Candinga in times past was a dish prepared by humble people from Honduras, due to the affordability of its main ingredient. Over time, it became a typical and representative dish of the gastronomy of all Hondurans.
It is a traditional dish that originated in ancient times as an accessible option for people with limited resources.
As the years went by, this dish has become a symbol of Honduran culinary identity, appreciated and enjoyed by everyone.
Its humble origin contrasts with its current recognition as a delicious expression of the country's gastronomic culture.
Candinga
Ingredients
1 Pork liver
1 Onion
1 Green sweet chili
2 Tomatoes
½ teaspoon of Achiote
Salt and pepper
2 tablespoons of Oil
1 pinch of Pepper
Preparation
Step 1 : In a pot, add water and boil the liver for 1 hour.
Step 2 : Meanwhile, in a skillet, add oil and sauté the chopped onion, sweet chili, and tomatoes.
Step 3 : Add the achiote, salt, and pepper to taste, and sauté the mixture for about 5 minutes.
Step 4 : Once the liver is cooked, cut it into small cubes and add to the sauté, mixing well.
Step 5 : Let it cook on low heat for about 30 minutes.
Preparation (simple version)
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