Ingredients
(4 – 6 servings)
- ¼ of wheat
- 1 small tomato
- 1 small onion
- 3 tablespoons of ground ají mirasol
- ½ teaspoon of pepper
- ½ teaspoon of cumin
- ½ teaspoon of seasoning
- ½ teaspoon of paprika
- 2 tablespoons of ground garlic
- 2 tablespoons of chopped cilantro
- Potatoes cut in half
- Beef in pieces or chicken
- Salt and oil
Preparation:
Wheat stew: The first step is to pick over the wheat, removing all impurities; then soak it the day before. The next day, wash it well and pick it over again, because the impurities that were stuck on will have come loose.
Then cook it in water for ten minutes, change the water and boil it again so it cooks through.
Base:
In a pot, add the finely diced onion with oil, pepper, cumin, ground ají mirasol and paprika. Once the base is well fried, add water, then the halved potatoes and the pieces of meat or chicken, and cook until the meat and potatoes are done. Pour the cooked wheat over this base, stirring well so everything combines. Taste for salt and add the seasoning. Finally, add the chopped cilantro. Serve with white rice.
The stew should have a soft consistency.
