Apr 23, 2018

Aji de Calabaza (spicy squash stew)


  • 2 Kg. of squash (use a white flesh squash like opo squash)
  • 4 medium size potatoes in cubes (1.5 cm or approximately 1/2 inch cubes)
  • 1 tablespoons of aji Amarillo paste (yellow Peruvian chili paste)
  • 1 tablespoons of aji panca paste (red Peruvian chili paste or 2 teaspoons of ground paprika)
  • 1 tablespoons of garlic paste
  • 1 medium size onion finely diced
  • 2 cups of milk
  • 2 cups of boiled corn kernels
  • 300 g. of fresh cheese in small dice (it could be replaced with mozzarella)
  • 3 tablespoons of oil
  • 2 teaspoons of salt

After peeling and seeding the squash, cut it in thin slices and reserve.

Heat the oil in a medium size pot, add the aji amarillo, aji panca, garlic, onion and cumin. Cook on medium high until brown. Add the milk, squash, potatoes and salt. Set temperature to medium low, cover it and cook until the potatoes are tender (approximately 25 minutes). Set temperature to low, add the cheese and corn, and cook for 1-2 minutes while mixing everything.

Serve with white rice and decorate with huacatay (black mint).