Peruvian Tarwi Stew |【Recetas123】

Name: Peruvian Tarwi Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Peruvian
Ingredients: 500 g cooked and debittered tarwi (3 cups); 200 g chopped red onion (1 large onion); 20 g minced garlic (1 tablespoon); 45 g ají amarillo paste (3 tablespoons); 30 ml vegetable oil (2 tablespoons); 500 ml vegetable broth (2 cups); 250 ml evaporated milk (1 cup); 150 g fresh cheese, cubed (1 cup); 5 g chopped huacatay (2 tablespoons); Salt to taste; Ground black pepper to taste

This Peruvian tarwi stew features one of the Andes’ oldest cultivated legumes. Tarwi, also known as Andean lupin, is simmered with onion, garlic, and ají amarillo, then finished with milk and fresh cheese for a creamy, hearty dish.

Tarwi has been grown in the Andes for thousands of years and is valued for its high protein content. Before cooking, it must be debittered through several days of soaking and rinsing, since in its natural state it contains bitter alkaloids.

Preparation

Build the seasoning base, heat the oil and sauté the onion for 6 minutes. Add the garlic and ají amarillo paste, and cook until the mixture no longer smells raw.
Add the tarwi, add the tarwi and vegetable broth. Simmer over medium heat for 15 minutes, stirring occasionally.
Stir in the milk and cheese, add the evaporated milk and fresh cheese. Cook over low heat for 5 minutes without allowing the stew to boil vigorously.
Finish and serve, stir in the huacatay, adjust the salt and pepper, and serve hot with boiled potatoes or rice.

Chef’s Tips

Use tarwi that has already been properly debittered and cooked; freshly harvested seeds require several days of soaking and rinsing.
Keep the heat low after adding the milk to preserve the creamy texture.
Add the huacatay at the very end so it keeps its fresh aroma.

Traditional Variations

Some highland regions make a lighter version without milk, letting the tarwi and broth form the creamy base on their own. Other families add chunks of potato or squash to make it heartier.

There are also versions that add small pieces of beef or pork, turning the stew into a more complete main course.

How to Serve

Serve hot in a deep bowl with boiled potatoes or white rice. It’s a common dish in Andean communities where tarwi is part of the everyday diet.

Recommended Pairings

Boiled potatoes
Plain white rice
Ground ají sauce

Did You Know?

Tarwi is one of the oldest legumes cultivated in the Andes, with a protein content comparable to soybeans. In its natural state it’s bitter due to its alkaloids, so it must be soaked and rinsed for several days before it can be cooked.