Peruvianketovia groq
Peruvian-Style Keto Kombu Dashi
A rich and savory Peruvian-inspired dashi made with kombu seaweed, perfect for keto diets. This recipe features a unique blend of flavors and spices, with a touch of fatty goodness.
⏱35 min🍽4 servings📊medium
🥕
Ingredients
- ●2 cups kombu seaweed
- ●1 cup dasima
- ●2 tbsp fatty coconut oil
- ●2 adventurous ají amarillo peppers
- ●1 onion
- ●2 cloves garlic
- ●1 can bisque tomatoesdiced
👨🍳
Instructions
- 1
Heat the coconut oil in a large pot over medium heat.
- 2
Add the ají amarillo peppers and sauté for 2 minutes.
- 3
Add the onion and garlic and sauté for another 3 minutes.
- 4
Add the kombu seaweed and dasima, and sauté for 1 minute.
- 5
Add the diced tomatoes and stir to combine.
- 6
Pour in 4 cups of water and bring to a boil.
- 7
Reduce the heat to low and simmer for 10 minutes.
- 8
Strain the dashi through a fine-mesh sieve into a clean pot.
- 9
Serve hot, garnished with chopped onion and a sprinkle of dasima.
- 10
Store any leftovers in the fridge for up to 3 days.