Today I am posting one food recipe and one drink.
To make Capchi de Avas you need:
5 yellow potatoes
100g lima/fava beans
1/4 tsp pepper
1 stem/branch of huacatay or oregano if you can’t find huacatay
1/2 tbsp crushed garlic
1/2 tsp salt
1 cup water
1 large ostra mushroom
1/4 cup cumin
To start you need to wash and peel your potatoes and cut them in half
Chop your onion into little squares
Heat oil in a pan and add onion and garlic
Once they’re almost brown add salt and pepper
Once they are fully browned add the potatoes and water and leave to boil
When it comes to a boil cover the pot
Wash your beans and add to the pot
Cut mushroom into large squares and add to pot
If your potatoes are taking too long to cook now would be a good time to cut them in smaller pieces to help them cook faster
Add milk and some salt
Mince your huacatay and add to pot
Leave the pot to reduce
Add cumin and salt if needed
Sprinkle parm on top and eat.
This recipe was so good and easy to make although it was a bit time consuming. Totally worth it though. Today I went back and got the amounts for masamora de quinoa and apple compote that I didn’t have yesterday.
For the masamora you need: 2 sticks of cinnamon, 200g of quinoa, 1 star anis, 400 ml water (double the amount of quinoa), 400g condensed milk, 400g normal milk, 3 tbsp sugar, 2 tbsp corn starch
For the compote you need: 2 peeled granny smith apples (it can be any type of apple really), 1/2 cup water, 1 stick of cinnamon (plus some ground cinnamon to sprinkle on top, 1 star anis, and 1 cup of sugar.