Zamba de Zapallo (Squash Stew)
Number of servings
10
Difficulty
Medium
Ingredients
1000
gr ripe squash
250
gr toasted and ground peanuts
2
piece(s) eggs
1
cup(s) hogao
500
gr small fried pork skin cracklings (optional)
Directions
- Cook the squash with peel, cut in pieces and in salted water, until it softens. Reserve one cup of the liquid from this cooking and dissolve the toasted and ground peanuts in it, making sure the mixture doesn't get too watery. With the help of a spoon extract the squash pulp from the peel, and with a potato masher or fork make a mash.
- Prepare one cup of hogao and incorporate into the mash, as well as the dissolved peanuts and raw eggs. Take to a pan and cook over medium heat for 10 minutes. Optionally, it can be served with pork skin cracklings on each portion. Squash prepared this way can be part of the garnish in dishes based on meats.