Peruvian Cau Cau
Cau Cau is a traditional Peruvian stew, most popular in the coastal and Andean regions, known for its vibrant yellow color from turmeric or achiote. It is typically made with diced beef or tripe, potatoes, and peas, all simmered in a flavorful broth seasoned with cumin, garlic, and fresh herbs like cilantro and mint.
🍽️ Nutrition at a glance
This dish is a balanced source of protein from the meat and complex carbohydrates from the potatoes, with a moderate fat content. It provides a good amount of iron, vitamin B12, and potassium, and a typical serving contains roughly 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 22 g |
| Carbs | 35 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Potassium | 520 mg |
| Iron | 3.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 5.5 mg |
| Phosphorus | 250 mg |
| Zinc | 3.8 mg |
| Vitamin C | 15 mg |
| Manganese | 0.6 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Cau Cau is a classic example of 'comida criolla' (Creole cuisine), reflecting the fusion of Indigenous Andean ingredients like potatoes and turmeric with Spanish culinary techniques. Its distinctive yellow hue and herbaceous, earthy flavor profile make it a comforting and iconic staple in Peruvian home cooking.
