Stuffed caigua is a traditional dish from the delicious Peruvian cuisine, easy to prepare and very tasty. It is one of the most popular dishes that can be made with caigua, a versatile vegetable also used in salads and soups.
The history of stuffed caigua dates back to ancient times, where the filling of this vegetable was accompanied by local ingredients and aromatic herbs, adding a unique and special touch to every bite.
Over time, this recipe has evolved and adapted to current tastes and preferences. Preparing this dish is entering a world of exquisite flavors and rooted traditions, inviting us to enjoy and appreciate the culinary richness of this beautiful land.
Stuffed Caigua
Ingredients
6 Large caiguas
500 grams of Ground meat
2 Slices of sandwich bread
1 Diced tomato
2 teaspoons of Ground garlic
1 Medium red onion
1 cup of Beef broth cube
3 tablespoons of Yellow chili pepper (Aji amarillo) paste
100 grams of Raisins
2 Black olives in strips
1 teaspoon of Chopped parsley
2 Chopped hard-boiled eggs
1 tablespoon of Milk
Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare the stuffed caiguas, start by cutting off the top like lids and carefully removing the seeds and veins with a spoon.
Step 2 : Then, place them in a pot with hot water to soak for a few minutes.
Step 3 : While the caiguas are soaking, soak the bread in a little broth or water and then crumble it.
Step 4 : In a skillet with hot oil, sauté the chopped onion until translucent.
Step 5 : Add the ground garlic, chili pepper paste, and cook for a few more minutes.
Step 6 : Add the ground meat, diced tomato, raisins, chopped olives, soaked bread, and fry over medium heat until the meat is cooked.
Step 7 : Add the chopped egg, salt, and pepper.
Step 8 : Reserve some of the filling.
Step 9 : Stuff the caiguas with the prepared mixture and place their tops back on.
Step 10 : Then, carefully place them in a pot containing the broth and reserved filling.
Step 11 : Cook for about 15 minutes and add a tablespoon of milk.
Step 12 : In cases where there isn't enough filling to cook the caiguas, you can make a sauce in a pot with chopped onion, garlic, and tomato, add a cup of broth, and cook the stuffed caiguas until tender.
Step 13 : Once cooked, the caiguas can be served on a plate accompanied by white rice.
Step 14 : Additionally, it is important to mention that there are variations of this dish which may include fillings of chicken, fish, seafood, among others.
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