Easy-to-make peasant food that uses simple, nutritious everyday ingredients. A heart warming stew popular in the Andes of Peru
Course Main Course, Side Dish
Prep Time 45minutes
1small purple onion
2tbspaji amarillo yellow chili paste
1cupfresh cheese (queso fresco)diced
Salt and pepper to taste
fresh corianderChopped (optional)
Before starting the recipe. Soak the wheat for a couple of hours, the water should completely cover the wheat. Rinse under running water, and let drain.
Place the wheat in a medium saucepan, add two cups chicken stock, and a pinch of salt. Cook covered over medium-low heat for about half an hour. Every ten minutes check the preparation. If you notice that it is very dry or lacking liquid, you can add one more cup of water. Stir with a spoon to avoid the wheat sticking to the bottom. When you notice that the wheat is soft, turn off the stove. Reserve a cup of broth for the end of the stew.
Meanwhile, peel the onion and garlic. Finely cut them into cubes.
Put the olive oil in a sauté pan. Turn on the stove over medium heat. And place the chopped onion with the garlic, and brown them for about three minutes.
Add the yellow chili paste. Cook for about two more minutes.
Add the cooked wheat, along with the remaining cup of broth. Stir all the mixtures well, and cook for about 5 to 10 minutes more.
Before turning off the stove, add the evaporated milk, and mix. This will give the wheat stew a very creamy consistency.
When the stove is already off, add the cheese and the coriander on top. Stir a little and cover.
Can be eaten alone, with rice, or as a garnish for meats.