Us LekkerBekke are really foodies and not soccer honcho’s – but the chances are that Uruguay, Mexico, Argentina, Paraguay, Brazil and even Chile will be battling it out for football supremacy… And to us that’s a really good excuse for a ‘Latino Americano’ snack platter!
Caipirinhas are a must-have to welcome your guests, as well as plates stacked with Mexican goodness – nacho’s, melted cheese, sour cream, tomato salsa and guacamole to set the tone.
Kick the meal off with a delicious, hearty, tummy warming Chippolata, Kidney Beans and Butternut Soup Snack from Paraguay.
Create a delicious snack platter (most of which you can buy readymade):
Beef and Chicken kebabs
Baby corn (pan seared with dried chilli, butter and lemon juice)
Pastels’ (pastry pockets filled with cheese and tomato) from Brazil (to save time just go and buy pasties at the Oriental Plaza or at Eastern Temptations in Greenside)
Finish off the night with a Caramel Tart from Uruguay or buy mini Caramel Tarts from your local home industry.
And if you really need to spice up your party, give everyone a shot of Tequila!
250 g Chippolata’s (Mini Pork Sausages)
125 g Lean Bacon
1 Onion, chopped
1 Chilli, chopped (without pips if you like it mild, with pips if you like it hot)
2 Garlic Cloves, chopped
½ Tbls Paprika
1 Tbls Cumin powder
1 tsp Coriander powder
500g Butternut, diced into small pieces
1 can (410g) Kidney Beans
1 can (410g) Chopped Tomatoes
6 Cups Chicken Stock
Croutons or Fresh Bread
Salt and Freshly Ground Black Pepper
Dash of Sugar
- Fry Bacon until crispy in heavy bottomed pot.
- Remove, drain on kitchen towel and chop. Keep aside.
- Fry Sausages in the same pan – don’t make it too hot or your sausages will pop.
- Remove, and dice into small pieces. Keep aside.
- Fry onion, garlic, chilli, paprika, coriander and cumin in fat of bacon and sausages.
(Add a dash of olive oil or knob of butter if there is not enough fat in the pot.)
- Add tinned tomatoes and chicken stock.
- Add Salt, Pepper and about a tablespoon of sugar.
- Add diced butternut and simmer until butternut is cooked, about 20 – 30 minutes.
- Add drained kidney beans and diced chippolata’s – heat through and check flavour.
- Add more salt or pepper if needed.
- Serve in hot bowls, topped with croutons, diced bacon and coriander.
- If you like your soup thicker add about 1 tablespoon of flour to your pot just after you have fried the onion and spices, stir through and then add the stock and tomatoes – just keep an eye out as you might need to top up with boiling water if it gets too thick.
- Or you can thicken it the French way – mix equal parts soft butter and flour into paste and stir it into your soup, let it simmer until dissolved, then add sausages and beans. Equal could be 1 tablespoon of each.
- You can leave the chilli if you don’t like it hot and spicy, or add more if you do.
- You can use Chorizo sausage instead of pork sausages.