Recipe(tried): Coliflor Salteada, Aj de Gallina, Carapulcra (Cleanface), Cau Cau Lima Style - Recipes for Paola.

COLIFLOR SALTEADA
(my translation)

couliflower (vegetable)
2 garlic cloves, peeled & thinly sliced or crushed with a pestle in a mortar
olive oil to taste
salt & pepper to taste

Steam the couliflower & divide into flowerets. Put the vegetable in a saute pan, with the olive oil, the garlic & add the salt & ground pepper to taste. Saut all of the ingredients together in a delicate way, for just a few minutes. Serve.


Aj de Gallina
(Serves 8)

1/2 cup oil
2 garlic cloves minced
2 minced onions
3 spoons "aji mirasol" (could be replaced with a good very hot paprika)
Green peppers in little dices
4 bread slices, soaked in water and squeezed.
1 cup chicken bouillon
1 chicken previously boiled, and made in little pieces
2 spoons walnuts in small pieces
3 spoons Parmesan cheese
1/2 a can, evaporated milk
Salt and pepper to taste

In an adequate pot, in the oil cook the garlic, the onions, the "aji mirasol", green peppers, salt and pepper. On low heat stir the mixture with a wooden spoon, until the oil becomes clear again (the onions and peppers humidity having evaporated). Add the bouillon, walnuts, Parmesan, and the evaporated milk in the end.
Bring to a boil while stirring. Serve on boiled potatoes, garnish with hard-boiled eggs and olives, and present it with white rice.


CARAPULCRA ("Cleanface") from Lima, Peru
( 10 servings )

1 kilo of dried potatoes (kilogram)
1/2 cup of cooking oil
1/2 kilo pork
1/2 kilo chicken
1 cup diced onion
3 garlic cloves
1/2 cup aji colorado panca ground
aji (hot pepper) yellow ground to tast(optional)
salt, pepper and cumin seeds
chicken consomm
1/4 cup of sweet wine (Dubonet, Vi a 25, etc...)(optional)
1/4 teaspoon cloves
8 slices of lard ground ( optional )
1/2 cup toasted and ground peanuts

Wash dried potatoes and soak for 1 or 2 hours in water which is piping hot. Heat the oil and fry the meats cut in medium-sized chunks, take them out and in the same oil fry the onion with the garlic until it is slightly cooked, add the AJIES (hot Peppers), add salt, pepper and cumin to taste, let cook very well these ingredientes and then put the meats back in the pot, add the consomm very hot, the wine, the dried potatoes drained and the cloves. Cook on low fire, stirring constantly with a wooden spoon. Add more consomm if necessary if the preparation is too thick. Before taking out of the fire the preparation add the lard slices and the peanuts, leave cooking for a few minutes. Serve with white rice or with scorched manioc-yuca-cassava).

NOTE: If you do not add the optional ingredientes it does not affect its delicious flavor.


CAU CAU Lima Style
(my translation)

1 lb already cleaned, cut & boiled tripe
1 red onion chopped
5 garlic cloves crushed
potatoes, peeled and cubed
ground black pepper
pinch of ground turmeric
fresh basil chopped
2 tb chopped parsley
ground yellow hot pepper
1/2 cup olive oil
Salt to taste


Reserve the tripe. In a big heavy stew pot add the oil. saut the onion, add the garlic cloves, the turmeric, add slat, the tripe and 1 cup of chicken stock. Let it cook for 15 minutes & add the potatoes, the hot pepper, parsley, chopped basil. Mix well cover, lower the heat & cook until the pototoes are done. Serve over white rice, with the sauce & the vegetables included in the stew.