Espesado de Lunes

Directions

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   1.
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   To make the mush: Process all the ingredients together in a food processor into a fine paste or mush.
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   Set aside.
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   2.
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   To prepare the meat: bring the water to a boil in a large pan.
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   Add the beef, salt, yuca, and fava beans (if used) and simmer, covered, over low heat until the meat is tender, about 45 minutes.
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   3.
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   Add the mush, mix well, and cook for 15 to 20 minutes.
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   (This results in a thick and substantial dish, perhaps even too thick, in which case 1/2 to 1 cup water may be added.)
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    Mix well and adjust the salt to taste.
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    Serve warm, with a side dish of Ceviche.
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    This recipe is from the region of Chiclayo in northern Peru.
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    The use of corn, squash, and beans reflects some of the countrys earliest food exchanges, when those ingredients were brought down from Central America and became important staples.
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    Zapallo is the Peruvian name for calabaza, a large, round, pumpkinlike squash.
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    Wedges of calabaza are sold at Latin and Caribbean markets, but butternut is equally good here.