← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1.2 kg pumpkin or butternut squash, peeled and cut into 2 cm cubes
• 2 tbsp Vegetable oil
• 1 Red onion, finely chopped
• 3 cloves Garlic, finely chopped
• 1½ tbsp Ají amarillo paste
• ½ tsp Dried oregano
• ½ tsp ground cumin
• 2 floury potatoes, peeled and cut into 2 cm cubes
• 250 ml water or vegetable stock
• 1 corn cob, cut into 4 rounds
• 100 g Peas
• 100 ml Evaporated milk
• 150 g queso fresco or mild feta, cut into small cubes
• 1 tsp salt, or to taste
• 3 tbsp coriander (or huacatay, if you can find it), chopped
• 300 g white rice, cooked, to serve
• 4 fried eggs, to serve (optional)

Method

1. Heat the oil in a large heavy pot over medium heat. Cook the onion for 6–8 min, until soft and golden, then add the garlic, ají paste, oregano and cumin and stir for 2 min, until fragrant.
2. Add the pumpkin, potatoes, salt and water. Stir, cover and simmer gently for 15 min, stirring now and then.
3. Add the corn and peas, cover and cook for 10–12 min more, until the potatoes are tender and some of the pumpkin has collapsed into a thick, golden sauce. Mash a few pieces against the side of the pot if you want it thicker.
4. Stir in the evaporated milk and cheese and warm for 2 min, just until the cheese begins to soften. Taste for salt.
5. Scatter with the herbs and serve with white rice, and a fried egg on top if you like.

Tips

• Use a dense, sweet squash such as butternut or kabocha; watery pumpkins give a thin stew.
• Leave out the cheese and evaporated milk (or stir in a splash of coconut milk) for a vegan version.

Sources

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

Eat Peru Peru Delights