Basic

lentils (any type) (about 50 grams) • baking soda • Assorted seasonings (green onion, parsley, bell pepper) • hot water (about 480 ml)

raw carrot, grated • oat flakes or oat flour • Florets from 3 small broccoli stems (no stalks) • parsley, chopped • corn flour (masa harina) • Enough water • For the filling: 1 tomato, yellow onion, green onion, a pinch of salt, pepper, and a splash of lemon juice

cassava (about 500 grams) • salt • oil (about 240 ml) • anise seeds • panela (about 7 ounces or 200 grams) • water (about 240 ml) • whole cloves

tuna steaks (about 1 kilo) • onion • leek • bell pepper • bay leaves • Oil, preferably olive oil. If you don't have it or it's too expensive, use a good neutral oil (like corn oil) • Salt and pepper to taste

yuca (about 1 kilogram) • butter or margarine • shredded white cheese (I used mozzarella) • Nonstick cooking spray • Salt, to taste

small potatoes • small piece of onion and a little green onion (scallion) • Oil and salt • Shredded cheese, to taste • Optional: Ground annatto (achiote)

beef, cut into cubes (about 400 grams) • large potatoes • carrots • onion • garlic • red or green bell pepper • tomato sauce • bay leaf, 1 sprig rosemary • Oil, salt, and pepper • vegetable broth or water (750 ml)

cooked yuca (about 1 kg) • small zucchini with skin • Seasonings: 1 small onion, 1 green onion stalk • Dried oregano, salt, and garlic powder • egg • Shredded cheese, to taste • All-purpose flour (optional)

long-grain rice (about 200 grams) • water (about 480 ml) • salt • milk (1 liter) • freshly grated coconut (about 80 grams) • vanilla extract • ground cinnamon • sweetened condensed milk (about 14 ounces or 400 grams) • sugar (about 50 grams)

green plantains • tomatoes • onion • Vinegar • Salt • Olive oil • Garlic