Charquicán Stew – Prakrti Blog - Chilean Cuisine
Charquicán is South American stew that is extensively cooked across a number of countries in the Andean region.
In the modern context, a Charquicán Stew is recognized with the Chilean cuisine, and prepared with minced meat. However the original preparation was meant to for preserved llama meat.
In Andean dialect, the word Charquicán means stew prepared from jerked meat, and was traditionally consumed by merchants and soldiers. Read ahead for the recipe.
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Charquicán Stew – Recipe
- 1 medium sized onion cut into slices
- 1 teaspoon of dry oregano leaves
- 1 teaspoon of cumin powder
- 1 teaspoon of paprika powder
- 500 grams of ground meat
- Cooking oil
- Salt to taste
- Fresh ground black pepper to taste
- 250 grams of sweet potatoes, washed, peeled and chopped into cubes
- 1 kilogram of ripe pumpkin
- 200 grams of fresh corn
- 100 grams of green beans
- 200 grams of green peas
Procedure of Preparation
- In a heavy pot, over a high flame, heat 2 to 3 tablespoons of cooking oil.
- Cook sliced onions until they are tender, and begin to caramelize.
- Add dry spices, and mix completely. (cumin, paprika, oregano, salt and pepper)
- Mix on the the ground meat. Cook for about 5 minutes without disturbing the meat. Turn over and repeat the process.
- Further add veggies, including sweet potatoes and pumpkin.
- Add water and put a lid over the pot. Cook the ingredients over a medium to low flame for about 15 minutes.
- Especially make sure that the potatoes are cooked.
- Mash the ingredients using an appropriate instrument.
- Add the rest of the veggies. (green beans, peas and corn)
- Cook for another ten minutes, before serving the stew.
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