Huallpa Chupe with a Caribbean Twist

Ingredients

In this adaptation, the traditional Peruvian Huallpa Chupe is transformed into a Caribbean delight by incorporating local ingredients and spices. The original dish typically features Peruvian flavors like aji amarillo (yellow chili pepper) and huacatay (Peruvian black mint). In the Caribbean version, these ingredients are replaced with allspice, thyme, and Scotch bonnet peppers, which are commonly used in Virgin Islands cuisine. The addition of local seafood, such as crab and fish, further enhances the Caribbean twist. We alse have the original recipe for Huallpa chupe, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) white fish fillets, cut into chunks 1 lb (450g) white fish fillets, cut into chunks
• 1 lb (450g) crab meat 1 lb (450g) crab meat
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, diced 2 bell peppers, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 cups (960ml) fish or vegetable broth 4 cups (960ml) fish or vegetable broth
• 1 cup (240ml) corn kernels 1 cup (240ml) corn kernels
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 Scotch bonnet pepper, seeded and minced (adjust according to desired heat level) 1 Scotch bonnet pepper, seeded and minced (adjust according to desired heat level)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 14g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, bell peppers, and garlic, and sauté until softened.
2. 2.
   Add the tomatoes, thyme, allspice, and Scotch bonnet pepper to the pot. Cook for a few minutes until the tomatoes start to break down.
3. 3.
   Pour in the coconut milk and fish or vegetable broth. Bring the mixture to a simmer.
4. 4.
   Add the shrimp, fish, crab meat, and corn kernels to the pot. Cook for about 5-7 minutes until the seafood is cooked through.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Remove the thyme sprigs from the pot.
7. 7.
   Serve the Caribbean Seafood Stew hot, garnished with fresh cilantro and lime wedges.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and rinsing it under cold water.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a milder version, reduce the amount of Scotch bonnet pepper or remove the seeds.
• Serve the stew with a side of white rice or crusty bread to soak up the flavorful broth.
• Feel free to add other seafood like mussels or lobster tails for an even more indulgent dish.
• Adjust the thickness of the stew by adding more broth if desired.
• Make sure to use fresh seafood for the best flavor and texture.

Serving advice

Serve the Caribbean Seafood Stew in deep bowls, allowing the vibrant colors and enticing aromas to take center stage. Accompany it with a side of fluffy white rice or warm crusty bread to complete the meal.

Presentation advice

Garnish the Caribbean Seafood Stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in colorful ceramic bowls to enhance the visual appeal and showcase the vibrant ingredients.