The cochayuyo is known by many in Chile for be the algae that is present in most of our coastswith a strong flavor and that out there for the 60s, 70s and 80s it was used as a biter (when there were no plastic parts). Over time, scientists and scholars have determined that is an organism high in selenium, zinc, magnesium and calcium, antioxidants by nature and that help cell degeneration Thinking about that, a national enterprise of Colonelbegan to process it in various formats, ideal in these days of confinement where the recommendation is to eat as healthy and naturally as possible.
Loreto Navarrete is the founder of marine fooda startup that is offering cochayuyo-based products in different formats: snacks, salts, dehydrated pieces, flour and others. In fact, the idea of her started some time ago and she has obtained different recognitions for it, such as being the second finalist of Chilean Impulse 2020.
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In this scenario, the founder of Marina Alimentos indicates that with the arrival of Covid-19 in our country, there was a large drop in sales that forced her to digitize the companythanks to which today it is selling its products on the marketplace specialized for undertakings in the Bío Bío Region(with office for the whole country), where it has been the pleasant surprise of a great demand, due to the characteristics of the national seaweed.
In this sense, Josephine JorqueraNutritionist of NFT, the main characteristics of cochayuyo consist of the great contribution of fiber and iodine:
“It is an algae that has a low caloric content, quite rich in fiber, polyphenols, antioxidants and has a low concentration of fat intake. In addition, it has a good content of both soluble and insoluble fiber, so that good proportion has several benefits, such as: It helps to level cholesterol, produces more satiety, helps to have better digestion. It is ideal for those who want to lose weight”, explains the expert.
But, how to cook the cochayuyo? Next, we present two simple recipes to make with this noble food.
Ingredients
40g of flour
150 ml of warm water
60 g dry and ground cochayuyo
10ml olive oil
2g onion powder
2g garlic powder
Preparation:
1.-Preheat the oven to 180°C (356°F) and butter or oil the oven tray.
2.-In a large bowl, add the flour, the ground cochayuyo, the garlic and onion powder, the olive oil and the warm water, mixing everything until it forms a dough with a uniform texture.
3.-On a smooth, clean surface, work the dough with a rolling pin until it forms a sheet 1 to 2 millimeters thick. Cut the cookies with a round mold of 8 to 10 cm and distribute them on the oiled oven tray without touching them.
4.-Take the cookies to the oven and cook them for 25 to 30 minutes or until golden brown.
5.-Cool the cochayuyo cookies on a rack and serve them alone or with the accompaniment you want.
Ingredients
100 gr of cochayuyo flour
900 gr of flour without baking powder
¾ cup cold milk
2 butter spoons
3 teaspoons of baking powder
½ tablespoon brown sugar
½ cup of water
2 teaspoons of salt.
Preparation
1.-Dissolve the yeast in 80 cc of warm water.
2.-Add ½ tablespoon of brown sugar and leave to ferment for 15 minutes.
3.-On a smooth surface, arrange the mixed flours in the shape of a crown and add the yeast, ½ cup of water, milk, salt and butter to the center.
4.-Then knead for 10 minutes trying to get as much air in as possible.
5.- Form the loaves and let stand in a warm place for 30 minutes. Prick the buns with a fork.
6.- Bake at a temperature of 180 ºC for 25 to 30 minutes.
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