Cooking Times

25 min
Prep Time
45 min
Cook Time
70 min
Total Time

Ingredients (14 items)

100.00 g Cochayuyo
dried seaweed, soaked overnight and chopped
4.00 large Potatoes
peeled and cubed
2.00 cups Pumpkin
cubed
2.00 cups Corn
fresh or frozen kernels
1.00 large Yellow onion
finely diced
4.00 cloves Garlic
minced
400.00 g Ground beef
lean
3.00 tbsp Olive oil
for cooking
1.00 tsp Cumin
ground
1.00 tsp Paprika
1.00 tsp Oregano
dried
2.00 tsp Salt
divided
0.50 tsp Black pepper
freshly ground
4.00 large Eggs
fried, for serving

Instructions (14 steps)

1
Drain soaked cochayuyo and chop into small pieces
2
Heat olive oil in a large pot over medium heat
3
Add onions and cook until translucent
5 minutes
4
Add garlic and cook until fragrant
1 minutes
5
Add ground beef and brown
8 minutes
6
Add cumin, paprika, oregano, and 1 tsp salt
7
Add chopped cochayuyo
8
Add potatoes and pumpkin
9
Add 2 cups water and bring to boil
10
Reduce heat and simmer until vegetables are tender
20 minutes
11
Add corn and cook until heated through
5 minutes
12
Mash some of the potatoes to thicken the stew
13
Season with remaining salt and pepper
14
Serve hot, topped with a fried egg if desired