Pipián Cauca (Peanut and Potato Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
30 minutes
Number of servings
8
Difficulty
Easy
Ingredients
500
gr red potatoes, peeled and cut
2
cup(s) hogao (Colombian tomato-onion sauce) [see p. 253]
250
gr roasted and ground peanuts
2
piece(s) hard-boiled eggs, chopped
4
tbsp achiote (annatto oil)
Directions
- Cook potatoes in water or broth that covers them for 25 minutes (or until soft), add hogao, peanuts and achiote and stir very well.
- Pipián, as appetizer or used as filling for empanadas or tamales, has made Popayán cuisine famous. (Optional: can add a little cloves or ground cinnamon).