Boil 1l of water with the corn and cook for 20’. Preserve until next day in the same water.
Add 4l of white stock, tomato, saffron, onion and 3 garlic cloves.
Cook at low heat during the first hour. Then add the sweet potato and the wheat and cook for another half an hour. Then add a preparation with the rest of the garlic, cumin, salt, parsley and coriander until arriving up to 2 hours of cooking. Preserve considering not to let the grain cook too much.
Cut the onion in julienne and cook it with oil in a pan. When it gets transparent, add the species, sugar and wine. Correct with water if necessary. Pass it through the kitchen robot until you get a creamy texture.
Cook the breast in a vacuum for 20’ at 55º. Then grill them by the fat part.
Roasted sweet potato:
Cook the sweet potatoes wrapped in aluminum paper in the oven for 45’ at 230º.