Sup Batar

Sup batar is a thick soup of sweet corn and kidney beans, simmered with pork, garlic and onion. It is a traditional everyday dish in Timor-Leste, the country that occupies the eastern half of the island of Timor. Batar is the local word for maize, and the corn gives the soup its body and its sweetness. Cooks vary the amount of pork and the thickness from household to household.

What it really is

Sweet corn and kidney beans are cooked slowly in water with pork, onion and garlic, and salt is added to taste. As the corn and beans soften and break down, the liquid thickens into a substantial soup. The long simmer makes the pork tender and lets its fat and flavour enrich the broth. The corn is the main ingredient in the pot, with the beans and pork as its partners, so the result is closer to a thick stew than to a thin broth.

How it's served

• Hot, in a deep bowl, eaten with a spoon.
• As a filling everyday meal rather than a light starter.
• Served loose and hot, because the soup thickens as it cools.

How to write it on the menu

• Name the main ingredients: sweet corn, kidney beans and pork.
• State that it is pork-based, since many guests avoid pork for religious or personal reasons. Offer any meatless option as a separate dish.
• The classic recipe contains none of the major declarable allergens. Ask the kitchen about stock cubes or seasoning blends, which may contain celery, wheat or milk.
• Give the portion size, since the soup is thick and filling.