So it is said, that Peru is of the richest countries in the world - Gastronomically speaking. Their vast genetic diversity in their crops, their variety of vegetables (particularly potatoes), Legumbres, and grains (the home of the almighty quinoa) make for the ensuing ´rico´ flavors... When I first heard this I found it hard to believe, as many people heeded of how I will tire of all the rice and beans enforced upon me, with no other option in these foreign southern lands. The more I read up, the more I believed in the power peruano, but of course, you gotta taste it to believe it. SO. Over the next few weeks, I will be delightedly trying to prove right, this prestigious title for Peru, and in the process sharing my findings with you here. Hopefully I will shed some light on a relatively unknown cuisine for those who havent already tried, as well as sharing recipes and possible innovations with what ingredients we can find at home(s)! Without hesitation... PAPAS AL HUANCAINA - Part 1 (as pictured) As I sat down for my first propper Almuerzo Peruano (peruvian lunch) I second guessed whether maybe this place was kinda fast-foody, but i was starving from my 18 hour bus ride, and how wrong can you go for a mere 9 soles (4 bucks). The first course was a dish called Papas Hauincainas, which consists of boiled, ever-so-smooth potatoes, some silly garnishes which are consistantly: one olive, part of an egg and some lettuce, but then the part that really matters: the salsa huancaina. I tried my first mouthful of this glorious sauce and was surprised with a creamy, nutty, yellow pepper sauce that has a flavor almost truffle-esque. It has that same effect - indescribable flavor like when you add a drop of truffle oil to your dish. I thought it also tasted of pepitas (something like roasted pumpkin seeds) but upon further research, could not find any recipes with anything of the sort. It is actually surprisingly simple. A sauce of yellow peppers (not spicy), garlic, onion, milk, peruvian cheese, and lime. I dont know how it is possible to get these flavors from such simple ingredients, but tomorrow I will find out. I will be going to a small family home, to make it the traditional way - ground by stone in a batan (like an early version of mortar and pestle). Upon return I will have a whole new recipe for you all so you can try it at home! CANT WAIT TILL NEXT TIME. Un besito saboroso
Posted on: Sun, 04 Aug 2013 03:28:11 +0000