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Photo by Tom Pablo, South America Semester.


Hi everyone-

Today I am posting one food recipe and one drink.

To make Capchi de Avas you need:

5 yellow potatoes

100g lima/fava beans

1/2 onion

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

500ml milk

1/4 cup cumin

grated parm


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.