Honduran Cornmeal Cake Soup

This Operation Rice Bowl recipe for traditional Honduran Sopa de Capirotadas — cornmeal cake soup — appeared in yesterday’s edition of The Visitor. Additionally, the newspaper featured a Catholic Relief Services worker who oversees and implements a number of development projects in Honduras, including those that focus on the needs of mothers and their children.

CRS began working in Honduras in 1959. Today the organization focuses on programs in isolated rural communities that lack the resources and infrastructure to sustain basic levels of health, sanitation, education and safe water. CJK

Honduran Cornmeal Cake Soup

(Operation Rice Bowl)

2 cups masa harina corn flour

1 1/2 cups queso blanco or mozzarella cheese, shredded

2 eggs, beaten

Photo courtesy of Operation Rice Bowl

1 cup warm water

1/4 cup oil

1/2 cup tomato, chopped

1/2 cup white onion, chopped

1/4 cup green bell pepper, chopped

1/4 cup oil

5 cups water

1 vegetable bouillon cube

1/2 tsp. cumin

1 1/2 tbsp. masa harina corn flour

1/4 cup chopped cilantro

White rice, cooked

Lime wedges

Cornmeal Cakes

 Mix masa harina and cheese. Add eggs and 1 cup water. Mix until dough is moist and holds together. Add more water, if needed. Form dough into small patties (about 3 inches in diameter).

Heat oil. Fry patties until golden brown on each side (about 1 minute per side). Drain on paper towel.

Soup

 Fry tomato, onion and pepper in oil until tender. Add water, bouillon cube and cumin. Slowly stir in masa harina to thicken soup. Bring to boil, then lower to medium heat. Add cilantro. Add cornmeal cakes carefully, so they do not break. Simmer for 20 minutes. Serve over white rice, with lime wedges.

Yield: 4 to 5 servings

A note from Carol: Masa harina corn flour can be purchased in Hispanic markets. According to the Baking Bites website, masa harina is a very finely ground corn flour made from corn that has been dried, cooked, ground up and dried again. It has a soft texture and reconstitutes easily with water.