Lawa de Jankaquipa de Trigo
Recipe Information
Lawa de Jankaquipa
Cultural Context
Lawa de Jankaquipa is a traditional dish from the Andean region of Peru, often enjoyed for its hearty and nutritious qualities. It reflects the agricultural richness of the area, utilizing local ingredients like quinoa and potatoes. This dish is commonly served in homes and is a staple in Peruvian cuisine, showcasing the versatility of quinoa as a protein source. In modern times, it has gained popularity beyond Peru, embraced by health-conscious eaters worldwide.
quinoa
🥗Healthier: farro
💰Cheaper: rice
Farro is a whole grain alternative with a similar texture.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is more affordable and has a neutral flavor.
Wash the wheat thoroughly.
Prepare the potatoes and vegetables.
Prepare the pieces of chicken.
Add red chili powder, salt, and oil to the ingredients.
Light the fire in the cooking pot.
Add water to the pot to prepare the broth.
Start heating the pot by adding firewood.
In another pot, begin cooking the vegetables.
Peel and chop the turnip, onion, achocha, carrot, green beans, and garlic.
Sauté the vegetables in a little oil until they are roasted.
Once the vegetables are roasted, add them to the clay pot.
Add beef ribs and pieces of chicken to the pot.
Season with salt and cover the pot.
Toast the washed wheat in a separate pan.
After toasting, grind the wheat in a mortar.
Ensure the wheat is cooked a bit more for the broth preparation.
Calculate approximately 2 pounds of wheat for the dish.
Serve the dish with chicken, beef, parsley, and the broth.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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