Seaweed Stew

Autor: Inacap

INGREDIENTES

• 6 large potatoes
• 2 cups coarse sea salt
• 3 tbsp oil
• 1 medium white onion, chopped
• 1 garlic clove, finely chopped
• 3 tbsp red bell pepper, chopped
• 1 tbsp paprika
• dried oregano to taste
• 3 cups cooked cochayuyo (Chilean seaweed), chopped
• 1 cup pumpkin / squash, cut into strips
• 1 cup cooked peas
• spinach leaves, coarsely chopped
• Salt to taste

INSTRUCCIONES

• Step 1 – Oven roast the potatoes at medium heat over a bed of coarse sea salt for 25 minutes until soft. Peel and coarsely chop. Set aside.
• Step 2 – Sauté onion, garlic and bell pepper in a saucepan. Season with salt, paprika and oregano.
• Step 3 – add pumpkin / squash and cook on low heat until the squash is tender. If necessary, add a little cochayuyo cooking liquid.
• Step 4 – Add potatoes and cooked cochayuyo and stir.
• Step 5 – Add peas and spinach leaves. Cook for two minutes. Correct the seasoning to taste. Serve hot with a fried egg on top.