Llama stew with polenta dumplings

Name: Llama stew with polenta dumplings (Cocido de llama con vegetales y sopones)
Cuisine: Chilean
Ingredients: 50 g/2 oz/¼ cup lard or white cooking fat; 50 g/2 oz/¼ cup lard or white cooking fat; 450 g/1 lb llama meat, cut into portions on the bone; do not trim off the fat, as this gives the dish its flavour; 1 onion, finely sliced; 400 g/14 oz pumpkin, peeled and diced; 4 medium potatoes, peeled and diced; 75 g/3 oz green beans, sliced; 2 carrots, finely sliced; a handful of fresh parsley, finely chopped, to garnish salt; a handful of fresh parsley, finely chopped, to garnish salt; 115 g/4 oz/1 cup polenta (finely ground cornmeal); 115 g/4 oz/1 cup polenta (finely ground cornmeal); 1 egg yolk

Cocido de llama con vegetales y sopones

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This dish is typical of northern Chile, and originates from the Diaguita tradition. Recipes from this region typically include the use of meat from llamas and vicuñas, which were herded by the very first nomadic people who inhabited the area. When these nomadic people began to settle they started to cultivate squash, corn, beans and potatoes, and this delicious stew combines all these native ingredients.

Ingredients

Americas
Chile
Main course
Gluten-free

Method

Energy 556kcal/2322kJ; Protein 32g; Carbohydrate 58g, of which sugars 9g; Fat 22g, of which saturates 9g; Cholesterol 13mg; Calcium 80mg; Fibre 7g; Sodium 74mg