Ecuadorian Guatita

Ecuadorian Guatita Recipe - A Traditional Culinary Delight

Region / culture: Ecuador | Preparation time: 1 hour | Cooking time: 2 hours | Servings: 6

Introduction

Ecuadorian Guatita is a traditional dish made with cow stomach, potatoes, peanuts, and a flavorful peanut sauce. This dish is popular in Ecuador and is often served at special occasions and family gatherings.

History

Guatita has been a staple in Ecuadorian cuisine for generations. It is believed to have originated in the Andean region of Ecuador, where cow stomach was a common ingredient in traditional dishes. Over time, the recipe has evolved to include a variety of spices and seasonings, making it a flavorful and hearty meal.

Ingredients

2 lb (907 g) mondongo or librillo
4 tbsp peanut butter (or roasted peanuts, ground)
1 lb (454 g) potatoes
3 tbsp achiote (annatto seeds + oil)
1 small peeled tomato without seeds (pureed)
1 medium red onion (finely chopped)
1 small green pepper (finely chopped)
3 garlic cloves (pureed)
0.5 tsp oregano
salt
pepper
cumin
culantro (a herb similar to parsley)
ajinomoto (monosodium glutamate)

How to prepare

Clean the cow stomach by rinsing it with water and flour. Let it soak in water with lemon and repeat this process three times.
After the final cleaning with lemon, rinse the stomach with water.
Boil the stomach in salted water and discard the first batch of water.
Boil it again in 5 cups of water with achiote, ajinomoto, salt, culantro, and comino. Once cooked, separate the stomach from the soup and strain the soup.
Cut the guata (stomach) into 4 cm x 4 cm (2 x 2 inch) pieces.
In a pot, prepare the refrito by sautéing the onion, tomato, garlic, green pepper, achiote, oil, salt, comino, pepper, oregano, and ajinomoto.
Once the refrito is ready, add the pieces of guatita and fry them briefly.
Blend the peanut butter with 3 cups of soup and add it to the guatita. Let it simmer for a while.
When the guatita is almost ready, add the potatoes cut into small squares.
Continue boiling until the potatoes are cooked and the peanut sauce thickens. If it thickens too much, add a little more soup.
Remember, this is a main dish, not a soup, so the sauce should be thick.

Variations

Some variations of Ecuadorian Guatita include adding carrots, peas, or corn to the sauce for added flavor and texture. You can also adjust the spiciness of the dish by adding more or less chili peppers.

References

↑ chopped finely using a food processor

Cooking Tips & Tricks

Make sure to clean the cow stomach thoroughly before cooking to remove any impurities.

- Boil the stomach in salted water to help tenderize it before adding it to the sauce.

- Be sure to simmer the peanut sauce until it thickens to the desired consistency.

- Adjust the seasonings to taste, adding more salt, pepper, or cumin as needed.

Serving Suggestions

Ecuadorian Guatita is traditionally served with rice or boiled potatoes on the side. It can also be accompanied by a fresh salad or avocado slices.

Cooking Techniques

The key cooking technique for Ecuadorian Guatita is simmering the peanut sauce until it thickens and coats the cow stomach and potatoes. This helps to infuse the flavors and create a rich and creamy sauce.

Ingredient Substitutions

If cow stomach is not available, you can substitute it with beef tripe or chicken gizzards. You can also use almond butter or cashew butter instead of peanuts for a different flavor profile.

Make Ahead Tips

Ecuadorian Guatita can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Ecuadorian Guatita in a large bowl with a sprinkle of fresh parsley on top for a pop of color. You can also garnish it with a drizzle of olive oil or a dollop of sour cream.

Pairing Recommendations

Ecuadorian Guatita pairs well with a glass of red wine or a cold beer. You can also serve it with a side of crusty bread or cornbread for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Ecuadorian Guatita in an airtight container in the refrigerator for up to 3 days. Reheat it in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Ecuadorian Guatita contains approximately 350 calories.

Carbohydrates

Each serving of Ecuadorian Guatita contains approximately 30 grams of carbohydrates.

Fats

Each serving of Ecuadorian Guatita contains approximately 20 grams of fats.

Proteins

Each serving of Ecuadorian Guatita contains approximately 25 grams of proteins.

Vitamins and minerals

Ecuadorian Guatita is rich in vitamins and minerals, including vitamin C, iron, and potassium.

Alergens

Ecuadorian Guatita contains peanuts and may not be suitable for those with nut allergies.

Summary

Ecuadorian Guatita is a nutritious and flavorful dish that is high in proteins and fats. It is a hearty meal that is perfect for special occasions or family gatherings.

Summary

Ecuadorian Guatita is a delicious and hearty dish that is perfect for special occasions or family gatherings. With its rich peanut sauce and tender cow stomach, this dish is sure to impress your guests and become a new favorite in your recipe repertoire.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day when I stumbled upon a small, quaint market in the heart of Quito, Ecuador. The vibrant colors of the fresh produce and the enticing smells of the local delicacies wafting through the air immediately caught my attention. As I made my way through the market, my eyes fell upon a vendor selling a dish I had never seen before - Guatita.

Intrigued by the exotic name and the delicious aroma emanating from the steaming pot, I approached the vendor and inquired about the dish. With a warm smile, the elderly woman explained to me that Guatita was a traditional Ecuadorian stew made with tripe, potatoes, and a savory peanut sauce. She went on to tell me that it was a beloved comfort food in Ecuador, often enjoyed with a side of rice and aji hot sauce.

I knew I had to learn how to make this dish. The vendor graciously shared her family recipe with me, and I eagerly jotted down every detail, determined to recreate the flavors of Ecuador in my own kitchen. As I wandered back to my hotel, the recipe clutched in my hand, I couldn't wait to try my hand at making Guatita.

Back home, I set to work gathering the ingredients for the stew. Tripe was a bit challenging to find, but after a few trips to the local butcher, I finally secured a fresh batch. The rest of the ingredients - potatoes, onions, garlic, cumin, paprika, and peanuts - were already staples in my pantry. I carefully followed the instructions I had been given, taking care to sauté the onions and garlic until golden brown, simmer the tripe until tender, and blend the peanuts into a creamy sauce.

As the stew bubbled away on the stove, filling my kitchen with the rich aroma of spices and peanuts, I couldn't help but feel a sense of pride and excitement. This was more than just a recipe - it was a connection to a faraway land, a taste of a culture I had only just begun to explore.

When the Guatita was finally ready, I ladled a generous portion into a bowl and took my first bite. The flavors exploded on my tongue - rich, creamy, and slightly spicy, with a hint of earthiness from the tripe. It was unlike anything I had ever tasted before, and I immediately knew that this dish would become a favorite in my household.

Over the years, I have made Guatita countless times, each batch slightly different from the last as I experimented with new spices and techniques. I have shared the recipe with friends and family, passing on the flavors of Ecuador to those around me. And every time I make it, I am transported back to that bustling market in Quito, the vendor's kind smile etched in my memory forever.

As I sit down to enjoy a steaming bowl of Guatita, surrounded by loved ones and laughter, I am grateful for the serendipitous moment that led me to discover this delicious dish. It is a reminder of the power of food to bring people together, to bridge cultures and create lasting memories. And as I take another spoonful, savoring the familiar flavors of peanuts and tripe, I am filled with a sense of gratitude for the culinary journey that brought me to this moment.