This tarwi stew is a home-style dish from the Peruvian highlands: already de-bittered, ground tarwi (chocho), simmered with potatoes over an onion-and-garlic base until it turns into a thick stew, traditionally served over plain white rice.
Tarwi is an Andean legume packed with protein, but in its raw state it holds bitter alkaloids: before cooking it, it needs several days of soaking and rinsing to remove that bitterness completely.
Print
Peruvian Tarwi Stew
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Creamy Andean tarwi (lupin) stew with onion, garlic, and potatoes.
Ingredients
- 500 g debittered, ground tarwi (chocho)
- 400 g diced yellow potato (3 to 4 medium potatoes)
- 200 g chopped red onion (1 large onion)
- 12 g minced garlic (3 cloves)
- 30 ml vegetable oil (2 tablespoons)
- 5 g turmeric (1 teaspoon)
- 500 ml water (2 cups)
- Salt to taste
- 2 cups cooked plain white rice, for serving
- 4 fried eggs, optional, for serving
Preparation
- Build the base, heat the oil in a pot and cook the chopped onion until translucent, about 5 minutes; add the minced garlic and cook 1 more minute until fragrant.
- Soften the potatoes, add the water and the diced potatoes to the base, and simmer over medium heat about 15 minutes, until almost tender.
- Stir in the ground tarwi, add it together with the turmeric, and cook 8 to 10 more minutes, stirring often, until the stew thickens and turns golden.
- Adjust the salt, taste the stew and season with salt to your liking.
- Serve over rice, spoon the hot stew over a bed of plain white rice, and top with a fried egg if you like.
Chef’s Tips
- Buy tarwi that’s already de-bittered and ground; if you only have whole de-bittered seeds, grind or blend them before adding them to the stew.
- Stir often once you add the ground tarwi, since it sticks to the bottom of the pot easily.
- If the stew turns out too thick, stir in a little hot water until you reach the consistency you want.
Traditional Variations
Some households swap the turmeric for cumin and black pepper, a simple flavor adjustment that doesn’t change the technique or the main ingredients.
There’s also a more elaborate version, documented separately, made with whole, unground tarwi along with ají amarillo, evaporated milk, fresh cheese, and huacatay; it’s a distinct variant that isn’t mixed into this traditional ground-tarwi stew.
How to Serve
Serve hot, in a deep bowl, over a bed of plain white rice, often topped with a fried egg. It’s an everyday dish in Andean communities where tarwi is a regular part of the diet.
Recommended Pairings
- Plain white rice
- Fried egg
- Ground ají sauce
Did You Know?
Tarwi is one of the oldest legumes grown in the Andes, with a protein content comparable to soybeans. Raw, it’s bitter due to its natural alkaloids, so it needs several days of soaking and rinsing before it can be cooked.
Frequently Asked Questions
Yes. Raw seeds contain bitter alkaloids; always use tarwi that's been properly soaked, cooked, rinsed, and already ground.
It should be thick and hearty from the ground tarwi itself, neither dry nor watery.
Yes, it keeps refrigerated for up to two days; when reheating, add a splash of water if it has thickened too much.
