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Aji de Papa
A hearty and flavorful potato stew, often served with a fried egg and a side of rice or salad. It's a comforting dish that showcases the versatility of potatoes in Ecuadorian cuisine.
ð§ ææ
- 1.5 kg Potatoes(Yukon Gold or similar waxy potatoes, peeled and cubed)
- 1 large Yellow onion(finely chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Achiote paste
- 1 tsp Cumin
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- 4 cups Water or vegetable broth
- 1/4 cup Fresh cilantro(chopped, for garnish)
- 4 Fried eggs(optional, for serving)
ðšâð³ äœãæ¹
- 1
In a large pot, heat the vegetable oil over medium heat. Add the chopped yellow onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic, achiote paste, cumin, salt, and pepper. Cook for another minute until fragrant.
- 3
Add the cubed potatoes and stir to coat them with the achiote mixture.
- 4
Pour in the water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 25-30 minutes, or until the potatoes are tender.
- 5
Once the potatoes are tender, use the back of a spoon or a potato masher to lightly mash some of the potatoes against the side of the pot. This will help thicken the stew.
- 6
Continue to simmer for another 5-10 minutes, allowing the stew to thicken to your desired consistency.
- 7
Taste and adjust seasoning with salt and pepper if needed.
- 8
Serve hot, garnished with fresh cilantro. Optionally, top each serving with a fried egg.
ð¡ ããã®ã³ã
- âUsing waxy potatoes like Yukon Gold will prevent the stew from becoming too mushy.
- âAdjust the amount of achiote paste for a deeper color and richer flavor.
- âFor a spicier version, add a finely chopped ajà amarillo pepper along with the onions.
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- Add shredded chicken or beef for a more substantial meal.
- Serve with a side of white rice or a simple salad.