Peruvian Entree - Potatoes in Peanut Sauce

"PAPAS CON MANI"

Prep time: 25 minutes

Total: 35 minutes

Ingredients

1 pound of golden potatoes

1 small onion, finely diced

2 cloves of garlic, minced

1/4 cup aji amarillo paste or medium-spicy chili paste

1/2 teaspoon salt

1/2 cup real peanut butter

1/4 cup evaporated milk

2 hard boiled eggs, halves

Instructions

1. Boil the potatoes whole in salted water. Drain and cool potatoes. Peel and slice in halves. (These can be prepared a day before.)

2. Saute onions in a skillet coated with cooking spray until softened. Add the garlic and aji amarillo paste, stirring frequently. Add water, a tablespoon at a time, as needed to keep sauce moist.

3. Stir together peanut and evaporated milk. Pour into the skillet, stirring constantly until all ingredients are combined.

4. Place potato halves over some whole lettuce leaves. Pour peanut sauce over potato halves.

5. Serve with hard boiled egg halves.

This is one of the many ways you can prepare this recipe.

Peanuts in Peruvian Cuisine

Peanuts are common ingredients
in Peruvian Creole cuisine reflecting the marriage of native ingredients and ingredients introduced to Europeans. In one example peanuts are roasted along with hot peppers (both native to South America) and blended with roasted onions, garlic and oil to make a smooth sauce poured over boiled potatoes. This dish is especially famous in the city of Arequipa and is know as "Papas con Ocopa". Another example combines a similar mixture with sauteed seafood or boiled and shredded chicken in the form of a fricassee. There dishes are generally known as "Ajis" such "Aji de Gallina" (which i will be posting the recipe for this another time)

During Colonial times, the Spanish in Peru learned to use ingredients like peanuts in substitution for nuts which were unavailable in Peru. It is well documented that Spanish cuisine makes extensive use of almonds, pine nuts and other nuts, in ground or paste form, combined with rice, meats and vegetables to create dishes like Rice Pilaf. However, almonds, pine nuts, chestnuts, walnuts, etc. are too expensive or unobtainable in some parts of Peru. Peruvians have adapted by using nuts native to their region such as peanuts.

Although the peanut is not a nut, it may be argued that the Conquistadors used peanuts along with local Peruvian ingredients to emulate their ancestral cuisine in the absence of expensive almonds, chestnuts, walnuts and pine nuts. I will be posting Peruvian recipes in the weeks to come.

Dario Paris XOXO