Did you know a rich chicken with potato stew from Peru? Here, let me introduce it to you, It’s called Cau Cau Peruano or Cau Cau, just Peruvian people said to this amazing dish. It is a combination of potato, chicken or cow trip with parsley or cilantro. It last ingredient give a fresh scent and become this plate an aromatic and delicious. You can smell this dish for several meters around.
Don’t wait more time, you want to know how to make cau cau and I’ll show you this marvelous recipe. Come on to watch the ingredients and instructions.
What’s Cau Cau Origin?
At this moment, no historians determine, the right origin of Cau Cau. But here I will show you three important ideas about Cau Cau origin:
- A big quantity of people think this dish is from Peruvian Andes. In Quechua language, the words “can or acacau” mean small and hot. It could be proof the Andean origin.
- Another tendency is the chinese origin. It due at the ancient Chinese immigrants of the 19th century named this curious dish that way, since they say “cuacau” when they refer to an ingredient that must be cut into small portions.
- On the other hand, chef Gastón Acurio believes that his origins are born in Africa, and it was the African slaves who ate the animals of their environment and prepared a meal similar to the current cau cau.
Either way, we cannot know for sure how it originated but we can know what the Peruvians think of this dish, so leave us your comment if you love the cau cau.
Cau Cau Peruano- Potatoes and shredded chicken Stew Recipe
Ingredients
- 1 kg shredded chicken
- 1 onion.
- 1 tbsp ground garlic
- 3 medium size potatoes
- 3 branches mint
- 2 tbsp ground yellow chili
- 1 tbsp turmeric
Instructions
- At first, you must clean the belly or tripe well, preferably we ask our butcher for a piece that is as clean as possible, we remove all excess fat.
- Then we put it to cook in a common pot and if we have pressure we better cook for 40 minutes in this type of pot and in the normal one until the tripe is soft, to the cooking we add a sprig of mint and a cup of milk, the first to give us aroma and the second to whiten the tripe more.
- Once the tripe is cooked, cut into squares about one by one cm and reserve, save the cooking water as well.
- We put the potatoes to cook in water also with a little salt and when they are cooked but not much we remove them and cut them into squares similar to those of the tripe and reserve.
- In a pot we place a drizzle of oil and sauté the onion cut into brunoisse (squares), add the garlic, a little salt, pepper to taste and add the yellow chili paste, when we see that the dressing is almost ready we add the turmeric .
- Now add the belly and the potatoes, add a little of the broth from the cooking of the potatoes, mix well and let it boil for a few minutes, sprinkle minced mint on top and that's it.
Notes
Nutritional Values of Cau Cau Peruano
In this case, we use chicken, not tripe to make this recipe. As you know, chicken breast is a food that provides many proteins, just like any other meat, it provides iron and it is recommended that it be included in the diet of patients who want to regulate their weight and strengthen their muscles.
Finally, I can tell you, this dish is characterized by having a very enveloping flavor, perfect to enjoy a true Creole meal with the whole family. I hope, this time we bring you a special recipe from Gastón Acurio, who tells us his main secrets and tips for you to prepare the best Cau Cau of tripe of your life.
