by Chef Yadira Garcia (@happyhealthylatina)
Chaufa or Chofan is a beautiful example of the Chinese and Asian influence in Caribbean Cuisine. During the 19th Century, many Chinese immigrants were brought over to the island to work in sugar plantations, with migrations also happening from several other countries like Peru, Ecuador, and Jamaica. They stayed long after, introducing and creating fusion dishes of their cultural favorites. One such loved dish is Chaufa, a rice and vegetable stir fry amped-up with spices and fresh herbs. Here we used tricolor quinoa for a colorful and nutritious variation on what is now an island classic.
2 tbsp oil (olive, coconut, grapeseed)
2 cups cooked quinoa (see instructions below)
1 cup mixed carrots and peas, cooked
½ cup sweet corn, canned/cooked
¼ cup red bell pepper, chopped
1 tbsp Loisa Sofrito
½ tbsp grated fresh ginger or 2 tsp ginger powder
2 tsp Loisa Cumin
2 tsp Loisa Smoked Paprika
1 Loisa Bay Leaf
¼ cup shoyu or low sodium soy sauce
2 scallions, thinly chopped on the bias for garnish
2 eggs, cracked and beaten (optional)
1 cup quinoa
2 cups vegetable broth
1 Loisa Bay Leaf
Loisa Sea Salt to Taste ( approx ¼ teaspoon)
Bring mixture to a boil over medium high heat. Then decrease to a low-medium flame, cook until all of your water has been absorbed, about 15-20 min.
Reduce heat as needed, to maintain at a simmer.
Remove from heat and cover for 7-8 min. Fluff with a fork, let cool and set to the side.
Heat oil over a wok or saute pan over medium flame. Add sofrito, spices, ginger bell pepper, corn
Sautee 1-2 minutes, until fragrant
Then add remaining vegetables, tricolor quinoa and soy sauce. Stir to combine and sautee 1-2 minutes. If adding eggs, make a well in the center of the quinoa and vegetable mixture and pour beaten eggs into the center. Stir directly in center with a non-stick spatula until they become about 90 percent cooked to your desired liking.
Turn off the flame. Serve and garnish with chopped scallions. Buen Provecho!