Stuffed caihuas is a popular Peruvian dish made out of caigua (pronounced kai-wa) is a herbaceous vine grown for its edible fruit, predominantly used as a vegetable. Typically, the fully grown but still immature fruits are eaten cooked, but consumption in salads and pickles is also possible (source: Wikipedia).
- caihuas (6)
- onion (1)
- minced meat (350 gr)
- oil (2 tbsp)
- tomato (1)
- minced garlic (1 tbsp)
- egg (1)
- ground chili (as you prefer)
- raisins - optional (2 tbsp)
- salt and pepper
- bread, milk-soaked (2 slices)
- meat bouillon (1/2 cube)
- parsley (1 tbsp)
Cut one end of the caihuas and clean them up.
In oil, brown the onion with garlic, tomate, chili, salt and pepper. Once it's cooked, add the meat, bread, egg, raisins and parsley.
Stuff the caihuas with this preparation.
Place into a pot, add the stock made out of the bouillon and get cook then over low heat until they are tender.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.