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  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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3 ounces achiote oil

1 medium onion, diced

2 tablespoons chopped garlic

1 teaspoon cumin

1 teaspoon coriander

1 large yuca, peeled, diced

1/2 cup diced pumpkin

1 russet potato, diced

1/2 malanga

1/2 cup diced buniato

1/2 cup green plantain, diced

1 ear corn cut in wheels 1/2 inch thick

2 cups wild mushrooms, diced (shiitake, crimini, oyster)

1/4 cup chopped parsley

Salt and pepper


  1. In a large skillet, heat oil over medium high heat. Saute onion, garlic for 5 minutes. Add the cumin, coriander and cook for 2 minutes.
  2. Add yuca, pumpkin, potatoes, malanga, boniato, plantains, corn and vegetable stock. Cook for 15 minutes until vegetables are tender. Check seasoning and adjust if necessary.
  3. To finish the dish, add mushrooms and parsley and cook for 2 minutes and serve.

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