An ancient Chilean recipe of pumpkin, potato and seaweed stew.
30 – 60
30 – 60
potatoes cut into medium cubes
cup pumpkin cut into cubes
finely cubed red pepper
chopped cochayuyo (Chilean tubular seaweed)
Alternatively use soya (textured vegetable protein)
ghee (clarified butter) or oil
finely cubed garlic clove
Hydrate the cochayuyo the night before, then rinse thoroughly with water.
In a pot, place the pumpkin and potatoes and cover with water.
Cook over a high heat for 15 minutes or until vegetables are tender.
Add corn and wait 5 – 10 minutes until all vegetables are cooked.
Strain excess water from the pot.
Wash and cut into small cubes (brunoise) onion, carrot, cochayuyo and garlic, then set aside.
In a skillet, apply ghee or oil, and fry the onions for 5 minutes first.
Then add the carrots, garlic, cochayuyo, cumin and salt and cook for 10 minutes.
Once the vegetables are ready, add potatoes, pumpkin and corn into the skillet. Stir together and mash with a fork or potato masher and then it is ready to serve.