Ingredients
Scale
- 1 kg peeled macre squash, cut into cubes (about 7 cups)
- 350 g white potatoes or canchán potatoes, cut into cubes (3 medium potatoes)
- 180 g corn kernels (1 cup)
- 150 g fresh shelled fava beans (1 cup)
- 150 g chopped red onion (1 large onion)
- 20 g garlic paste (4 garlic cloves)
- 45 g ají amarillo paste (3 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
- 240 ml evaporated milk (1 cup)
- 150 g fresh cheese, cut into cubes (1 cup)
- 15 g chopped huacatay (¼ cup)
- 5 g ground turmeric (1 teaspoon)
- 5 g salt (1 teaspoon)
- 2 g ground black pepper (¼ teaspoon)
- 500 ml hot water (2 cups)