El Salvador
El Salvador is situated in Central America, sharing borders with Honduras and Guatemala. It is the only country in Central America that does not have a Caribbean coast.
In 1983, Australia and El Salvador formally established their diplomatic relations. Australia’s Ambassador to Mexico holds non-accreditation to El Salvador with Australia having a Honorary Consul located in San Salvador. In addition, El Salvador has an Embassy in Canberra. Australia and El Salvador are both observers of the Pacific Alliance and members of the UN and WTO. Australian businesses engage with El Salvador for agricultural trade, and there are potential opportunities for clean energy and wastewater management.
Capital: San Salvador
Population: 6.454 million
GDP: $27.02 billion USD
Did you know?
El Salvaldor is the smallest and most densely populated country of the seven countries in Central America
The country has hosted world surfing events and is a renowned surfing destination
El Salvador is known as the “Land of the Volcanoes” with over 20 volcanoes on the territory, two of which are active
During the years of 1983 and 1986, Australia accepted over 10,000 Salvadorans under the Special Humanitarian Program. The Salvadoran community in Australia is estimated to be around 20,000.
RECIPE: PUPUSAS WITH CURTIDI (PICKLED CABBAGE)
Pupusas are delicious stuffed cornflour cakes with a tasty pickled accompaniment that resembles sauerkraut or kimchi. In the stuffing cheese is a must, but you can pair this with almost anything! Think beans, roast vegetables, chicharón (fried pork) … These ones have jalapeños and roast pumpkin.
Recipe – Makes 14
Ingredients
Curtido:
½ head cabbage
1 carrot, grated
1 tbsp oregano
1 cup hot water
1 cup apple cider vinegar
1 tsp salt
1 tsp sugar
Dough:
3 cups masa harina (cornmeal flour)
2 tsp salt
2 ¾ cup cold water
Filling:
2 cups shredded cheese
½ cup jalapeños
½ cup diced roast pumpkin
Method
1. Toss together the cabbage, carrots and oregano. Mix the hot water, vinegar, salt and sugar and pour it over the cabbage/carrot mixture. Allow it to come to room temperature, then cover with cling wrap and let sit in the fridge for 4 hours or overnight.
2. Combine the masa harina and salt. Make a well in the centre, then pour in the cold water. Mix together, using your hands if necessary, until a soft dough forms.
3. Divide the dough into 14 equal balls
4. Working one at a time, flatten the balls into 1.5 cm thick slices. Place 1 tbsp of cheese, and a small amount of jalapeños and pumpkin in the centre, then wrap the dough around so it is enclosed in the middle and flattened again.
5. Add some oil to a pan on medium heat and cook the pupusas for 4-6 minutes per side.
6. Serve with the curtido.
Source: Adapted from https://www.acozykitchen.com/how-to-make-pupusas
