-
1
Fry the onion until soft and sweet
5 Mins
Medium heat, about 180°C (350°F)
Heat the oil in a wide pot over medium heat and fry the onion for about 5 minutes, stirring, until it turns soft and translucent. Do not let it brown - a pale, sweet onion is the base the whole sauce stands on.
If the onion starts to colour, turn the heat down and add a spoonful of water.
Done when: The onion is soft, pale and sweet-smelling.
-
2
Build the ají sauce with tomato, garlic and paste
5 Mins
Medium heat, about 180°C (350°F)
Stir in the garlic and cook for 30 seconds, then add the diced tomato, the ají amarillo paste, the cumin and half the salt. Cook for about 5 minutes, stirring, until the tomato breaks down and the mix turns a deep golden orange and the oil starts to separate at the edges.
Frying the paste in the oil wakes up its flavour - do not skip this step.
Done when: The sauce is thick, glossy and golden orange.
-
3
Add the olluco and water and simmer
20 Mins
Gentle simmer, about 90-95°C (195-200°F)
Add the olluco slices and the water, stir once to coat, and bring to a gentle simmer. Cover with the lid ajar and cook for about 20 minutes, stirring gently every few minutes, until the olluco is tender all the way through and the sauce has thickened around it.
Stir with a wooden spoon and a light hand - the olluco bruises easily once it softens.
Done when: A piece of olluco breaks cleanly under a spoon and the sauce coats it thickly.
-
4
Season, add the herbs and rest
3 Mins
Low heat, about 90°C (195°F)
Taste and add the rest of the salt, then crumble in the dried oregano and stir in the chopped parsley. Take the pot off the heat and let the stew rest for 3 minutes so the sauce settles and the flavours come together.
The resting time matters - the sauce thickens and the oregano blooms as the pot cools slightly.
Done when: The stew is thick, fragrant and evenly seasoned.
-
5
Serve hot with rice
2 Mins
Serve hot, about 65°C (150°F)
Spoon the stew into warm bowls, making sure each serving gets plenty of sauce, and serve at once with steamed white rice on the side.
Warm the bowls first - the stew cools fast on a cold plate.
Done when: Each bowl holds tender olluco in a glossy golden sauce, steaming hot.
auto_awesome Finishing Touches & Plating
Serve the stew steaming hot with rice, and pass extra oregano at the table for anyone who wants more of the highland flavour.
Bolivia
2h 25m
