Vegetarian Guatita (Wah-t-tah) Potato and Peanut Stew

1/2 cup Garlic cloves
1 tbsp Ground cumin
1/2 tsp Salt
1/2 cup Water
1 tbsp Garlic
1/2 tsp Ground cumin
2 tbsp Water
1/2 tsp Salt
1 whole Red onion
cut into small pieces
1 whole Tomato
cut into small pieces
1 whole Green pepper
cut into small pieces
1 tbsp Aliño
1 tbsp Achote
1 lb Gluten
cut into quarter-inch pieces
1 lb Potatoes
peeled and cut into quarter-inch pieces
2 cups Water
5 tbsp Peanut butter
1 cup Water
2 tbsp Cilantro
1 pinch Salt
to taste
One of my favorite Ecuadorian soups of which I just couldn't get enough!! Mix the Aliño ahead of time and keep refrigerated in a lidded jar. Can be used for many other things. Will keep for a long time.
To Make the Aliño
Place the garlic cloves, 1 tablespoon of ground cumin, 1/2 cup of water, and 1/2 teaspoon of salt in a blender and blend until smooth.
Mix 1 tablespoon of minced garlic, 1/2 teaspoon of ground cumin, 2 tablespoons of water and a pinch of salt to the mixture.
To Make the Stew
Prepare by frying the next 5 ingredients with oil and a pinch of salt. This is called preparing a refrito. Secret is to cut vegetables small so they cook quickly.
Next boil until thick, about 10 minutes - you may need to add a little water.
Dice gluten and potatoes into 1/4 inch pieces. Fry gluten with refrito for 5 minutes.
Add potatoes and 2 cups of water to the pot. Simmer 20 minutes.
Blend peanut butter with 1 cup of warm water. Add to pot and cook until potatoes are very soft, about 10 more minutes. Remove from heat.
Stir in cilantro, salt, and pepper. Serve in 1 to 1 proportions with rice or alone.
source: La Cocina Ecuatoriana Cookbook
If avoiding gluten: mushrooms, tofu, tempeh, or a mixture of these instead of gluten also tastes good.