A delicious cochayuyo stew (cazuela de cochayuyo) full of the properties of this magnificent seaweed that is usually used in traditional preparations as a substitute for beef.
Contents
How to make Cochayuyo Stew?
The most important aspect of preparing this stew is that the cochayuyo must be soaked for at least 12 hours, ideally the night before cooking, to achieve a soft texture that is easy to cook.
Nutritional Information
Category: Soups
Cuisine: Chilean
Calories: 350
Preparation: 12 hours
Cooking: 60 minutes
Servings: 6 people
Chilean Cochayuyo Stew (Cazuela) Recipe
Ingredients
- 500 g of cochayuyo
- 250 g of squash
- 6 medium potatoes
- 4 cups of beef broth
- 3 tomatoes
- 2 onions
- 1 stalk of celery
- ¼ cup of oil
- ¼ cup of rice
- Vinegar
- Fresh parsley
- Oregano
- Salt
- Pepper
Preparation
- In a large container, pour 2 liters of cold water and a tablespoon of vinegar and soak the cochayuyo for at least 12 hours.
- Remove and wash the cochayuyo thoroughly in cold water and cut it into medium-sized pieces, about 3 centimeters each.
- In a large pot, add the oil, chopped onions, tomatoes, and celery. Season with salt, pepper, and oregano to taste and cook over low heat for about 30 minutes.
- Add the beef broth, chopped potatoes, and rice and continue cooking for another 25 minutes until everything is well cooked.
- Serve the cochayuyo stew immediately and garnish with chopped fresh parsley on top of the broth.
Properties and benefits of Cochayuyo
Cochayuyo is rich in essential nutrients, including vitamins C and B12, as well as minerals like iodine and calcium, and is a good source of natural fiber.
The bioactive compounds in cochayuyo may have antioxidant and anti-inflammatory properties, contributing to overall health.
Did you know?
Cochayuyo has been consumed in Chile for hundreds of years, being a fundamental part of Mapuche cuisine and nowadays considered a superfood.
