CHARQUICAN STEW

INGREDENTS

• 1 medium onion, diced
• 1/2 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• Oil, salt and pepper to taste

INGREDENTS

• 1 lb ground beef
• 5 medium red potatoes, peeled and cut into cubes
• 2 lbs yellow pumpkin, cut into cubes
• 1 cup corn kernels, fresh or frozen
• 1/2 cup chopped green beans, fresh or frozen

ONE LAST INGREDENT!

• 1 cup peas, fresh or frozen

PREPERATION

• Heat two tablespoons of oil over medium-high heat.
• Add the onion and sauté for five minutes.
• Stir for one minute, then move the contents to one side in the pot and incorporate the ground beef.
• When ready, add the cubed potatoes, pumpkin and two cups of water.
• To finish the stew, add the corn, green beans and peas, stir and let cook for five more minutes.

WHERE/WHEN EATEN?

• Originated from Chile, Bolivia,Argentina, and Peru
• Eaten mainly in the summer and winter months
• The region is Andean

ADDITIONAL INFO

• The word “charquicán”, from charquikanka, is thought to be a Quechua word meaning
• Stew with jerky

BIBLIOGRAPGHY

• http://www.quericavida.com/en/recipes/charquican-stew/
• http://en.m.wikipedia.org/wiki/Charquic%C3%A1n