Ají de calabaza is an Arequipa squash stew with corn, fava beans, and potato in an ají amarillo base, finished with milk, queso fresco, and huacatay.
It’s served with fluffy rice and a fried egg.
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Peruvian Ají de Calabaza
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring calabaza madura, adapted for a home kitchen with clear measurements.
Ingredients
- ½ kg calabaza (winter squash)
- ½ kg white potato
- ½ onion
- 1 garlic clove
- 1 ají amarillo
- 1 handful of corn kernels
- 1 handful of fresh fava beans
- ¼ cup of vegetable oil
- ½ small can of evaporated milk
- 2 slices of queso fresco
- 1 sprig of huacatay
To serve
- 4 eggs
- 1½ cups of rice
Preparation
- Prepare the ingredients, clean and cube the squash; boil the potatoes and cut them into large cubes.
- Make the base, in the oil, fry the diced onion, garlic, and ground ají amarillo.
- Cook, add the squash, fava beans, and corn and cook until tender.
- Finish, add the potatoes, the chopped queso fresco, the milk, and the huacatay, stir, cook a few minutes, and remove from the heat.
- Serve, serve with fluffy rice and a fried egg per portion.
Tips
- Don’t let the milk boil too long or it may curdle.
- The cheese only needs to warm through for a few minutes.
- Add the huacatay at the end to keep its aroma.
Traditional variations
- Some home versions add ají panca to the base.
How to serve
Serve the ají de calabaza hot, with fluffy rice and a fried egg on top.
Recommended pairings
- White rice
- Fried egg
Did you know?
Ají de calabaza is a thrifty home-style dish from Arequipa.
Frequently Asked Questions
Squash, potato, corn, and fava beans in an ají amarillo base, with milk, queso fresco, and huacatay.
With fluffy rice and a fried egg.
Add it at the end and cook only a few minutes, without a hard boil.
