Frangollo, a dish made with crushed wheat, pumpkin, 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 tablespoon of salt
• 1 tablespoon 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 pot, melt the fat, then add the finely chopped onion and sauté until softened.

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.