Cochayuyo Recipes – Healthy Kelp Seaweed

Two Easy Ways To Prepare Cochayuyo

Cochayuyo is a versatile, tubular kelp seaweed that is packed with nutrition and can be used in a variety of dishes. It’s a great vegetarian option high in protein, so it’s ideal for meat-free meals.

Cochayuyo is generally sold in dried bundles, so it needs to be rehydrated before being used in a recipe. I’ve tried cochayuyo that is light tan in color, and cochayuyo that is much darker, bordering on black. I find the darker seaweed to be less tender and to have a stronger flavor, so I prefer to use it in cooked cochayuyo recipes, and because it is more mild, the lighter cochayuyo is perfect for salads.

Easy Way To Rehydrate Cochayuyo

Place the dried cochayuyo in a large pot of cold water and then soak overnight.  That’s it. You don’t have to salt the water or anything, and after the cochayuyo has rehydrated, simply rinse well and then slice into strips, rings, or whatever shape is ideal for the dish you are creating.

How to make a Cochayuyo Salad Recipe

ingredients:
2 cups diced COCHAYUYO (use the lighter cochayuyo)
1-3 cloves minced GARLIC
1 Tbsp minced GINGER
3 Tbsp OLIVE OIL
2 Tbsp LIME JUICE
SALT and PEPPER to taste

In a bowl, combine the oil and lime juice and then mix well, and if you don’t have fresh lime juice, just use fresh lemon juice, or you can substitute a bottled citrus juice or vinegar. Add the minced ginger and garlic, and then salt and pepper to taste.  Mix well, and after that toss the chopped cochayuyo with the dressing.

Serve this garlicky cochayuyo as a salad topping, or as a topping for any dish that can benefit from a little pizzazz and chewiness, and since it’s packed with nutrition, the added health benefits are a nice bonus!

Skillet Cochayuyo Recipe

Cochayuyo pairs well with black beans in a skillet saute.  Here is one of my favorite ways to use this hearty seaweed in a hot dish, and this is also a good recipe for cleaning out the fridge, so substitute whatever veggies you have on hand.

ingredients:
3 cups sliced COCHAYUYO
1 15 oz can BLACK BEANS
½ cup sliced RED PEPPER
1 chopped ONION
4-5 cloves minced GARLIC
2 Tbsp minced GINGER
½ can diced TOMATO
3 cups SPINACH
½ cup CELERY
2-3 Tbsp COOKING OIL

And lots of SEASONINGS…in this video recipe I use
1 tsp CUMIN
1 Tbsp CURRY POWDER
1 tsp CHILI POWDER
1 tsp PAPRIKA
ROSEMARY
SALT and PEPPER to taste
But experiment with different flavors!

How to Cook Cochayuyo with Black Beans

• In a large skillet, heat cooking oil.
• Add onions and saute 2-3 minutes.
• Add garlic, ginger, red pepper and saute another minute.
• Stir in the seasonings.
• Add in the celery, black beans, and tomato.
• Mix well, cover, and simmer for 15 minutes.
• Add in the spinach and cochayuyo.
• Cover and simmer another 5 minutes, until the spinach is wilted and the cochayuyo is heated through.

And that’s it, an easy and very flavorful way to use this great ingredient, so if you can get your hands on cochayuyo, give it a try. I bet it would be a great conversation starter at a dinner party, but that’s for you to find out.

Another super versatile ingredient for cooking is chick peas, aka garbanzo beans, because like cochayuyo, it has a mild flavor, so check out this version of an Indian Chana Masala Recipe, which is one of my favorite chickpea dishes, and a very economical dish to prepare, as well.

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