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A delicious cochayuyo stew packed with the properties of this magnificent seaweed, often used in traditional recipes as a substitute for beef.
Contenido
How to Prepare Cochayuyo Stew?
The crucial step in this recipe is soaking the cochayuyo for at least 12 hours, preferably overnight, to achieve a soft texture that’s easy to cook.
Chilean Cochayuyo Stew Recipe
Prep Time: 12 hours
Cook Time: 60 minutes
Calories: 350 kcal
Servings: 6 people
Ingredients
- 500 g cochayuyo (dried seaweed)
- 250 g pumpkin
- 6 medium potatoes
- 4 cups beef broth
- 3 tomatoes
- 2 onions
- 1 celery stalk
- ¼ cup oil
- ¼ cup rice
- Vinegar
- Fresh parsley
- Oregano
- Salt
- Pepper
Instructions
- In a large bowl, pour 2 liters of cold water and add a tablespoon of vinegar. Soak the cochayuyo in this mixture for at least 12 hours. Remove and rinse the cochayuyo thoroughly under cold water, then cut it into medium-sized pieces (about 3 cm).
- In a large pot, add the oil, chopped onions, tomatoes, and celery. Season with salt, pepper, and oregano to taste. Cook over low heat for about 30 minutes.
- Add the beef broth, chopped potatoes, and rice. Continue cooking for another 25 minutes until everything is well cooked. Serve the cochayuyo stew immediately, garnished with freshly chopped parsley on top of the broth.
Nutritional Porperties
Cochayuyo is rich in essential nutrients such as vitamins C and B12, as well as minerals like iodine and calcium. It is also an excellent source of natural fiber. Its bioactive compounds may have antioxidant and anti-inflammatory properties, contributing to overall health.
Harvesting of cochayuyo
Cochayuyo is manually harvested from the rocky coasts of Chile, where it is pulled or cut during low tide by experienced seaweed gatherers. It is then sun dried for preservation, allowing its use in various culinary preparations.
Mapuche food
Cochayuyo has been a staple food in Chile for centuries, playing a fundamental role in Mapuche cuisine. Today, it is considered a superfood.
