This is a fantastic seafood-based soup. It contains vegetables, fish, shrimps, king prawns, squids, clams… Just like the chilcano de pescado or the chupe de pescado, the parihuela is nutritional and reconstituent (some people says it’s a great help to… well, for men, you know). Come on, try it. This recipe is for 8 people.
The cassava is widely consumed in the three peruvian natural regions: coast, mountains (Andes) and jungle (Amazonic forest). It’s the third largest source of carbohydrates for human food in the world and it’s used in ethnomedicine to threat diarrhea, malaria, hypertension, headaches and even the irritable bowel syndrome. Being so good, it was eaten by the Incas in a lot of dishes. But for now, we’ll enjoy it in this recipe that will be useful as an entrée for 5-6 people.
The mix of traditional ingredients with modern ways to prepare food gives delicious results. That’s the case of this dish: ok, it doesn’t have a lot of years, the Incas didn’t cook it like this, but… do you care? the only important thing is its taste. The quinoa adds an important nutritional value and the orange gives a exotic flavour to the king prawns. Enough of blah, blah, blah… let’s do it, it’s easy and you’ll impress. This recipe is for 8-10 people.
Pronounced “kinwah”, it’s a pseudocereal that grows in the Andean zone. It was of great nutritional value in ancient times, together with the potatoes and maize. The quinoa has a lot of protein (12%-18%) and contains a balanced set of essential amino acids. Besides, it’s a good source of fiber, phosphorus, magnesium and iron. You don’t want to be fat? Quinoa doesn’t have gluten and it’s easy to digest.
The word locro comes from the Quechua ruqru. It’s an ancient buttercup squash-based stew with white potatoes, corn, milk and cheese: healthy and tasty. Its origin goes back to the Inca Empire and has a lot of versions in the Andean region. This is the most used recipe in the peruvian coast; enjoy this delight for 6 people.
The chicharrón is a dish consisting of deep fried meat. The most popular types of chicharrón are madre from pork, fish or seafood, and you can easily find the last two in any cebicherÃa, that is the place where the cebiche and tiradito is sold. Yes, we know it’s probably that you don’t have any cebicherÃa near to your home; that’s why you have here the recipe to prepare fish chicharron for 4 to 6 people. Come on, it’s easy!
Sudado is the word in spanish for “sweaten”. No, the fish didn’t go to the gym; it’s the effect of cooking it with some spices and white wine, which turns the fish tender and tasty. The sudado is one of the healthiest ways to prepare a fish and have many variations along the peruvian coast. This time, you’ll get sudado for 6 people in only 30 minutes.
There is a lot of ways to prepare the mussels, of course. But in Callao, the main port of Peru, there is a special one: the mussels are cooked a little and then they’re served with a mix of lime juice, corn kernels, yellow chili/pepper, rocoto… It’s almost a tradition to eat the choros a la chalaca in summer, after going to the beach (or in the beach, in some restaurant). But if you come to Peru, you can try it in any cebicherÃa – this is the name of the restaurants which sell cebiche. This recipe is for 3 to 4 people.
Did you want to find some nutritional drink, but funny too? your search has finished. The milk liquor contains vanilla, pisco, port wine and, of course, milk. If you try this, you’ll throw away the Bailey’s. This drink is also used to make some desserts, but it’s better if you drink it first. Come on! it’s fast and very simple.
The lucuma sigh is a variation of suspiro a la limeña, or Lima-style sigh. The preparation is also similar, but the main change is -obviously- the use of lucuma. Remember the lucuma? we talked about it when we saw the lucuma bavarois recipe: as we said, maybe it’s hard for you to find fresh lucuma, but you can use the dehydrated fruit too. Don’t forget the equivalence:
1 kg of fresh lucuma = 4 tablespoons of dehydrated lucuma
You have to rehydrate the lucuma flour with the same quantity of cold water for 2 or 3 hours, to get a puree.
If you liked the Lima-style sigh, you’ll love this too. This recipe is for 6 to 8 people.
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