Friday, January 22

Kapche de Habas

As part of our week of face-stuffing, Señor Raúl taught us how to make Kapche de Habas, a traditional Cuzco soup made with special beans, milk, cheese and potatoes. We tried as best we could to scratch down a recipe, but we had difficulty identifying some of the ingredients. Here's what we managed to write down:

8 lbs habas verdes (Lima beans but bigger)
18 papitas negras (they're tiny, so if you're using white potatoes, maybe just four)
1 purple onion
1/4 cup oil
1 clove of garlic
6 cups water
6 huatacay (mint on the stems)
1 cup of chopped huatacay
1 teaspoon of palillo (similar to tumeric, or if you can't find that paprika)
1/4 cup of pimienta dulce (whole allspice)
1 large can of evaporated milk
4 egg
Optional: 1/2 lb of queso de paria (or whatever mild white cheese you can find)

1) Separately, boil 18 little potatoes. Let them cool and then peel them by hand.
2) Remove eight lbs of habas verdes from their pods. Then peel the beans and spilt them in half.  
3) Sauteé 1/2 of a chopped onion in a large pot in a thick layer of oil.
4) In a blender, mix 1/2 of a chopped onion, a clove of garlic and water. Add it to the onions being sauteed in the pot.
5) Add palillo, pimienta dulce and whole huatacay to the pot, along with six cups of water. Bring the mixture to a boil.
6) Add the habas verdes to the pot (enough to cook the beans and maintain a soupy consistency to the mixture). Let them simmer until the beans are cooked.
7) Remove whole huatacay from the pot.
8) Add chooped huatacay.
9) Add four whisked eggs and the can of milk.
10) Once the whisked egg has cooked, add the peeled potatoes. 
11) Let it simmer for 5 minutes.
12) Optional: add slices of queso de paria on top before serving.

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