Frangollo, cracked wheat stew with squash and pancetta

Ingredients

• 500 g of frangollo (crushed wheat)
• 1 kg of keperí (azotillo)
• 1 kg of pumpkin (yellow and soft)
• 250 g of salt pork
• 2 large sweet potatoes
• 2 liters of water
• 1 teaspoon of salt
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 onion
• 2 tablespoons of kidney fat
• 1 bunch of green onions

Thoroughly wash the frangollo and let it soak in boiling water for about half an hour.

Cut the keperí into pieces, peel and chop the pumpkin, then peel the sweet potatoes.

In a large saucepan, melt the fat and add the finely chopped onion, cooking until lightly browned.

Season with salt, cumin, and paprika, stir, then pour in 2 liters of boiling water and add the frangollo.

Add the bacon cut into strips, the sweet potatoes, and the remaining pumpkin, then let it cook for another half hour.

Serve, garnishing each plate with finely chopped green onions.