft eggs, let them boil for about 2 minutes. If you want them a little harder like me, give them a few more minutes.
Finally, add the curd and let it simmer. Serve with pieces of bread on top of the changua and a little chopped coriander for garnish.
Hmmmmmmmm … to never forget….