Chiclayo thickened, as its name suggests, comes from the province of Chiclayo, located in the north of Peru, specifically in the Lambayeque region. This dish is of Moche origin, it is believed that this famous Chiclayan dish was consumed by the Lord of Sipán and his vassals. It consists of a kind of soup that is normally consumed every Monday. This delicious recipe uses beef brisket or stew and its green color is due to the coriander or coriander.
One of the most important and particular ingredients is loche squash, a type of squash that only grows in Lambayeque. Are you wondering how to prepare a Chiclayan thickened ? At Guruwalik we want to teach you how to prepare this delicious and nutritious stew from your home. Follow these steps and enjoy a delicious Chiclayan meal!
Ingredients to make Thickened chiclayano:
- 1 kilogram of beef brisket or ribs
- 300 grams of pumpkin loche
- 1 yellow pepper
- 6 branches of fresh coriander
- 3 sprigs of Chinese onion or chives
- 1 medium caigua
- 1 medium red onion
- 100 grams of corn or shelled corn
- 100 grams of zarandaja
- 2 dessert tablespoons of ground chili pepper
- 1 dessert spoon of ground yellow pepper
- 1 kilogram of white rice
How to make Thickened Chiclayano:
Step NO 1
To start with the recipe for thickened chiclayano, you must first cut the loche and reserve 3/4 parts . Grate the rest.
Step NO 2
In a medium saucepan over medium heat, add the beef and also add a piece of squash . Add water to cover the pieces and cook for approximately 20-25 minutes.
Step NO 3
In a medium saucepan over medium heat, add a splash of vegetable oil, a tablespoon of ground chili pepper and ground yellow pepper .
Step NO 4
Add 1 liter of water and the previously washed rice . Cover over low heat and cook the rice. Reservation.
Step NO 5
With the help of a knife, cut the yellow pepper and carefully remove the seeds and veins with a spoon. Cut into small pieces and reserve.
Step NO 6
With plenty of water, wash the coriander and cut the root . Remove the leaves and reserve some stems.
Step NO 7
Cut the Chinese onion , only use the green part and reserve. Do you like Peruvian ceviche ? Learn how to do it with this recipe.
Step NO 8
Wash and cut the red onion into fine squares.
Step NO 9
Wash the yucca and peel it . Cut into small pieces and reserve.
Step NO 10
In a blender add: corn, coriander, yellow pepper, Chinese onion and squash . In order for them to blend well, add a stream of beef bottom. Reservation.
Step NO eleven
In a medium saucepan, sweat the red onion and add a tablespoon of ají amarillo, ají mirasol and ground garlic .
Step NO 12
Add the meat, the zarandaja and the yucca . Cover and cook for about 10 minutes.
Step NO 13
Add the smoothie and stir with the help of a spoon . Add the caigua in squares and salt. The Peruvian thickened recipe is almost ready!
Step NO 14
Cook over medium heat for about 10 minutes and stir constantly to avoid sticking.
Step NO fifteen
Serve with rice and a native bush. Ready and enjoy ! Tell us in the comments what you think of this Chiclayan food. And if you also want to know another Peruvian recipe, do not miss this choco con queso . Keep reading!
If you liked the recipe for Thickened Chiclayano , we suggest you enter our category of Stew Recipes
Information to take into account
Loche squash was made official by INDECOPI in 2009 as one of the agricultural products originating in Lambayeque . It is the main ingredient of dishes such as: locro, thickened, rice with duck, loche bread, manjar blanco de loche, sweet rice, dried goat with beans, among others
Moche and chimu culture represented this vegetable in their ceramics and in the seventeenth century it was already distributed and consumed in the diet of the Spanish. The pumpkin loche has beneficial properties for the human body , protects the stomach lining and is an excellent diuretic.