A homestyle, economical Peruvian stew where caigua shares the spotlight with potato, lightly mashed to thicken the sauce. Yellow chili builds the savory base, while fresh cheese and a touch of evaporated milk finish it with a warm, creamy texture.
Wash the caiguas, cut them lengthwise, and remove the seeds and white inner ribs; then cut them into medium strips. Peel the white potatoes and cut them into roughly 2-centimeter cubes. Finely chop the red onion and deseeded yellow chili.
Heat the vegetable oil in a pot and add the
Turn what you find into an experience you can actually bring to your kitchen.
Add the white potatoes and water. Stir, cover, and cook over medium-low heat for 10 minutes, until the potatoes begin to soften while still holding their shape.
Add the caigua and the remaining salt. Cook uncovered for 8 to 10 minutes, until the caigua is tender but still clearly defined. Mash a few potato cubes against the side of the pot and stir them back into the stew; this should thicken it without turning it into a purée.
Lower the heat to minimum and add the evaporated milk and cubed fresh cheese. Stir gently for 1 to 2 minutes, just until the cheese is hot and some of it begins to blend into the broth. Do not let it boil aggressively. Serve hot, with the stew creamy and thick while still full of distinct pieces of caigua and potato.
