At this stage you can optionally add a half glass of red wine and allow to reduce. Next, transfer all the contents to a pressure cooker add water and crumble in the cube of Ricostilla with a little pepper and salt. Stir again and cook for 25-30 minutes. The cubes are available at Latino supermarkets around Elephant & Castle. However, you can also use your own stock, although, sometimes the juices created by using a pressure cooker are flavoursome enough by themselves.
Lastly, finely chop the vine tomato, spring onion and parsley and add to mix. Cook for a further 5 minutes. Ladle into wide deep bowls, garnish with roughly torn parsley and serve.
Last time I had this dish at a big family event in Cali we picked the dessert from the mango tree overhanging the dining tables where we were eating. Peeled and sliced within 5 minutes, you couldn’t get fresher than that.
After dinner they chose to play the old pastime of “get the gringo drunk” on Aguardiente, a lethal spirit made from sugar cane and flavoured with anise. After several rounds, they were falling off their chairs and waiting and watching, and not understanding why I was not falling off mine. I was still lucid and knocking them back. By the end of the evening most of them could barely walk; they never tried that one again. They didn’t bank on the Irish blood.