Hervido de Gumarra (Gumarra Hen Stew)
Cooking time
90 minutes
Number of servings
6
Difficulty
Medium
Ingredients
14
cup(s) water
1
piece(s) gumarra (taparuca hen), cut and cleaned
4
piece(s) green topocho plantains, peeled and cut
500
gr yuca (cassava), peeled and cut
500
gr ahuyama (squash), cut in pieces
3
piece(s) scallion stalks
4
piece(s) wild cilantro leaves
pinch salt, cumin and pepper to taste
Directions
- Cook the gumarra with the scallion and seasonings for 1 hour.
- When it starts to soften, add the plantains and let boil for 20 minutes.
- Then add the ahuyama and yuca, and cook for 20 minutes over low heat.
- Sprinkle the cilantro, place over low heat, covered, for 10 minutes.
- Serve accompanied with ajisero in milk [see p. 127], dry white rice and charapas.