Samai Cuisine: Vegetables

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	MENU MOTE SAZONADO HONGOS GUISADOS soon CARROT TZIMMES soon FINOCCHI FRITTI soon GNOCCHI CON PESTO DI MACADAMIA soon

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MOTE SAZONADO
Yield: 4 servings

In Ecuador, mote or hominy grits, is a typical accompaniment for cuy asado, as well as for roasted or fried pig (hornado o fritada). The usual boiled mote is rather bland; motesazonado is a variation in wich the cooked grits are fried with onion and garlic in pork drippings and then seasoned with salt and cumin. I´ve kicked this recipe up a notch by using SAMAI Jungle Jerk seasoning instead.

The lard used for this in Ecuador would be mantecanegra or "mapa-huira", wich is the lard plus sediment left over from rendering pork fat and skin into manteca and chicharrones. As an alternative, scrape the sediment left from frying bacon and mix it with the rendered bacon fat. Keep this in a jar in the refrigerator until needed.

Ingredients:




	1 tb / 500 g 4 tbs / 60 g 1/2 cup / 50 g 1/2 tsp / 2 g 2 tsp / 9 g

Hominy grits (peeled)
Bacon drippings or lard
Finely sliced spring onion (scallion), including the green part
Minced garlic
SAMAI JUNGLE JERK seasoning

Fry the sping onions and garlic in the bacon drippings until golden brown. Add the hominy grits and the Jungle Jerk seasoning and continue frying over medium heat until the onions are brown and the grits golden. Serve.

For additional information about SAMAI JUNGLE JERK seasoning click HERE



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