Chiclayo Thickened Recipe

Chiclayo thickened, as its name suggests, comes from the province of Chiclayo, located in northern Peru, specifically in the Lambayeque region. This dish is of Mocha origin, it is believed that this famous Chiclayo dish was consumed by the Lord of Span and his vassals. It consists of a kind of soup that is normally consumed every Monday. This delicious recipe has beef brisket or stew and its green color is due to coriander or cilantro. One of the most important and particular ingredients is the squash louche, a type of squash that only grows in Lambayeque.

Are you wondering how to prepare a chiclayano thickening?  we want to teach you how to prepare this delicious and nutritious stew from your home. Follow these steps and enjoy a delicious meal from Chiclayo!

Ingredients to make Thickened chiclayano:

• 1 kilogram of beef brisket or ribs
• 300 grams of louche squash
• 1 yellow pepper
• 6 sprigs of fresh coriander
• 3 branches of Chinese onion or chives
• 1 medium Cayuga
• 1 medium red onion
• 100 grams of corn or shelled corn
• 100 grams of zarandaja
• 2 dessert spoons of ground panda chili
• 1 dessert spoon of ground yellow pepper
• 1 kilogram of white rice

How to make Chiclayo thickening:

To start with the Chiclayo thickening recipe, you must first cut the louche and reserve 3/4 parts. Grate the rest.

In a medium saucepan over medium heat, add the beef and also add a piece of louche squash. Add water until the pieces are covered and cook for approximately 20-25 minutes.

In a medium saucepan over medium heat, add a splash of vegetable oil, a tablespoon of ground panda pepper and ground yellow pepper.

Add 1 liter of water and the previously washed rice. Cover over low heat and cook the rice. Booking.

With the help of a knife, cut the yellow pepper and carefully remove the seeds and veins with a spoon. Cut into small pieces and reserve.

With plenty of water, wash the coriander and cut the root. Remove the leaves and reserve some stems.

Cut the Chinese onion; only use the green part and reserve.

Do you like Peruvian ceviche? Learn how to do it with this recipe.

Wash and cut the red onion into fine squares.

Wash the yucca and peel it. Cut into small pieces and reserve.

In a blender add: the corn, the coriander, the yellow pepper, the Chinese onion and the louche squash. In order for them to liquefy well, add a stream of beef stock. Booking.

In a medium saucepan, sweat the red onion and add a tablespoon of yellow chili, girasol chili and ground garlic.

Add the meat, the zarandaja and the yucca. Cover and cook approximately 10 minutes.

Add the smoothie and move with the help of a spoon. Add the Cayuga in squares and salt. The Peruvian thickening recipe is almost ready!

Cook over medium heat for about 10 minutes and stir constantly to prevent sticking.

Serve with rice and a Creole bush. Ready and enjoy! Tell us in the comments what you think of this Chiclayo food.

And if you also want to know another Peruvian recipe, do not miss this cuttlefish with cheese. Keep reading!

Information to keep in mind

The louche squash was made official by INDECOPI in 2009 as one of the agricultural products originating in Lambayeque. It is the main ingredient in dishes such as: loco, thickened, rice with duck, louche bread, louche blancmange, sweet rice, dry kid with beans, among others The Mocha and Chime cultures represented this vegetable in their ceramics and in the 17th century it was already distributed and consumed in the diet of the Spanish. The louche squash has beneficial properties for the human body, protects the stomach mucosa and is an excellent diuretic.