MEGA BLOGGING MARATHON – APRIL 2018
#87TH BLOGGING MARATHON
THEME: EXPLORE THE FLAVORS – INTERNATIONAL BREAKFAST
“Breakfast like a King, Lunch like a Prince and Dine like a Pauper”
We are once again going through water cuts…you read right not power cuts but water cuts. We’re in the 21st Century and basic amenities like water, power and garbage collection are missing in the second largest city of Kenya. Its a shame! We live in what’s suppose to be the upmarket area on the island and we’ve not had piped water ever since my hubby’s family opted to live in this area. We heavily depend on the borehole which is not enough for 240 apartments. Now I have to get up early and race with the clock to get breakfast and lunch ready, get the washing machine going, wash up whatever utensils I used, fill buckets with water and take a bath all before 10a.m. By the time the maid gets to work half the jobs are done. Usually at this time we should be having the long rains but its sweltering hot. Enough of my woes. Let’s get down to the recipe for Day 3.
Day 3 C is for Changua. Its a milk and egg soup that is famous as breakfast in the country of COLOMBIA. Its very popular in the Central Andean region. The cold weather calls for a hearty hot breakfast. Its suppose to be good also for does who have a hangover. Some regions serve the soup with a few potato pieces in it, some without. Stale bread called Calado or arepa can be served on the side or dunked into the soup. Nowadays potatoes, butter,garlic and other herbs are added to make it more thicker and tastier. If calado is not available any type of bread can be served with the soup.
When I read the recipe I was a bit apprehensive about tasting milk soup and then thought why not as we sometimes add milk to a soup to thicken it like mushroom soup. Some recipes took equal amounts of milk and water and some half the amount of milk. Feel free to choose whichever your prefer.
Check out the recipe for this delightful soup.
CHANGUA (COLOMBIAN EGG AND MILK SOUP)
Recipe source: My Colombian Recipes
1½ cup water
1½ cup milk
a generous pinch of salt
1 tbsp chopped scallions
1 tbsp chopped fresh coriander
¼ tsp pepper powder
- Add milk and water into a deep pan or a stockpot. Add salt.
- Bring the mixture to a boil over medium heat.
- Break one egg into a small jug without breaking the yolk.
- When the mixture begins to boil add the egg into the liquid gently.
- Break the other egg and add it to the boiling liquid.
- Let the mixture cook for 3 minutes for a soft yolk or for 5-6 minutes for a firmer yolk.
- Put coriander and scallion into 2 bowls.
- Spoon one egg each into the bowls.
- Add the soup.
- Sprinkle with pepper. Add bread to the soup or serve it on the side.
- For a thicker soup add a few potato pieces.
- Add herbs and garlic if you like.
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