Another very unique soup, this one comes from the Cauca department. Carantantas are the leftover material in the bottom of the pot that is peeled off after cooked corn masa is prepared, for empanadas for example. It is sold as a snack, fried like chips, or sold for the preparation of soup. Take the carantanta pieces and fry in 375°F oil for 30 seconds. Drain and serve as chips or in the soup as follows. If you cannot find them, prepare some Masa de Empanaditas Vallunas and fry them as you would the carantantas (see note).
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