Cooking Instructions
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Step 1
Get the ingredients.
Step 2
Peel the
Acorn Squash (1)
.
Step 3
Cut the squash in half. Remove the seeds with a spoon and dice it.
Step 4
Put the squash in a pot and cover with water. Cook it until the pieces are soft.
Step 5
Drain the water and smash the squash pieces with a fork.
Step 6
Peel the
Potatoes (2)
and dice them.
Step 7
Peel the
White Onion (1)
and dice it. Prepare the chopped
Garlic (1 clove)
.
Step 8
Heat
Vegetable Oil (1 splash)
in a pot and fry the onions and garlic until brown.
Step 9
Add the potatoes and cover with water. Let it cook until potatoes are soft.
Step 10
Add the smashed squash and mix until everything comes together. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 11
Add the
Green Peas (1/2 cup)
and
Corn (1/2 cup)
and let it cook for a few minutes.
Step 12
Add
Evaporated Milk (2.5 fl oz)
,
Aji Amarillo Paste (3/4 tsp)
,
Aji Panca Paste (3/4 tsp)
, and
Huacatay Paste (3/4 tsp)
and stir. Let simmer for 2 minutes.
Step 13
Taste to check seasoning. When everything is homogeneous and has come together, it is ready to serve.
Step 14
Serve with white rice and enjoy!
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