World Flavors Cookbook

Papa Seca Guisada

Andean freeze-dried potato cooked in aji panca and beef broth — an ancient Inca preservation technique transformed into a stew.

Cuisine: Peru

Ingredients

• 300g papa seca (Andean freeze-dried potato), soaked overnight
• 400g beef, cubed
• 3 tbsp aji panca paste
• 1 onion, diced
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp oregano
• Oil, salt
• Cilantro

Instructions

1. Soak papa seca overnight until rehydrated.
2. Brown beef with onion and garlic.
3. Add aji panca paste, cumin, and oregano. Cook 5 minutes.
4. Add drained papa seca and broth to cover.
5. Simmer 30-35 minutes until papa seca is tender and absorbs the sauce.
6. Season. Add cilantro.