Baked Charquicán with cochayuyo is a delicious option to enjoy the benefits of the cochayuyo, a food rich in fiber and minerals such as iodine, calcium, iron, and magnesium. In Chile, this seaweed was consumed by pre-Columbian indigenous people, grilled over coals and then cooked for hours.
An ancestral Chilean recipe that honors pre-Columbian and colonial indigenous traditions.
The cochayuyo, valued for its nutritional contribution, was used in Friday stews during colonial times.
Charquicán with Cochayuyo baked in the oven
Ingredients
200 grams of Cochayuyo
3 tablespoons of Oil
1 Onion, finely chopped
2 Garlic cloves
½ Green and/or red bell pepper, diced
1 Large grated carrot
1 teaspoon of Salt
1 teaspoon of Pepper
1 teaspoon of Oregano
4 Potatoes, cut into large chunks
½ Squash, in chunks (about the same volume as the potatoes)
½ liter of Vegetable broth
1 cup of Peas
1 cup of Corn kernels
1 teaspoon of Aji de color (spicy pepper paste)
Aji merquén or in paste
½ Bunch of fresh cilantro, finely chopped
½ cup of Milk
Fried eggs
Lettuce leaves
Preparation
Step 1 : Preparation: Clean the cochayuyo with a dry cloth, without getting it wet.
Step 2 : Place it in a baking tray and position in the lower part of the oven.
Step 3 : Toast the cochayuyo for a few minutes at 180°C, until it explodes, but do not burn it.
Step 4 : Once toasted, let it cool and place it inside a plastic bag.
Step 5 : Close it tightly and grind the cochayuyo by rolling a rolling pin over the bag.
Step 6 : You will obtain approximately one cup of cochayuyo powder; set aside.
Step 7 : To prepare the stew, start by heating the oil in a pot.
Step 8 : Sauté the garlic, onion, bell pepper, and carrot, stir, season, and add the potatoes and squash.
Step 9 : Continue sautéing for about 3 minutes, stirring occasionally, then add the broth, peas, and corn, and let cook over low heat.
Step 10 : Once the potatoes are tender (about 12 minutes), remove them along with the squash and mash them in a bowl, then return to the pot and add the reserved cochayuyo.
Step 11 : Mix everything well and add a little milk, stir gently, turn off the heat, drizzle with a bit of oil, aji de color, and fresh cilantro.
Step 12 : Serve hot, accompanied by a fried egg on top of a bed of fresh green lettuce.
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