While squash was consumed by indigenous peoples pretty much throughout North and South America, chilies and potatoes were strictly southern delicacies. South American Indians in the area of Brazil and Peru were eating wild chilies as early as 6500 B.C. Potatoes have their roots in the high Andes, and were possibly domesticated in Peru as early as 3000 B.C. The recipe below is from the region where potatoes and chilies got their start. It is a delicate yet flavorful dish. Though it is traditionally served with rice, the potatoes may be enough starch for you, in which case, other indigenous American fruits, like tomatoes and avocados, could be served on the side.
When preparing this dish, I find that squash is sometimes easier to work with than pumpkin, since it’s generally smaller. The last time I made it, I used half butternut and half acorn squash, and that yielded a wonderfully sweet, mellow stew. The chunks of squash and potato should be about 1-2 inches in whatever direction you choose (I love recipes that tell you to cube something that has no flat sides—bite-sized chunks are your goal here, and a vague sense of uniformity, so things cook at the same rate.) If you don’t have a kitchen scale, two pounds of pumpkin/squash chunks comes to about 8 cups. Continue reading