Tom's Proletarian Kitchen

  Paraguay: Chipa ha Ñorairõ Sopa Paraguaya: Bread of the Strike Sopa Paraguaya (Paraguayan Cornbread) Yields: 8 servings Prep time: 15 minutes Cook time: 30 to 40 minutes Ingredients: 2 cups cornmeal (harina de maíz) 1 cup all-purpose flour 1 large onion, finely chopped 1 cup grated cheese (queso Paraguay or mild white cheese, for example mozzarella) 4 large eggs 1 cup whole milk 1/2 cup unsalted butter, melted, plus 1 tablespoon for sautéing 1 teaspoon salt Instructions: Preheat oven to 350°F (180°C). Grease a 9x9 inch or 8x8 inch baking dish. In a medium skillet, melt 1 tablespoon butter over medium heat. Sauté onions until translucent, about 5 minutes. Set aside to cool. In a large mixing bowl, beat eggs with milk. Add cornmeal, flour, grated cheese, salt, melted butter, and sautéed onions. Mix until well combined. Pour batter into the greased baking dish, spreading evenly. Bake for 30 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. ...

  Paraguay: Chipa ha Ñorairõ    Paraguay, like many countries in the Americas, has a fascinating history. But few are quite as singular. After gaining independence in 1811, revolutionary leader José Gaspar Rodríguez de Francia took power and didn't let go until his death in 1840. He sealed the country off from the outside world, funneled state money into infrastructure, enforced strict trade barriers, and even banned Spaniards of European descent from marrying one another in an effort to dismantle the old colonial racial hierarchy. Under his rule, Paraguay became one of the most advanced nations in Latin America while also becoming one of the most isolated.    After de Francia's death, the country didn't ease into the modern world. Instead, it was dragged into the War of the Triple Alliance in 1864, fighting Brazil, Argentina, and Uruguay. The result was one of the bloodiest conflicts in Latin American history, and Paraguay came out of it devastated. T...

  Ecuador: Mikuna Tinkunakuy Chaulafán de Pollo: Wok This Way Chaulafán de Pollo (Ecuadorian Chicken Fried Rice) Recipe Serves: 4 Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Ingredients: 2 cups cooked white rice (preferably day-old) 1 lb boneless chicken thighs, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 small onion, finely chopped 2 garlic cloves, minced 1 carrot, diced 1/2 cup frozen peas 3 tbsp soy sauce 2 tbsp vegetable oil 2 eggs, beaten 2 green onions, sliced 1 tsp ground cumin Salt and pepper to taste 1 tbsp fresh cilantro, chopped (for garnish) Instructions: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken, season with cumin, salt, and pepper, and cook until browned, about 5–7 minutes. Remove and set aside. In the same skillet, add remaining oil. Sauté onion, garlic, bell peppers, and carrot until softened, about 4 minutes. Push vegetables to one side, add beaten eggs to the empty side, and scramble unt...