Ingredients
| Estofado de calabacitas | |
| 75 g | Cucurbits, fresh |
| 100 g | Rapeseed oil |
| 5 g | Onions, fresh |
| 0.2 g | Garlic, fresh |
| 3 g | Chilli (cayenne) |
| 2 g | Epazote (or coriander spice) |
| Atole de harina de maiz | |
| 200 ml | (Mineral) water |
| 10 g | Maize starch |
| 15 g | Sugar |
| 0.2 g | Cinnamon |
| Others | |
| 40 g | Pan de caja/white wheat bread |
| 100 g | Papayas, fresh |
Cooking Instructions
Estofado de calabacitas (Cucurbits hotpot)
Heat a large sauté pot with oil and sauté the onion, garlic and the chilli for 5 minutes until
the onions have become translucent. Then, add the chopped cucurbits and deglaze with
water. Simmer for 10–15 minutes and add water if necessary. Season with epazote/coriander
spices.
General information
| Difficulty: | 2 of 5 |
Nutritional Information
| 330 kcal | Energy |
| 5.1 g | Protein |
| 105 mg | Phosphate |
| 191 mg | Sodium |
| 556 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |