Ingredients with Measurements:
- 1 pound of chocho, peeled and diced
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of dried oregano
- 4 cups of vegetable broth
- Salt and pepper to taste
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent, stirring occasionally.
3. Add the diced chocho and potatoes to the pot and stir to combine.
4. Add the ground cumin, paprika, and dried oregano to the pot and stir to coat the vegetables.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce the heat to low and simmer the stew for 30-40 minutes, or until the vegetables are tender.
7. Season the stew with salt and pepper to taste.
8. Serve the chocho and potato stew hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 6g
- Total carbohydrates: 28g
- Protein: 4g
Substitutions for ingredients:
- You can substitute vegetable broth with chicken or beef broth for a non-vegetarian version.
- You can use sweet potatoes instead of regular potatoes for a sweeter flavor.
Variations:
- Add diced carrots or bell peppers for extra flavor and nutrition.
- Use different spices such as curry powder or chili powder for a different flavor profile.
Tips and tricks:
- Make sure to dice the chocho and potatoes into similar sizes for even cooking.
- You can add more or less broth depending on how thick you want the stew to be.
- If you want a creamier texture, you can blend some of the stew in a blender or food processor before serving.
Storage instructions:
- Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in a bowl with a slice of crusty bread on the side.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve the stew with a side salad or some crusty bread.
Suggested side dishes:
- Green salad
- Garlic bread
Troubleshooting advice:
- If the stew is too thick, you can add more broth or water to thin it out.
- If the stew is too thin, you can simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to wash the chocho and potatoes thoroughly before peeling and dicing them.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Chocho, also known as chayote, is a type of squash that is native to Mexico and Central America.
Flavor profiles:
- The chocho and potato stew has a savory and slightly sweet flavor with a hint of spice from the cumin and paprika.
Serving suggestions:
- Serve the chocho and potato stew as a main dish for lunch or dinner.
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Region: Peruvian