Peru visit
Traditional Peruvian recipes are definitely one of those recipes which take bit of time to prepare. Peruvian cuisine is rich of different flavours thanks to using variety of their typical hot chillies and peppers – like peppers Aji Amarillo and Aji Panca we used in our dishes.
In our starter - Papa a la huancaina we used orange pepper Aji Amrilo.
Papa a la huancaína is originally from the Huancayo area of Peru, papa a la Huancaína is an authentic and unique salad dish consisting of a spicy, creamy, and rich cheese sauce that is drizzled over boiled yellow or white potatoes.
The sauce consists of aji amarillo chilis, oil, milk, cheese, salt, and crackers that act as a thickener. It can be served either cold or at room temperature, as a flavorful side dish or an appetizer. Traditionally, the dish is garnished with parsley, black olives, and sliced hard-boiled eggs
Another important ingredient is potato. Potato is one of the stars of Peruvian cuisine. Manioc or yuca are very similar to potato, but at the same time very different. Manioc/Yuca/Cassava has a thicker, harder brown skin compared to the thinner skin of the potato. We used manioc in our recipe, which is frequently used in Peruvian dishes. Manioc has a woody vascular core which potatoes don’t have. They also come in sweet and bitter variants. We used sweet variant.
Our main dish is called Sudado de pescado – it is a simple fish stew with tomato, red onion and chiles served with Manioc. Sudado de pescado comes from northern Peru region.
My (Zuzana´s) friend Monica learnt how to cook these recipes from her Mom Aurelia and her sister Judith.
