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8 servings, 1-1/2 cups each
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This traditional Chilean dish is often made with cochayuyo, a protein-packed dried seaweed. It is sold in bundles and is often used as
a substitute for beef. It is a leafy seaweed. It's base is called "ulte" and the dried leaves are called "cochachuyo". Both parts are used in salads and fresh seafood preparations.
The Chileans like to eat this stew with a fried egg served on top!
The squash in this low-calorie low-fat stew provides an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was delicious. Made it for company and they loved it. I didn't have butternut squash so substituted yellow squash. Also didn't take the time to peel the potatoes and squash as recipe suggested and it turned out great!
it is a great recipe and my husband loved it!!!
I agree with the comment above. This is not really a stew, but rather a soup. It is really good, though, whoever put it up, nice!