Hot 'n Hungry: Cau Cau


Hey there, fellow spice lovers and food adventurers! Acorn here, your ever-confident pig, and with me is Woody, the tiger with an insatiable appetite. Today, we're diving into a dish that's as rich in history as it is in flavor: Cau Cau. Get ready for a spicy journey to Peru!

A Historical Perspective

Cau Cau is a traditional Peruvian dish that traces its roots back to the Afro-Peruvian community. This hearty stew is typically made with tripe, potatoes, and a yellow chili pepper sauce. The name "Cau Cau" is believed to come from the Quechua word "Can," meaning "hot" or "spicy," which perfectly suits our Hot 'n Hungry theme.

This dish not only represents the fusion of indigenous and African culinary traditions but also stands as a testament to the ingenuity of those who created it using simple, available ingredients. It's a comfort food that has warmed the hearts (and stomachs) of many generations.

Rating the Heat

Now, let's talk about the spice factor. As you know, I'm all about that hot sauce life, and Woody is always ready to chow down. Cau Cau brings a delightful heat that's more of a slow burn rather than an immediate inferno. The yellow chili peppers used in the dish give it a moderate level of spiciness, perfect for those who enjoy a bit of a kick without being overwhelmed.

On our Hot 'n Hungry heat scale, we'd rate Cau Cau at a solid 3 out of 5. It's got enough heat to keep things interesting but won't have you reaching for a fire extinguisher. For those who want to amp it up, a dash of your favorite hot sauce can do the trick!

Until next time, stay hot and hungry!

Make it at Home

Ingredients:

  • 1 lb tripe, cleaned and cut into small pieces
  • 4 medium potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon aji amarillo paste (yellow chili pepper paste)
  • 1 cup chicken or vegetable broth
  • 1/2 cup fresh or frozen peas
  • 1 tablespoon turmeric
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lemon wedges for serving

Instructions:

  1. Prep the Tripe: Bring a large pot of water to a boil. Add the tripe and cook for about 10 minutes. Drain and rinse under cold water. Set aside.

  2. Cook the Base: In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

  3. Add the Spices: Stir in the aji amarillo paste and turmeric. Cook for another 2-3 minutes until fragrant.

  4. Combine Ingredients: Add the diced potatoes and pre-cooked tripe to the pan. Pour in the chicken or vegetable broth. Bring the mixture to a simmer, cover, and cook for about 30 minutes, or until the potatoes and tripe are tender.

  5. Finish the Dish: Stir in the peas and cook for an additional 5 minutes. Season with salt and pepper to taste.

  6. Serve: Garnish with freshly chopped cilantro and serve with lemon wedges on the side.

Enjoy this delicious Peruvian stew that brings a warm and comforting heat to your table. We hope you enjoy cooking and eating it as much as we did!

Until next time, stay hot and hungry!

Acorn & Woody

Do you have a spicy food that you think Acorn and Woody should try? Email us your suggestion at beastlybanterblog@gmail.com

About the Authors


Confident and fiery, Acorn loves hot sauce and collaborates with Woody on Hot 'n Hungry. Every Thursday, they explore new recipes and restaurants, sharing their culinary adventures with our readers.

Born and raised in the Omaha Zoo, Woody has an insatiable appetite due to hyperphagia. His constant hunger drives the delicious content of Hot 'n Hungry, alongside Acorn.

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