CUISINES FROM THE WORLD: PERUVIAN RECIPES

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Five easy Peruvian recipes that will make you discover the ancient culinary tradition of Peru

Peruvian cuisine is slowly getting into international gastronomy. A true fusion of different cultures that connects exotic fruits, spices and herbs from the Amazon forest to oriental flavors and products. A mix of history, contrasting flavors, citrus, and spices that’s conquering even the most refined palates of starred chefs.

ENTREE. Causa Rallena 

Causa Rallena, one of the best peruvian recipes

Causa Rallena, one of the best peruvian recipes

Causa rellena is a typical Peruvian dish. It can be served either as an appetizer or as a main course, accompanied by a fresh salad. It has to be served cold and, for this reason, it is particularly suitable for hot summer days. You will need just a few easily available ingredients and, if you can not find the “aji” (chili local), you can safely replace it with regular chili.

Ingredients

1 kg of potatoes

250 grams of drained tuna

1 avocado

3 boiled eggs

20 cherry tomatoes

1 red onion

2 ajis

4 limes

1/2 cup oil

mayonnaise q.s.

salt q.s.

Causa Rallena, one of the best peruvian recipes

Causa Rallena, one of the best peruvian recipes

Preparation

Take the potatoes, wash them and boil them in salted water.

When cooked, mash them.

Take the limes and squeeze them, putting the juice to one side.

Hard boil the eggs and remove their shells.

Take the avocado, peel it and cut it into fine pieces. Sprinkle them with a little lime juice to stop them from darkening/blackening.

Cook the aji in boiling water until they are soft. Whisk and put to one side. If you do not have these, take two chilies, diced red onion, salt and oil until you no longer have a soft mixture.

Divide the mixture into three parts. Compact the first portion down into a medium sized round tin, or, if you prefer, you can make “individual portions”.

Put tuna flakes ”over compacted potato”. Add another layer of compacted potato.

Put boiled egg and avocado pieces “over compacted potato”- keeping some for decorative purposes.

Top with compacted potato. Garnish with remaining egg and avocado slices and refrigerate for at the least three hours.

Prior to serving, garnish with mayonnaise.

FIRS COURSE. Sopa Shambar

Sopa Shambar, one of the best peruvian recipes

Sopa Shambar, one of the best peruvian recipes

Shambar soup, or just Chambar, is a typical peasant dish from northern areas of the country. Usually it is served with “cancha”, i.e. the roasted corn and it is eaten, according to the tradition, on Monday to start the week with energy.

Ingredients 

1 kg of wheat Shambar

250 grams of pork ( if you can choose the one Andean )

250 grams of beans bay

250 grams of dried beans

250 grams of peas

250 grams of ham or smoked pork ribs

2 medium onions

1 pepper

2 ajis

1 teaspoon cumin

garlic q.s.

mint q.s.

Salt q.s.

Pepper q.s.

Roasted corn q.s.

A shrimp Sopa Shambar , one of the best peruvian recipes

A shrimp Sopa Shambar, one of the best peruvian recipes

Preparation

Start the preparation the day before putting it soak legumes and grain.

The following day, put them in hot water and boil for 30-45 minutes. Then you add into the pot the ham or chopped pork ribs.

Take a pan and fry the onion, garlic and aji chopped and toasted (or nostrano chili). Add salt and pepper and, finally, add the cumin.

When the soffritto reaches the right cooking, add it to the stew. Cook for other 30 minutes, stirring occasionally.

Serve the soup in a bowl and garnish, as desired, with mint, coriander and roasted corn.

MAIN COURSE. Chicken a la brasa

Chicken a la brasa, one of the best peruvian recipes

Chicken a la brasa, one of the best peruvian recipes

The chicken “a la brasa” is a characteristic main course of Peruvian cuisine. It is a very spicy chicken cooked on the grill and served with chips or accompanying sauces of various kinds.

Ingredients

1 whole chicken (about 1.8 kg)

45 ml of white wine

45 ml of canola oil

60 ml of white vinegar

1 lemon

2 tablespoons paprika

2 tablespoons garlic lyophilized

2 teaspoons black pepper

4 teaspoons cumin

1 teaspoon salt

950 ml of cold water

Accompanying sauce

Accompanying sauce

Accompanying sauce

120 ml of mayonnaise

2 tablespoons mustard

2 tablespoons lime juice

Chicken a la brasa, one of the best peruvian recipes

Chicken a la brasa: one of the best peruvian recipes

Preparation

Take a bowl and combine wine, vinegar, oil, garlic powder, cumin, paprika, salt and pepper.

Take another bowl and add lemon juice to cold water.

Afterwards take the chicken, remove the skin and the fat in excess and wash it thoroughly with lemon water.

Put it in zip-top bag and pour mixture of spices over chicken. Shake well and put it in the fridge from 2 to 24 hours.

After this time, the chicken is ready to be cooked. Preheat grill to 150/165 degrees. Bake it for about 1 hour and 30 minutes.

Meanwhile, prepare the accompanying sauce. You should just combine ingredients and emulsify them with an immersion blender.

Serve hot chicken a la brasa with the sauce that you have prepared.

DESSERT. Suspiro de Limena 

Suspiro de Limena, one of the best peruvian recipes

Suspiro de Limena, one of the best peruvian recipes

“Suspiro de Limeña” is a typical dessert from Lima, the capital of Peru. It has ancient origins. It said to date back to 1700 and to be invented by Amparo Ayarez, José Gálvez’s wife that give the name to this dessert, comparing it to the “sweet and gentle sigh of a woman.”

Ingredients

Manjarblanco/dulce de leche

2 cans of condensed milk

8 egg yolks

1 can evaporated milk

Honey

1 glass of orange liqueur/sweet wine

1 cup and a half of sugar

Meringue

4 egg whites

Cinnamon q.s.

Suspiro de Limena, one of the best peruvian recipes

Suspiro de Limena, one of the best peruvian recipes

Preparation

Manjarblanco

Take a pan with high sides and pour the condensed and the evaporated milk. Cook over low heat until you will not get the dulce de leche Let cool and add the egg yolks. Stir the mixture well and pour it into cups of ice cream.

Honey

Take a small pan, pour the liqueur and sugar and cook over low heat until it reaches the consistency of honey.

Meringue

Take a bowl, whip the egg whites until stiff and add the honey. Stir until the mixture is blended and appears compact. Pour into a pastry bag and decorate the ice cream cups where you had paid the dulce de leche on the bottom. Sprinkle cinnamon to your liking.

DRINK. Leche de Tigre

Il leche de Tigre, one of the best peruvian recipes

Il leche de Tigre, one of the best peruvian recipes 

The leche de Tigre is a characteristic cocktail of Peru. It is obtained from the preparation of ceviche. Intense flavor, fresh and spicy, it said to have an aphrodisiac power so much to be defined “levantamuertos”.

Ingredients

100 grams of fresh white fish

1 tablespoon fresh coriander

100 cc of fish broth

1 tablespoon white onion

1 tablespoon of fresh celery

3 or 4 ice cubes

100 cc of lemon juice

1 teaspoon fresh ginger

1 fresh chili seeded

Leche de Tigre, one of the best peruvian recipes

Leche de Tigre, one of the best peruvian recipes

Preparation

Chop the onion, celery and coriander. Take a bowl, put all the ingredients and shake them together. Strain the mixture and put it in the fridge. Serve cold.

 By Dalila Tartaglione

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