Ají de calabaza is a traditional stew from Arequipa featuring tender pieces of squash cooked in a creamy sauce of fresh cheese, milk, and ají amarillo and ají panca. This comforting dish often includes other vegetables like potatoes, corn, and fava beans, adding texture and sweetness. Ají de calabaza is typically seasoned with garlic, cumin, and huacatay, creating a fragrant and flavorful experience. It’s a popular vegetarian option in Arequipa and showcases the region’s love for hearty, flavorful cuisine.
Ingredients:
- 2 Kg. of squash (use a white flesh squash like opo squash)
- 4 medium size potatoes in cubes (1.5 cm or approximately 1/2 inch cubes)
- 1 tablespoons of aji amarillo paste (yellow Peruvian chili paste)
- 1 tablespoons of aji panca paste (red Peruvian chili paste or 2 teaspoons of ground paprika)
- 1 tablespoons of garlic paste
- 1 medium size onion finely diced
- 1 cup of evaporated milk
- 2 cups of boiled corn kernels
- 300 g. of fresh cheese in small dice (it could be replaced with mozzarella)
- 3 tablespoons of oil
- 2 teaspoons of salt
- 1 teaspoon of ground cumin
- A couple of huacatay (Peruvian black mint) twigs or a teaspoon of huacatay paste
- Black olives (optional)
- Hot water
Preparation:
After peeling and seeding the squash, cut it in thin slices and reserve.
Heat the oil in a medium size pot, add the aji amarillo, ají panca, garlic, onion and cumin. Cook on medium high until brown. Add the squash, huacatay, potatoes, salt and enough hot water to cover the potatoes. Set temperature to medium low, cover it and cook until the potatoes are tender (approximately 25 minutes). Set temperature to low, add the milk, cheese and corn, and cook for 1-2 minutes while mixing everything.
Serve with white rice and decorate with huacatay (black mint) leaves and black olives (optional).
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