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Watercress soup


1/2 kg of watercress, 1/2 kg of potatoes, ¼ kg of pork ribs, ¼ of white beans, 150 gr. yam, 2 tender pineapples, 1 tomato, 1 onion, 1 green pepper, 3 cloves of garlic, ½ cup of oil, saffron, salt and water.


1. Soak the beans the night before to soften them.

2. Put the ribs with the white beans, pineapples and yams in a cauldron, add three liters of water and put it on the fire.

3. Halfway through cooking, add the watercress, potatoes, onion, tomato and pepper, all chopped, with the salt, saffron, crushed garlic and oil.

4. Leave over medium heat until fully cooked.

It is usually eaten with soft cheese and gofio.


If you want that characteristic bitterness of watercress to soften, soak them for a couple of hours before cooking.

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