Bolivian Cachupa with a Twist

Ingredients

In this Bolivian adaptation of Cachupa, we incorporate quinoa, a staple grain in Bolivian cuisine, to add a unique texture and flavor. Additionally, we introduce ají, a spicy pepper commonly used in Bolivian dishes, to give the dish a slight kick and enhance its overall flavor profile. We alse have the original recipe for Cachupa, so you can check it out.

• 2 cups (400g) corn kernels 2 cups (400g) corn kernels
• 1 cup (200g) black beans, cooked 1 cup (200g) black beans, cooked
• 1 cup (200g) quinoa, rinsed 1 cup (200g) quinoa, rinsed
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon ají paste 1 tablespoon ají paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced red and green bell peppers to the pot, and cook until they start to soften.
3. 3.
   Stir in the diced tomatoes, ají paste, ground cumin, and paprika. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Add the corn kernels, black beans, and quinoa to the pot. Pour in enough water to cover the ingredients, and season with salt and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the quinoa is cooked and the flavors have melded together.
6. 6.
   Serve the Bolivian Cachupa hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Ají paste — Adjust the amount of ají paste according to your spice preference. Add more for a spicier flavor or reduce the amount for a milder taste.

Tips & Tricks

• For added richness, you can stir in a dollop of coconut milk before serving.
• Feel free to customize the vegetables according to your preference. You can add carrots, zucchini, or any other vegetables you enjoy.
• If you prefer a thicker consistency, you can mash some of the beans and corn with a fork before adding the quinoa.

Serving advice

Bolivian Cachupa is best served hot, straight from the pot. It can be enjoyed as a standalone meal or accompanied by a side of fresh Bolivian bread or tortillas.

Presentation advice

To enhance the presentation of Bolivian Cachupa, garnish each serving with a sprig of fresh cilantro. The vibrant colors of the vegetables will make the dish visually appealing.