Waterlooplein Flea Market in Amsterdan, Netherlands

Waterlooplein is located in the noisy center of Amsterdam for over a hundred

years and is home to one of the most historic flea markets in the Netherlands.
The market, which runs from Monday to Saturday, is made up of more than 300
stands that exhibit a wide range of products. The trade of old books, new or
second-hand clothes, bicycles, bric-a-brak, furniture and trinkets, scarves, hats
and T-shirts and souvenirs typical for less than in souvenir shops.

Many visitors walk daily through the narrow streets of the market, looking for
retro-old, unique and crazy clothes ..., to see if there is something that they like
between second hand and the new products. Unlike other markets and shops in
Amsterdam, this is one of the few places where you can try to negotiate.
Several small cafes also surround the square, so you can take a break from the
hustle and bustle of shopping.
Sambumbio de Bacalao

The "sambumbio", classified among Creole soups and broths, receives that
name in the South of the country, while in the Cibao they call it "chambre" and
in the Capital they also call it "chapeo".

Although the name hints at its origin, Hugo Tolentino Dipp sheds light on it
when on page 100 of his work Itinerario Histórico de la Gastronomía
Dominicana points out the possibility that it is a creation of the rebellious slaves
and precisely follows: "There is a recipe Guandul mixed with rice and some
other meat, pumpkin, vegetables, garlic, onion and orange sour called chambre.
It is a dish made with what was left, it was the food of the poor, of slaves at the
beginning ".

It is one of those dishes that although they start from the same base, it varies
from family to family.

Ingredients

1 pound of cod
1 pound of pigeon peas
1 coconut
1 cup of evaporated milk
1 pound of potatoes
1 pound of yautía
1 pound of yucca
1 pound of auyama
1 green banana
1 carrot
1 onion
4 cloves of garlic
3 chili peppers
1 sprig of celery
1 tablespoon of oil
Salt and pepper to taste
1 sprig of parsley

preparation

The cod is put to rest for 24 hours, changing the water constantly, then boiled
cod and pigeon peas in separate pots. Sauté garlic, onion, vegetables, coconut,
evaporated milk Rich, salt to taste and pepper and then add cod and previously
cooked pigeon peas and supplies, let it boil until the consistency is thick.
Chicharron
In the Dominican Republic you can find pork rinds in practically every town, but
Villa Mella is considered the Dominican capital of chicharrón. For those who
have not heard of this place, Villa Mella is not only famous for its chicharrones,
its syncretic culture and music, with vast influence of our African ancestors, they
have been declared a World Heritage Site.

None of this is surprising, the pigs were popular among the humbler classes,
who raised them to supplement their income and food since the pigs were fed
with homemade leftovers and require little space and care, plus everything was
used when they were sacrificed.

While I can not promise that this recipe will result in a pork rind like that of Villa
Mella, at least it's easy to follow, and you'll love the pork rind.

Ingredients
2 lb [1.8 kg] belly / meat for pork rind
1/2 gallon [2 lt] of water
1 1/2 teaspoons of salt
1 teaspoon oregano
1 teaspoon pepper
1/4 cup sour orange juice (or lemon)
1 cup of frying oil (soy, corn or peanuts)
6 slices of lemon to serve

Instructions
In a thick-bottomed cauldron mix pork, water, salt, oregano, pepper and sour
orange.
Cook uncovered over medium heat until all the liquid has evaporated (some of
the pork fat remains).
Change to a thick bottom cauldron (aluminum or iron), add the oil and fry
covered with a frying rack (to avoid splashing, see notes) until it turns a dark
golden color and the skin is crispy.
Remove from heat, put on a paper towel and let cool a little.
Cut into 2-inch pieces [5 cm]. Serve with tostones and lemon slices.