|
Potatoes are indigenous to Peru, so it's not surprising that they figure largely in the local cuisine. This recipe originates in the city of Arequipa, in southern Peru. It combines Inca traditions (potatoes, peanuts, chilies) with colonial (milk, cheese, eggs and olives). It is delicious, filling, and easy to make. In more aristocratic Peruvian homes, this might be presented before the main course, but for most people, it's a meal in itself.
|
- 1/2 cup roasted peanuts
- 1/2 cup evaporated milk
- salt and pepper to taste
- 2 to 3 serrano or jalapeño chilies, seeded
- 1/2 cup grated Münster cheese
- 3 to 4 scallions (depending on thickness), including some green
- 2 lb. small boiling potatoes
- 4 to 6 hard-boiled eggs, chopped (see notes following recipe)
- 1/2 cup ripe olives
- parsley or cilantro, to garnish
|
- In a blender or food processor, combine the peanuts, evaporated milk, salt and pepper, chilies, cheese, and onions. Purée until the mixture is about the consistency of heavy mayonnaise.
- Scrub the potatoes, cut them into quarters and boil until tender.
- Drain the potatoes, and return to pot. Pour the sauce over the potatoes, add the chopped egg, and mix together. Mound it all onto a platter.
- Arrange olives around potatoes, decorate with sliced egg, if desired, and garnish with parsley or cilantro.
- Notes: I think regular roasted peanuts are better in this recipe than dry-roasted peanuts. Dry-roasted peanuts have lots of additional seasonings that alter the taste of the dish. You may like the difference, however.
- When you make this the first time, wait to add salt. The peanuts and cheese are both salty, and you may not need any additional.
- As for the eggs -- use 4 if this is a side dish, and 6 if it's a main course. If you want to present the dish at the table, then slice one egg, rather than chopping it, and use it as a decoration on top of the potatoes.
|
I am a culinary historian, world traveler, and freelance writer specializing in food, travel, and history. I am also the author of Waltzing Australia.
Cynthia Clampitt's recipe feed
Add comment