Picante de yuyo is an Andean stew made with tender yuyo leaves (wild amaranth), potatoes, and a base of onion, garlic, and ají amarillo. It’s a traditional dish from Ayacucho, Apurímac, Junín, and Huancavelica, valued for its nutritional content.
It makes use of wild yuyo leaves, rich in calcium, iron, and vitamins, a practice that dates back to pre-Hispanic times in Andean communities.
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Peruvian Yuyo
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Stew
- Cuisine: Peruvian
Description
Peruvian preparation featuring hojas tiernas de yuyo y papas, adapted for a home kitchen with clear measurements.
Ingredients
- 400 g tender yuyo leaves
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 ají amarillo chiles, chopped
- 2 tbsp vegetable oil
- 400 g potatoes, cubed
- Chopped huacatay, to taste
- Salt to taste
Preparation
- Cook the yuyo, boil the yuyo leaves for 15 minutes, until soft. Drain and set aside.
- Make the base, sauté the onion, garlic, and ají amarillo in hot oil until fully cooked.
- Combine everything, add the cooked yuyo and diced potatoes to the base, along with a little water.
- Finish and serve, cook until the potatoes are tender, season with salt and huacatay, and serve hot.
Chef’s Tips
- Use only the tender leaves of the yuyo for a nicer texture.
- Don’t overcook the yuyo, as it can lose its deep green color.
- Huacatay gives it a distinctive aroma; don’t substitute it if you can get it.
Traditional Variations
Some families add crumbled fresh cheese at the end of cooking to give the stew a creamy touch.
There are also versions that add ground peanuts, thickening the dish and giving it a more intense flavor.
How to Serve
Serve hot, as a main course, with rice or hominy corn on the side, especially in Andean communities where yuyo grows wild.
Recommended Pairings
- Plain white rice
- Hominy corn
- Fresh cheese
Did You Know?
Yuyo (Amaranthus caudatus) is a wild plant of high nutritional value, whose use in Andean cooking dates back to pre-Hispanic times, when high-Andean communities gathered wild greens to supplement their diet.
Frequently Asked Questions
Yuyo is an Andean dish made with edible wild greens, usually sautéed or stewed with potato and cheese, making use of plants that grow naturally in the highlands.
Various edible wild greens are used depending on the region and season; it's essential to identify them correctly and make sure they're safe to eat.
It's usually served with boiled potato and fresh cheese, following the custom of green stews in Andean cuisine.
