Ingredients with Measurements:
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 onion, diced
• 1 large caigua, diced
• 1 large achocha, diced
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• 1 teaspoon of paprika
• 1 teaspoon of chili powder
• 1 teaspoon of sea salt
• 1 teaspoon of black pepper
• 2 cups of vegetable broth
• 1 can of diced tomatoes
• 1 can of black beans, drained and rinsed
• 1/4 cup of fresh cilantro, chopped
Special Equipment Needed:
• Large pot
• Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and onion and cook for 3-4 minutes, stirring occasionally.
3. Add the caigua and achocha and cook for an additional 5 minutes, stirring occasionally.
4. Add the cumin, oregano, paprika, chili powder, sea salt, and black pepper and stir to combine.
5. Add the vegetable broth, diced tomatoes, and black beans and stir to combine.
6. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
7. Stir in the fresh cilantro and cook for an additional 5 minutes.
8. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 200
Fat: 5g
Carbohydrates: 25g
Protein: 10g
Substitutions for Ingredients:
• Olive oil: canola oil or coconut oil
• Garlic: garlic powder
• Onion: shallot
• Caigua: zucchini
• Achocha: bell pepper
• Vegetable broth: chicken broth or beef broth
• Diced tomatoes: fresh tomatoes
• Black beans: pinto beans
• Fresh cilantro: parsley
Variations:
• Add 1 cup of cooked quinoa for added protein.
• Add 1/2 cup of diced bell pepper for added color and flavor.
• Add 1/2 cup of frozen corn for added sweetness.
• Add 1/2 cup of diced jalapeno for added heat.
Tips and Tricks:
• Make sure to dice the vegetables into small pieces so they cook evenly.
• Taste the stew and adjust the seasonings to your preference.
• If the stew is too thick, add a bit more vegetable broth.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the stew over cooked quinoa or rice with a side of fresh cilantro and a dollop of sour cream.
Garnishes:
• Fresh cilantro
• Sour cream
• Sliced jalapenos
• Diced avocado
Pairings:
• Cornbread
• Roasted vegetables
• Grilled fish
Suggested Side Dishes:
• Roasted potatoes
• Sauteed greens
• Roasted Brussels sprouts
Troubleshooting Advice:
• If the stew is too thick, add a bit more vegetable broth.
• If the stew is too thin, simmer for an additional 10 minutes.
Food Safety Advice:
• Make sure to store leftovers in an airtight container in the refrigerator for up to 5 days.
• Make sure to reheat the stew until it is warmed through before serving.
Food History:
Caigua and achocha are both native to South America and have been used in traditional dishes for centuries.
Flavor Profiles:
This stew has a savory and slightly spicy flavor with a hint of sweetness from the tomatoes and vegetables.
Serving Suggestions:
Serve the stew over cooked quinoa or rice with a side of fresh cilantro and a dollop of sour cream.
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Region: Peruvian