The Malarrabia is a traditional dish from Piura, a beautiful region near to the peruvian border with Ecuador. It has a peculiar mix of ingredients (bananas, onions, fresh cheese and milk). It’s prepared in Holy Friday, and it’s usually served with beans and sudado de pescado. This recipe is for 6 people.
This is how it looks without the rice, beans and sudado:
Ingredients:
- 12 ripe bananas
- 2 tablespoons of sugar
- 1/4 cup of vegetable oil
- 1 chopped onion
- 150 g (5.5 oz) of fresh cheese, chopped
- Yellow chili/pepper, to one’s taste
- Fresh milk
Preparation:
Put the bananas (with the peel) in a pot with sugar and water. Cook until the bananas start to blow up. Remove from the flame and peel them. Flatten with a fork. Mix well, adding the necessary milk to get a thick puree.
Heat the oil in a pot and brown the onion with the yellow chili/pepper. When it’s ready, add the bananas puree and the fresh cheese. Boil some minutes and remove from the flame.
Serve immediately with the rice, sudado and beans. Or with hot encebollado and rice (encebollado? what is this?) – continue reading…
Encebollado: This word is a derivated from cebolla, onion. It’s a hot onion sauce. Fry in hot oil a little of chopped garlic; add onion cut into julianne and ground yellow chili/pepper. Cook until the onion gets tender and serve.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Bananas, Main Courses, Malarrabia, Mala Rabia.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Bananas, Main Courses, Malarrabia, Mala Rabia.
