WILD RECIPES
05.06.2024
"Welcome to our culinary corner where we explore the wild and authentic flavors of Peruvian cuisine. Immerse yourself in a unique gastronomic experience as you uncover the best-kept secrets of wild Peruvian cooking. From the lush Amazon rainforest to the Andean mountains, our cuisine takes you on a journey of intense and exciting flavors. Join us to discover the essence of wild Peruvian food and let your senses delight in every bite."
TACACHO WITH CECINA AND CHORIZO
INGREDIENTS:
- 250 grams of cecina
- ½ green plantain
- 4 cups of cooked rice (from the previous day)
- 1 sweet pepper (or to taste)
- Soy sauce
- 1 tablespoon of chopped green onion
- 3 scrambled eggs, diced
- 1 tablespoon of chopped cilantro
- 1 teaspoon of sesame oil
- Oil
PREPARATION:
- Dice the cecina, green plantain, and sweet pepper into small cubes. Remove the veins and seeds from the sweet pepper. Set aside.
- Fry the plantain in hot oil. Set aside.
- Sauté the cecina in a hot skillet or wok. Add the cooked rice and mix well.
- Add the sweet pepper and soy sauce to taste. Continue sautéing.
- Incorporate the green onion, fried plantain, scrambled eggs, cilantro, and sesame oil. Continue sautéing.
- Adjust the seasoning and serve.
AMAZON CHAUFA RICE
INGREDIENTS:
- 2 cups of rice
- 500 grams of mixed seafood (shrimp, squid, mussels, etc.), cleaned and cut into pieces.
- 1 large red onion, finely chopped.
- 3 cloves of garlic, finely chopped.
- 1 red bell pepper, cut into strips.
- 1 cup of chicha de jora (Peruvian corn beer) or white wine.
- 2 large tomatoes, peeled and chopped.
- 1 cup of fish stock.
- Salt, pepper, cumin, and saffron to taste.
- Chopped parsley for garnish.
PREPARATION:
- In a large pot, heat some oil and sauté the onion, garlic, and red bell pepper until golden brown.
- Add the seafood and cook for a few minutes until done.
- Add the rice and stir well. Pour in the chicha de jora (or white wine) and let the alcohol evaporate.
- Add the chopped tomatoes and fish stock. Season with salt, pepper, cumin, and saffron to taste.
- Cook over medium-low heat, covered, until the rice is cooked and the liquid has been absorbed.
- Serve the seafood rice hot, sprinkled with chopped parsley.