Corn Chulpe (see note) - 2 cups
Vegetable or olive oil - 3 tablespoons
normal or sea salt - 1 teaspoon
1
Heat the oil in a large, heavy-bottomed skillet over medium heat.
2
Add the chulpe and mix coat with the oil.
3
Cover the pan and cook as you would for popcorn, Shake the pan from time to time not to let the pellets burn.
4
The seeds will start popping (without turning inside out, like popcorn) and will get a golden brown color after a time.
5
They are ready when it pops decreases, just about 10 minutes.
6
Mix the Cancha with salt to taste and serve warm or at room temperature.
CategorySnacksCookingEcuadoriaans
Ingredients
Corn Chulpe (see note) - 2 cups
Vegetable or olive oil - 3 tablespoons
normal or sea salt - 1 teaspoon