Mapuche Toasted Peas with Mote — Ancestral Alfish Iyagel

Versión en Español

Mapuche toasted peas with mote, or alfish iyagel, is dried peas toasted in a cast iron skillet for about 20 minutes, boiled for 40 to 50 minutes until tender, and mixed with cooked wheat mote, seasoned with sea salt and sprinkled with merkén. It takes 45 minutes of preparation and 60 minutes of cooking, and serves 2.

An ancestral Mapuche dish that combines simplicity and nutrition and shows the importance of legumes in their diet.

How to Make Alfish Iyagel?

Dried peas are toasted until fragrant, then cooked in water until soft and combined with cooked mote, loosened with a little cooking liquid if you like.

Nutritional Information

Each serving of alfish iyagel contains approximately 300 calories, 56 g of carbohydrates, 1 g of fat, 21 g of protein, 24 g of fiber, 3 g of sugars, 0 mg of cholesterol, and 20 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Mapuche Alfish Iyagel Recipe

Preparation: 45 minutes
Cooking: 60 minutes
Servings: 2

Ingredients

• 2 cups of dried peas
• 2 cups of cooked wheat mote
• Merkén (Mapuche smoked chili)
• Fine sea salt

Instructions

1. Heat a cast iron skillet over medium heat, add the dried peas, and toast them, stirring constantly, for about 20 minutes. Remove and let cool to room temperature.

2. In a medium pot, heat water, add the toasted peas, and cook for 40 to 50 minutes or until soft. Drain, keeping a little of the cooking liquid, and return the peas to the pot.

3. Add the cooked mote and mix gently so it does not break. Heat through, season with salt, loosen with a little cooking liquid if you like, and serve right away sprinkled with merkén.

Additional Tips

Toast the mote too

For a smoky touch, toast the mote for about 5 minutes in a dry skillet, stirring constantly, before mixing it in.

Do not burn the peas

Keep the heat at medium and stir constantly until they smell toasty.

Adjust the texture

Add some of the cooking liquid for a softer, brothier dish.

Frequently Asked Questions (FAQs)

1. Should I soak the peas before toasting?

No, in this traditional recipe they are not soaked before toasting, but they are cooked afterwards until tender.

2. How do I toast the peas without burning them?

In a clean skillet over medium heat, stirring constantly for about 20 minutes, until they smell smoky but are not burnt.

3. Do toasted peas cook faster?

No, they still need about 40 to 50 minutes in water until soft.

Benefits of Peas

Peas are an excellent source of plant protein, fiber, iron, and magnesium.

Did You Know?

The Mapuche have used grain toasting and grinding for centuries, both to preserve food and to deepen flavor.

Recommended

• Traditional Mapuche Pisku Stew Recipe
• Chilean Mapuche Sanco Recipe
• Porotos con Mote Recipe
• Chilean Split Peas with Rice Recipe