Cómo hacer un delicioso Picante de Cochayuyo?

cochayuyo

🥗Healthier: kelp

💰Cheaper: nori

Kelp is a nutritious alternative and nori is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Start with a splash of olive oil in a hot pot.

Chop onion finely and add to the pot, sautéing until translucent.

Add garlic to the pot after the onion to prevent burning.

Sprinkle in a teaspoon of comino and a generous amount of oregano, crushing it in your hands to release the aroma.

Add a bit of chili for heat, adjusting to taste.

If the pot dries out, add more olive oil.

Break the potatoes instead of cutting them to release starch, using about 6-7 potatoes for the recipe.

Add the broken potatoes to the pot and mix with the sofrito.

Chop zapallo and add it to the pot for sweetness and color.

Pour in water to cover the ingredients, avoiding white wine as it can acidify the dish.

Cover the pot and let it cook for 20 minutes.

After 20 minutes, check the potatoes and zapallo for tenderness, mashing slightly to create a rustic stew.

Add the pre-cooked cochayuyo, ensuring it's well mixed with the other ingredients.

Include pieces of goat cheese for added flavor and texture.

For creaminess, add a piece of butter to the mix.

Serve the dish as a main course, optionally topping with a fried egg and fresh green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary