Aymara Olluco Stew — Potje de Olluko, Andean Tuber Recipe

Versión en Español

Aymara potje de olluko is a stew of olluco, an Andean tuber, cut into sticks and simmered with parboiled potatoes in chicha de jora, ground dried chili, lard, sugar, and salt for about 30 minutes, then topped with fresh cheese and parsley. It takes 20 minutes of preparation and 40 minutes of cooking, and serves 4.

The stew takes its name from olluco (olluko), an Andean tuber that grows in many sizes and colors, red, yellow, and purple, round and small, rich in water and nutrients.

How to Make Andean Olluco Stew?

Olluco is harvested in abundance in May, and tradition says its freshness fills those who eat it with vital strength; it also appears in November, when the first rains fall in the Andes. Add it after the potatoes are parboiled so it holds its shape.

Nutritional Information

Each serving of potje de olluko contains approximately 400 kcal, 60 g of carbohydrates, 12 g of fat, 7 g of protein, 8 g of fiber, 4 g of sugars, 20 mg of cholesterol, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Aymara Potje de Olluko Recipe

Preparation: 20 minutes
Cooking: 40 minutes
Servings: 4

Ingredients

• 500 g (1.1 lb) of olluco (ulluco)
• 500 g (1.1 lb) of potatoes
• 400 ml (1⅔ cups) of chicha de jora (Andean corn beer)
• 2 tablespoons of ground dried chili
• 2 tablespoons of lard
• 1 tablespoon of sugar
• Fresh cheese, diced
• Fresh parsley
• Fine salt

Instructions

1. In a large pot, combine the ground dried chili, lard, sugar, chicha de jora, and salt to taste, stir well, and cook over low heat for about 10 minutes.

2. Peel and wash the potatoes and boil them covered in water for 10 minutes; this half cooking is called sancochar. Drain, cut into medium pieces, and set aside.

3. Add the olluco cut into sticks and the parboiled potatoes, stir with a wooden spoon, cover, and cook over low heat for about 30 minutes.

4. Remove from the heat and top with the diced fresh cheese. Serve the potje right away, piping hot, sprinkled with chopped fresh parsley and with white rice.

Additional Tips

Toast the chili

Briefly toast the dried chili (panca or mirasol) in the lard before adding the chicha; the gentle heat releases its oils for a deeper flavor.

Olluco last

Add the olluco only after the potatoes are parboiled and cook it over very low heat, so it does not fall apart or turn too gelatinous.

Mild cheese

Use a soft, mild fresh cheese; aged or very salty cheeses overpower the stew.

Serve with rice

White rice soaks up the chicha sauce.

Frequently Asked Questions (FAQs)

1. What is the difference between potato and olluco?

Both are tubers. Potato is drier, starchier, and denser. Olluco holds more water, turns slightly gelatinous when cooked, and has an earthier flavor.

2. How can I replace chicha de jora?

Use 400 ml of craft lager, or 300 ml of chicken broth with 100 ml of fresh pineapple juice to imitate its slightly sweet, fermented touch.

3. Which cheese works best?

Andean fresh cheese (paria or quesillo) is ideal for its soft texture and mild milky flavor. Mild feta or panela also work; avoid aged or very salty cheeses.

4. Can I make it without lard?

Yes, use 2 tablespoons of vegetable oil or mild olive oil; for a vegan version, use dairy free margarine and skip the cheese.

Benefits of Olluco

Olluco and potatoes are rich in dietary fiber, good for digestion and helpful in regulating blood sugar and cholesterol, and they provide vitamin B6, essential for metabolism and the nervous system.

Did You Know?

In general, a potje or potaje is a brothy stew of legumes and vegetables or rice with meat or sausage, depending on where it is made.

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• Andean Chuño Phuti Recipe
• Aymara Watia Earth Oven Recipe
• Andean Chairo Highland Soup Recipe
• Andean Quinoa Lawa Recipe