International Calendar 2018 - Dominican Republic Recipes - Buche de Perico and Mangu

Name: International Calendar 2018 - Dominican Republic Recipes - Buche de Perico and Mangu
Ingredients: 4 cups fresh yellow corn kernels; 1 quart water; 2 tsp. salt, plus more to taste; 3 tbsp. olive oil or butter; 8 oz. smoked ham or slab bacon, finely diced, or Spanish chorizo or Dominican sausages (longaniza), cut into ¼-inch dice; 4 garlic cloves, finely chopped; 1 medium onion (about 8 oz.) finely chopped (about 1½ cups); 1 medium red bell pepper (about 6 ozs.) cored, seeded, deveined, and finely chopped (about ¾ cups); 1 medium green pepper (about 6 oz.) cored, seeded, deveined, and finely chopped (about ¾ cup); ½ cup Tomato Sauce; 1/3 cup water or chicken broth; Finely ground black pepper; Salt to taste; 2 tbsp. finely chopped cilantro

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Dominican Republic recipes from the International Calendar 2018 - Buche de Perico: Corn Stew; Mangu: Green Plantain Purée

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Ingredients

4 cups fresh yellow corn kernels
1 quart water
2 tsp. salt, plus more to taste
3 tbsp. olive oil or butter
8 oz. smoked ham or slab bacon, finely diced, or Spanish chorizo or Dominican sausages (longaniza), cut into ¼-inch dice
4 garlic cloves, finely chopped
1 medium onion (about 8 oz.) finely chopped (about 1½ cups)
1 medium red bell pepper (about 6 ozs.) cored, seeded, deveined, and finely chopped (about ¾ cups)
1 medium green pepper (about 6 oz.) cored, seeded, deveined, and finely chopped (about ¾ cup)
½ cup Tomato Sauce
1/3 cup water or chicken broth
Finely ground black pepper
Salt to taste
2 tbsp. finely chopped cilantro