Shambar (Soupe de Blé et de Porc de Trujillo)

The night before cooking, put the wheat berries in one bowl and the fava beans in another, cover each with plenty of cold water, and leave at room temperature overnight. This softens both so they cook evenly instead of staying hard in the finished soup.

• 250 g wheat berries
• 150 g dried fava beans

✅ C'est prêt quand : the wheat and beans have swelled and feel soft when pressed between your fingers

Heat the oil in a large, heavy pot over medium heat. Add the onion and garlic and cook, stirring, until soft and golden. Stir in the ají panca paste, cumin and achiote and cook for 2 minutes more, so the chile paste loses its raw edge and the fat turns a deep red.

• 2 tbsp vegetable oil
• 1 red onion
• 4 cloves garlic
• 3 tbsp ají panca paste
• 1 tsp ground cumin
• 1/2 tsp ground achiote

✅ C'est prêt quand : the onion is soft, the paste smells toasted and the oil has taken on a red colour