Timpu
 
 
Ingredients
  • 5 peeled potatoes
  • ½ kg yucca
  • 5 ears of corn
  • 2 carrots cut up into circles
  • 5 sweet potatoes
  • ¼ kg garbanzo beans
  • ½ kg beef
  • ½ kg mutton or lamb ribs
  • ¼ kg salted meat
  • ¼ kg white chuno
  • 1 cabbage head
  • ¼ kg rice
  • 3 pears
  • 50g leeks
  • 50g celery
  • 2 garlic cloves
  • Salt
  • 1 stem of oregano
Instructions
  1. Bring 3L water to boil in a large pot and add celery, leeks, carrots, pears, chopped garlic, oregano, and salt to taste.
  2. Once the vegetables are soft, add the beef and the salted meat (both cut into pieces) and cook for an hour.
  3. While waiting, cook the rice in a dry pan with the garbanzo beans for 10 minutes.
  4. In another pot, cook the corn for about 20 minutes.
  5. When the meat is tender, add the peeled and chopped yucca to the stew, the potatoes and sweet potatoes, and cook for 10 minutes. Add the cabbage leaves and boil for a few extra minutes.
  6. Once cooked, drain the broth into a big bowl and separate the veg and meat, and remove the pears.
  7. Serve up a bit of everything onto each plate, so everyone has an equal amount of meat and vegetables.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/6-ways-love-is-celebrated-around-the-world/