Sopa de Carantantas

Corn Fritter Soup

Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

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).



  • 3 pounds beef ribs
  • 2 beef bouillon cubes
  • 1 tablespoon salt
  • 1 teaspoon minced garlic
  • 4 whole green onions*
  • 4 leaves cimarrón* or culantro
  • 4 sprigs oregano
  • 4 sprigs thyme
  • 4 sprigs cilantro
  • 1 pound (about 8) very small potatoes, halved
  • ½ cup Hogao del Pacífico
  • ¼ pound carantantas*
  • Oil for frying
  • ¼ cup minced cilantro


  1. In a medium stockpot or caldero*, place the ribs, quarts of water, the bouillon cubes, salt, and garlic; tie the green onions, cimarrón, oregano, thyme and cilantro into a bouquet garni and add to the pot. Bring to a boil over mediumhigh heat, lower the heat to medium, cover and simmer for about 2 hours.
  2. Add the potatoes and hogao, and simmer for 15 to 20 minutes or until the potatoes are done.
  3. Remove the bouquet garni and bones from the pot.
  4. Fry the carantanta pieces in 375°F oil for 30 seconds. Drain well. Add the fried carantantas and simmer for no more than 2 to 3 minutes.
  5. Add the cilantro and serve.