PERU

Peruvian Proveb: Poco a poco se anda lejos – Little by little one walks far

Economic growth in the last ten years has dramatically increased the country’s GDP and Peru’s capital, Lima, is relatively wealthy. However with a population of 30.8 million there is extreme inequality between the rich and poor particularly in the rural Andes were 40% of people live below the poverty line and 38% are chronically malnourished. Since 2007 Action Against Hunger has helped 18,380 people through it’s nutrition support and water hygiene programmes

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Ceviche – Papa a la Huancaína – Yucas Fritas

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With a strong, historic fishing culture it is no surprise that the national dish of Peru is Ceviche; fish, usually seabass, ‘cooked’ in lime juice. Dating back nearly 2000 years this simple dish is still the most popular in Peru and has spread across Latin America. Although Ceviche is the national dish, the national ingredient has to be the potato and that is the main ingredient of the second national dish Papa a la Huanciana. Potatoes are indigenous to Peru and were brought to Europe by the Spanish in the 16th century – of the 5000 varieties of potato known today 3800 are found in Peru.

Ingredients

Papa a la Haunciana

  • Potato
  • Feta cheese
  • Evaporated milk
  • Peruvian Aji Amarillo or yellow scotch bonnets or yellow habenero
  • Lime Juice
  • Garlic
  • Eggs
  • Olive

Yuca Fritas

  • Yuca or Cassava
  • Vegetable oil
  • Salt
  • Pepper
  • Cumin

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Peruvian Pickled Onions

  • Red Onion
  • Coriander
  • Malt vinegar
  • Sugar

Ceviche 

  • Freshest Seabass from a fish monger
  • Lime juice
  • Red onion
  • Peruvian Aji Amarillo or yellow scotch bonnet or yellow habenero
  • Red chilli
  • Sweet potato
  • Corn
  • Avocado
  • Coriander
  • Salt

Method

Papa a la Haunciana

  1. Peel potatoes, chop into equalish sizes and put in boiling water.
  2. In a food processor blend together Feta cheese, evaporated milk, chilli and lime juice – It sounds very strange and I was apprehensive but the Peruvians know what they’re doing and it actually tastes really good! 
  3. Boil a couple of eggs – I used quail but any will do! Peel and cut in half.
  4. When cooked through drain the potato leave to cool slightly then put on a plate and pour the sauce over.
  5. Add sliced boiled eggs and a couple of olives.
  6. Finish off with chopped parsley for colour.

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Yuca Fritas

  1. Cut yuca into large chips and par boil.
  2. Drain and cool then deep fry.
  3. Season with salt pepper and cumin and serve with Haunciana sauce.

Peruvian Pickled Onions

  1. Slice red onion thinly and add to a bowl with vinegar, lots of sugar and coriander.
  2. Leave to pickle till you need it!

Ceviche

  1. Make ‘Leche de Tigre’ – juice 6 limes, thinly slice red onion, julienne (thinly slice) both types of chilli and add a pinch of salt.
  2. Take your very fresh fish and either cube or cut into thin slivers. The fishmonger will have already removed all the bones for you. Add the slices to the Leche de Tigre to ‘cook’ – the lime juice will denature the fish and give the appearance of being cooked, however it is still technically raw which is why it is so important to use the freshest fish possible and from a fish monger not a packet.
  3. Cube sweet potato, season and roast in the oven.
  4. Boil corn then remove the kernels from them cob. Dry toast in a pan the put to one side.
  5. Cube avocado and put to one side.
  6. Give your fish a stir, you should notice that is has become white instead of translucent.
  7. Remove sweet potato from oven and set to one side.
  8. Put the marinated fish slivers on a plate and add cubed avocado, sweet potato and toasted corn.
  9. Spoon over some of the Leche de Tiger.
  10. Finish off with coriander leaves and optional edible flowers! – I used pansies which I got at Borough Market and the flowers off my chilli plant at home! 

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Enjoy!

Remember to donate to Action Against Hunger by following this link:  https://www.justgiving.com/Sophia-Vassie

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3 thoughts on “PERU

  1. Pingback: The Countries | Sophia's Global Food Challenge

  2. I was surprised by the evaporated milk in the huancaína sauce for the potatoes but it was indeed delicious, a perfect foil to the raw scotch bonnet! Equally tasty as a dip for the yaca frita. As for the ceviche…perfect! The sea bass was good entirely raw but after a short marinade in the leche de tigre it was even better.

    Like

  3. I was surprised by the evaporated milk in the huancaína sauce for the potatoes but it was indeed delicious, a perfect foil to the raw scotch bonnet! Equally tasty as a dip for the yuca frita. As for the ceviche…perfect! The sea bass was good entirely raw but after a short marinade in the leche de tigre it was even better.

    Like

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