Picante de cochayuyo peruano-receta fácil

Follow me on Instagram too:   / taquericocomidaperuana   Spicy Peruvian Cochayuyo (Seaweed) Ingredients: 200 grams of cochayuyo (seaweed) 1 kilo of Yungay or pink potatoes 1 onion 3 cloves of garlic 4 tablespoons of red chili pepper or panca pepper paste 1 teaspoon of pepper 1 teaspoon of cumin Salt to taste Side dish: Cancha serrana (toasted corn kernels) or chulpi (a type of corn) Preparation: Place the cochayuyo in a colander. Cochayuyo is a type of seaweed that contains salt, vitamins, iodine, potassium, iron, and magnesium. It helps control diabetes, has a high nutritional content, and is very economical. Sometimes you have to check it because it may contain small shells. Let the water run through it to remove any salt and grit, then discard the unusable parts. These seaweeds can be found where spices are sold; ask for them as cochayuyo. Place them in a container and let them soak for approximately 15 minutes. Next, chop the garlic (you can use minced garlic if you prefer), dice the onion (for the seasoning), and then peel and dice the potato. In a preheated pot, add the oil and the chopped or minced garlic. When the garlic is golden, add the onion and salt, adding it gradually since cochayuyo is salty. Add the cumin and pepper. When the seasoning is translucent, add the red chili pepper and sauté for approximately 5 minutes, being careful not to burn it. Then add the potato and the drained cochayuyo, add water until it covers, stir again, and let it cook until the potato is tender. Then we serve our spicy cochayuyo stew with rice, toasted corn kernels, and the essential rocoto pepper. Enjoy! #Peruvianfood #Easyrecipes #spicycochayuyostew