← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 2 tbsp Vegetable oil
• 1 white onion, finely diced
• 2 cloves Garlic, finely chopped
• 2 tsp Cumin
• 1 tsp Ground achiote (annatto)
• 1.5 kg floury potatoes, peeled; half cut small, half cut large
• 1.5 l Water
• 250 ml Milk
• 150 g quesillo or mozzarella, grated
• 1 handful Coriander (cilantro), chopped
• Salt
• 100 g Queso fresco, crumbled
• 2 Avocado, sliced
• 2 Spring onion, sliced

Method

1. Heat the oil in a large pot over medium heat. Cook the onion, garlic, cumin and achiote for 5 min, until the onion is soft and stained orange.
2. Add the potatoes and stir for 2 minutes to coat them in the spiced oil.
3. Pour in the water, season with salt, bring to the boil and simmer for 25–30 min, until the small pieces fall apart and the big ones are just tender.
4. Mash some of the potatoes against the side of the pot so the soup turns thick and creamy but still chunky.
5. Lower the heat, stir in the milk and grated cheese and cook gently for 5 min, stirring, until the cheese melts. Don’t let it boil hard. Add the coriander and adjust the salt.
6. Ladle into bowls and top with crumbled queso fresco, avocado and spring onions.

Tips

• Cutting the potatoes in two sizes is the trick: the small pieces dissolve to thicken the soup, the big ones stay chunky.
• Ecuadorians add a spoonful of ají (hot sauce) and toasted corn nuts at the table.

Sources

Written in our own words after cross-checking these recipes:

Laylita’s Recipes Curious Cuisiniere