Wonderful cilantro: delicious and unique recipes

The coriander It is a very aromatic herb that belongs to the family of the Umbelíferas or Apiáceas, is widely used in the kitchen of many countries such as, in Asian cuisine, Latin American cuisine, Indian cuisine becoming an indispensable condiment to which it contributes its unparalleled flavor and with which we can prepare many recipes.

It is also known by other names such as coriander or coriander. In addition to flavor, coriander is an herb with nutritional and medicinal properties widely used in phytotherapy.

As it is more appreciated and its flavor is noticed, it is eaten raw, its flavor is intense, perhaps a little picantón. So when the cilantro is cooked the taste is less noticeable.

For cooking all parts of coriander, leaves, stems, fruits, seeds are used. In addition, fresh cilantro prepares the Green Mojito or coriander mojo typical in the Canary Islands, also tajine, guacamole, dressings and salads.

Cilantro broth, recipe Canaria

The cilantro broth is a traditional recipe in the Canary Islands, this recipe is also known as broth of potatoes, male broth, or broth of potatoes with eggs.

It is a recipe that keeps its tradition since it has been transmitted from generation to generation and in many homes it is part of the recipe book that we keep of our grandmothers and mothers.

This dish is enriched and becomes much more nutritious by adding some eggs, which are cascaded and put into the cauldron about five minutes before putting out the fire.

It is very easy to make, it is very tasty, we encourage you to prepare it and try it.


  • A bunch of cilantro.
  • One kilo of peeled potatoes, washed and cut into squares.
  • One onion, without skin, washed and cut.
  • 3 garlic cloves without skin and minced.
  • 100 grams of tomato, without skin and without seeds.
  • 4 eggs, (one egg per person).
  • A teaspoon of cumin in grain.
  • A teaspoon of sweet pepper.
  • Salt.
  • Extra virgin olive oil
  • A pinch of turmeric or food coloring.


For the potatoes to thicken the coriander broth at the time of cutting them, it is better to break them, breaking them means that once we put the knife to it we will pull it up, instead of making a smooth cut.

Wash the sprigs of coriander, we prick in a small way about 3 twigs and reserve about 5 more twigs. We put an olive oil fondito to heat in the cauldron to brown the onion.

When the onion is bobita, we add the cloves of garlic, the tomato without skin and without seeds and troceadito. We cook the fry with low heat and stirring from time to time.

When the frying is almost ready, add the sweet paprika, the ground cumin and the minced cilantro and stir.

Add the potatoes cut into squares, water in amount that covers the potatoes, a little salt, and cook with medium heat until it starts to boil.

Once it begins to boil, reduce the heat to a minimum, add the turmeric, stir, cover the cauldron and cook for about 40 minutes.

Cook the cilantro broth until the potatoes are tender. Before extinguishing the fire, about 5 minutes before, we shell the eggs and add them to the broth.

We also added the coriander twigs that we had reserved. Turn off the heat, let stand about 10 minutes.

We already have ready to taste our exquisite cilantro broth.

The cilantro broth can be eaten with a spoonful of gofio sprinkled on top, with blanched gofio, country olives with mojo, a piece of cheese or a good piece of bread.

Cilantro mojo

The coriander mojo or green mojo is prepared in the Canary Islands to accompany fish dishes, and also the wrinkled potatoes. It is very easy to do and it is very rich.


  • Half a bunch of coriander.
  • 5 cloves of garlic
  • Half a cup of extra virgin olive oil.
  • A splash of wine vinegar.
  • Half teaspoon of ground cumin.
  • A pinch of green pepper.
  • Salt.


Wash the bunch of cilantro well. We remove the skin from the cloves of garlic and chop them. Chop the cilantro well.

We put the minced garlic cloves and cilantro in a mortar and we crush everything well.

Add olive oil, pepper, a little salt, ground cumin and stir to mix well. Then add the vinegar splash and stir again.

We have the cilantro mojo in a bowl or sauce boat and take it to the table.

We already have ready the cilantro mojo that we can taste with any of these dishes, baked fish, boiled or fried fish, grilled squid, stewed or grilled octopus, grilled limpets, crumpled potatoes or parboiled potatoes. ThemesCanary recipes

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