The inchicapi is a tasty creamy soup originated in the Amazonic area (regions of Loreto, Ucayali and San Martin). It contains hen, toasted peanuts, cilantro, garlics, and onions (well, if you don’t get hen, you can use chicken). You’ll be delighted. This recipe is for 5 people.

Ingredients:

• 1 hen/chicken, cut in portions
• 6 cups of water
• 2 tablespoons of corn flour
• 1 cup of toasted peanuts
• 2 tablespoons of yellow chili/pepper
• 1/2 cup of chopped cilantro
• 2 tablespoons of vegetable oil
• 1 tablespoon of ground garlic
• 1 onion, chopped
• Salt, to one’s taste

Preparation:

Blend the peanuts, yellow chili/pepper, corn flour, garlic and cilantro with the water.

In a pot, heat the oil and fry the hen, seasoning with salt, until they get ready. Add the onion and continue frying until it gets clear.

Add the blended ingredients and continue cooking, stiring occasionally, until the hen gets soft. If the preparation gets a little dry, you can add more water.

Serve! (if you want, with pieces of cooked cassava).

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