Sopa de chochoca is a hearty and flavourful soup from Arequipa, Peru. It features chochoca, a type of coarse flour made from dried corn, which gives the soup a unique texture and earthy flavour. The soup also includes beef, potatoes, and a variety of other vegetables and spices, making it a nourishing and satisfying meal, especially during the colder months.
Ingredients:
- 1.5 cups of cornmeal
- 1 kg or beef meat in big pieces
- 150 g. of chalona (salted dried lamb meat – this is hard to get so you can skip it if unable to find it)
- 1 finely chopped celery stalk
- 1 finely chopped leek
- 1 cup of chopped daikon
- 1 chopped onion
- 1/2 cup of chopped white cabbage
- 4 potatoes in big pieces
- 4 minced garlic cloves
- 2 tablespoons of ají colorado paste (Peruvian red chili paste)
- 2 cups of cold water
- 10 cups of hot water
- 2 tablespoons of oil
- 1/2 teaspoon of cumin
- 1/4 cup of chopped yerba buena (mint)
- Salt
Preparation:
Put the cornmeal in a small bowl and add 2 cups of water and mix thoroughly. Reserve.
Heat the oil in a big pot. Add the onion, garlic, ají colorado and cumin, and cook stirring frequently until the onion is translucent. Add the meat, chalona, celery, leek, daikon and salt to taste. Fry for a couple of minutes stirring frequently and flipping the pieces of meat so all sides looked cooked. Add the hot water and bring it to a boil. Add the potatoes and cabbage and half of the yerba buena. Cook until the potatoes are tender. Add the cornmeal mixing slowly, stir frequently. Add more salt if needed. Let it cook for 5 minutes.
Serve hot and sprinkle it with some yerba buena (mint).
Paid links: