Peru is renowned for its rich flavours, and this "Bistec a la Olla" dish definitely exemplifies that. Bistec a la Olla is a traditional Peruvian beef stew that combines tender beef steak in a rich, flavourful sauce. As with many Peruvian dishes, it is usually served with both rice and potatoes, making it both a comforting and hearty meal. What is Bistec a la Olla? This one-pot beef stew is a classic home-cooked dish that slow cooks beef steak in a rich, flavourful sauce until the meat is nice and tender. Many countries in Latin America have a dish named "Bistec a la Olla," and the recipes vary quite substantially. Even in Peru, the preparation differs according to the traditions of each family. Its rich taste and versatility make this dish incredibly popular in Peru, and it is regularly consumed throughout the country. In today’s video, I'm going to show you how to make a delicious Peruvian-style Bistec a la Olla served with "Papas Doradas" (Golden, Fried Potatoes) and "Arroz Blanco" (White Rice). How to make Peruvian Beef Stew To prepare this Peruvian-style beef stew, follow the steps below: Make the Aderezo (Sauce): Chop onions and fry in a pot on low-medium heat for 6-7 minutes. Add garlic paste and aji panca paste, seasoning with salt, pepper, cumin, and oregano. Add the Beef Steak: Place the beef steak in the pot, ensuring that it is covered evenly in the sauce. Add water, beef stock, and vinegar. Leave to Cook: Put the lid on top of the pot and leave to cook until the meat is tender. Add Vegetables (Optional): If you would like to add vegetables, such as spring onions, do this once the meat has almost finished cooking. Thicken the Sauce (Optional): Once cooked, if you need to thicken the sauce, you can add cornflour mixed with a little bit of water until you have the desired consistency. Serve: Serve hot with boiled or fried potatoes, white rice, and lettuce. Bistec a la Olla Recipe For a visual guide on how to make this recipe, please watch the video below: Peruvian Beef Stew Ingredients: 1 large onion 2 beef steaks 1 tablespoon of garlic paste 1 tablespoon of aji panca paste 1 cup of water or beef stock 2 - 3 tablespoons of vinegar 1 teaspoon of dried oregano Salt, pepper and cumin to taste

With its rich and diverse agricultural landscape, Peru is fortunate to have a wide variety of native ingredients. One such ingredient, used in many Peruvian dishes, is "Pallares," also known as "butter beans" or "lima beans" in English. Discover more about these creamy white beans and how to use them to make one of the country's most popular dishes: Pallares Peruanos. What are Peruvian Pallares? Grown natively in the Andes, Peruvian Pallares are a variety of lima beans that are much larger and creamier than their common counterparts. In many other countries, they are known as "butter beans" due to their smooth and creamy texture. A nutritious source of energy and packed full of protein, beans are an essential ingredient in everyday Peruvian cooking and are used to make a variety of different dishes. In today's dish, we're looking at a typical meal consisting of Peruvian lima beans, rice, beef, and a traditional Peruvian lime and onion salsa (sarza criolla). Peruvian Dishes That Use Beans Given their abundance and nutritional value, beans are incredibly popular in Peru, and there are many dishes in the country’s rich gastronomy that use beans as a main ingredient. The dish we are preparing today is a classic "Guiso de Pallares" - or a simple "Lima Bean Stew" - but there are numerous other recipes that make use of these Pallares, including: Pallares con Seco:  The beans are served with a hearty beef, lamb, or chicken stew. The beans absorb all the rich flavors of the stew, making this a very satisfying combination. Picante de Pallares: Hailing from the Peruvian city of Ica, this dish uses fresh green beans, onion, and chili peppers to create a uniquely vibrant plate that is full of flavoUr. Ensalada de Pallares:  A refreshing and simple salad that commonly includes beans, lime juice, red onions, tomatoes, and coriander. Nutritional Benefits of Lima Beans Not only are Peru's lima beans delicious, but they are also packed full of nutritional benefits, including: High in Protein:  Lima beans are high in plant-based protein which can fill you up for longer. Packed with Fibre:  This legume is full of fibRE which may aid with digestion, along with other micronutrients like manganese, magnesium, and copper. Low in Fat: Pallares are extremely low in both calories and fat, which is mainly healthy unsaturated fat. How to make Peruvian Pallares To prepare any type of lima bean dish, the beans first need to be soaked for a minimum of 8 hours, preferably overnight. Without proper soaking, the beans can be hard and unpleasant to eat. Here are step-by-step instructions to make a delicious Peruvian-style bean stew: Soak the Beans:  As mentioned above, the beans must be soaked in water for several hours before cooking. Make sure to read any instructions on the packet before starting this recipe. Cook the Beans:  Once the beans have been soaked, boil them in a large pot with water and leave to cook on medium-high heat for around 40-45 minutes. Chop the Ingredients:  To make our aderezo (sauce), we'll use onion, garlic, tomatoes, and chorizo. Drain the Beans: Once cooked, drain the beans and leave them in a separate bowl, ensuring that you also keep the water to use later on. Fry the Aderezo (Sauce): In a large pot, fry the onion, chorizo, tomatoes, and garlic paste. Season with salt, pepper, paprika, and aji panca. Later, add the beans into the mixture and leave to cook for an additional 15 minutes until cooked through. Serve: Once cooked through, you can fry your beef, make your salad, or serve it with rice - whatever you prefer! Enjoy! How to Store These Beans Once cooked, you can store them in the fridge for up to a week or freeze them. Remember, there are a variety of delicious recipes that you can use these beans for, so don't throw them away! Peruvian Pallares Recipe If you prefer a visual guide to your recipes, then watch the video below: Peruvian Bean Stew Ingredients: 2 onions 500 gr of lima beans 2 tomatoes 1 tablespoon of garlic paste Chorizo to taste 2 bayleaves 1 tablespoon of tomato puree Salt, pepper, oregano and cumin to taste

With over 3,000 km of Pacific Ocean coastline, Peru boasts a wide array of fresh and delicious fish recipes. While Ceviche claims the top spot in terms of global notoriety, an equally loved but lesser-known dish among Peruvians is Sudado de Pescado. Discover more about this dish, its origins and how it’s prepared. What is Peruvian Sudado de Pescado? Translating from Spanish as "Steamed Fish," Sudado de Pescado is a traditional Peruvian fish stew that is rich in flavour and warms both the heart and the stomach. Typically made from white fish like sea bass or snapper, this seafood staple consists of tomatoes, onions, ginger, and a variety of aromatic herbs and spices. As with many classic Peruvian recipes, Aji Panca and Aji Amarillo are key ingredients that help elevate this dish, making it a solid favorite among locals and foreigners alike. This popular seafood dish is known for its harmonious blend of flavours and is a common menu item in Peru's various seafood restaurants (Cevicherías) and in households across the country. Origins of Sudado de Pescado With a history rich in maritime traditions, Peru boasts a variety of rich and flavourful seafood dishes. The origins of this popular fish stew can be traced back to the pre-Columbian era, where indigenous coastal communities relied heavily on fishing and utilised the abundant marine resources to create nourishing meals. With a diet primarily consisting of fish and seafood, local fishermen explored different ways of cooking fish, leading to the creation of unique Peruvian seafood dishes such as "Ceviche," "Tiradito," "Chicharrón de Calamar," and "Sudado de Pescado." Additionally, Peru's diverse agricultural landscape allowed locals to use ingredients such as aji amarillo, aji panca, corn, and various herbs and spices to create rich, flavourful meals. Following the arrival of the Spanish conquistadors in the 16th century, ingredients such as garlic, onions, and tomatoes (and other herbs and spices) were introduced to the continent, which locals used to further enhance the flavours of this dish. Over time, modern preparations and flavour combinations led to the dish we now know and love. Today, Sudado de Pescado is served in almost every seafood restaurant and is a hearty and nutritious dish typically garnished with cilantro and served with steamed rice or boiled potatoes. Nutritional Benefits of Sudado de Pescado This dish is not only delicious but also packed with nutritional benefits, including: High in Protein: Normally using lean, white fish, Sudado de Pescado is high in protein, which helps build and repair muscles and bones and helps produce hormones and enzymes. Rich in Omega-3: Many of the fish used to make this stew are rich in omega-3 fatty acids, which are known for their anti-inflammatory properties and ensuring that cells function as they should. High in Vitamins and Minerals: This dish is packed full of vital vitamins and minerals, both from the fish itself and from the ingredients used to make the broth, such as onions, tomatoes, ginger, and garlic. How to make Peruvian Sudado de Pescado Ready to prepare this amazing Peruvian fish stew? Follow the instructions below: Marinate the Fish: In a pot, add the fish with beer, vinegar, and garlic paste, and leave to marinate for a minimum of 15 minutes. Prepare the Aderezo (Sauce): Chop the onions, garlic, tomatoes, and cilantro. Grate ginger and squeeze for the ginger extract. Fry the onions, garlic, aji amarillo, aji panca, and tomatoes, and leave to cook. Season: Season the sauce with salt, pepper, and cumin. Next, add fish stock and the marinated fish. Add cilantro and leave to cook for around 20 minutes. Finish the Dish: Just before the fish is finished cooking, add the sliced onions, tomatoes, and chopped cilantro, and mix everything together. Serve: Serve this dish hot with boiled potatoes and white rice. Peruvian Fish Stew Recipe Prepare your delicious Sudado de Pescado by following the video recipe below: Ingredients for Sudado de Pescado: 2 pieces of fish 1/2 cup of beer 1 tablespoon of garlic paste 1 tablespoon of aji panca 3 tablespoons of aji amarillo 4 tablespoons of vinegar 2 chopped tomatoes 2 sliced tomatoes 1 1/2 cups of fish stock 1 large diced onion 2 medium sliced onions Grated piece of ginger 3 potatoes Chopped coriander Salt, pepper and cumin to taste

A hearty and flavourful dish, Arroz con Chancho (Peruvian Rice with Pork) is a beloved Peruvian staple that combines marinated fried pork with tender, seasoned rice. Delight your taste buds and learn how to prepare this delicious dish in the comfort of your own home! What is Arroz con Chancho? Arroz con Chancho, translating to "Rice with Pork," may not sound exotic, but what it lacks in its name, it more than makes up for in flavor! Typically prepared in households across the country, this traditional Peruvian dish is bold and colorful, utilizing a variety of herbs, spices, and seasonings for a meal rich in taste. The secret to this dish starts with the marinade. Consisting of native chili peppers like Aji Amarillo and Aji Panca, along with commonly-used spices such as cumin and paprika, the pork is left to marinate and then slowly cook until tender. White rice is then cooked in the same pot, along with a mixture of vegetables and herbs, all of which nicely infuse together to create a dish that is full of flavor and vibrancy. This dish is usually served with salsa criolla—a typical Peruvian red onion salsa that provides the perfect contrast in flavours and texture. Origins of Arroz con Chancho While the exact origins of this dish are not precisely documented, it's believed to have developed following the arrival of the Spanish conquistadors in the 16th century. The Spanish introduced rice, pork, certain herbs, and spices to Latin America, as well as new cooking techniques that may have inspired this dish. As with many Peruvian dishes, local cooks used these new ingredients and combined them with traditional native ingredients, such as corn, potatoes, and native chili peppers, to create a uniquely Peruvian taste. Over time, Arroz con Chancho has become one of the most popular meals in the country and is regularly prepared by families throughout Peru. There are also regional variations in how this dish is made, adding to its rich cultural tapestry. How to make Peruvian Rice with Pork Follow the instructions below for a delicious tasting Arroz con Chancho: Cut the Ingredients:  Chop the onion, carrot and pork into small pieces. Season and Fry the Pork: Season the pork with salt, pepper, and cumin, then fry until browned on all sides, about 7 minutes (depending on the size of the pork pieces). Prepare the Marinade: Remove the pork from the pan. In the same pan, add onions, garlic paste, aji panca, aji amarillo, and then beer. Mix together well and add seasoning such as salt, pepper, oregano, cumin, and turmeric. Cook the Rice: Add water or stock to the pot and then add the white rice. Add the Vegetables: Add the chopped carrots, peas, and corn. Put the lid on the pot and leave to cook. Add the Pork: Once the rice and vegetables are cooked, add the pork and mix together. Serve:  Serve hot with a delicious sarza criolla. Enjoy! Arroz con Chancho Recipe Watch the video below for a visual guide on how to make Peruvian Arroz con Chancho: Peruvian Rice with Pork Ingredients: 500 gr of rice 1 tablespoon of garlic paste 1 onion 100 gr of peas 1 piece of corn 100 gr of carrots 500 gr of pork 2 tablespoons of aji amarillo paste 1 tablespoon of aji panca paste Chopped coriander to taste 1 pinch of oregano 1/4 teaspoon of turmeric 1/2 cup of beer 2-3 cups of water (depends on type of rice used) Salt, pepper and cumin to taste

Peruvian cuisine is renowned for its rich blend of flavoUrs and cultural influences. Among these is "Chifa," the delicious fusion of Peruvian and Chinese culinary traditions. One of the standout dishes in this category is the "Saltado de Brócoli, Pollo y Carne" - a savoUry Beef, Chicken, and Broccoli Stir-Fry. This dish is a popular staple in Chifas (Peruvian-Chinese restaurants) across Peru. What is Peruvian Broccoli, Beef and Chicken Stir-Fry? This dish combines tender pieces of chicken and beef with crisp, vibrant broccoli, creating a flavourful and satisfying stir-fry. The secret to its incredible taste lies in the marinade, which typically includes soy sauce, vinegar, aji amarillo paste, and a variety of spices. The marinated meat is then stir-fried at a high temperature in a wok, giving it a delightful smoky finish. How to Make This Broccoli Stir-Fry? Follow these steps to prepare this amazing stir-fry: Marinate the Meat:  In a large bowl, combine the beef and chicken with soy sauce, garlic paste, vinegar, aji amarillo paste, cumin, salt, and pepper. Let it marinate for at least 30 minutes to soak up all the flavoUrs. Prepare the Vegetables:  Chop the tomatoes, broccoli, onion, and bell peppers. Boil the broccoli in a large pot of salted water until tender-crisp, then drain and set aside. Cook the Rice and Chips: Cook the rice according to the package instructions. Fry the potatoes until golden brown. Stir-Fry the Meat and Vegetables:  Heat a large pan or wok over high heat with a bit of oil. Add the marinated chicken and beef, stir-frying until they are browned and cooked through. Add the onions, soy sauce, and additional spices. Continue to stir-fry until the onions are translucent. Next, add the broccoli, and finally, the tomatoes and bell peppers. Add the Chips : Once the stir-fry is almost cooked, add the fries and mix everything together until well combined and heated through. Serve:  Serve the stir-fry hot, accompanied by the cooked rice. Peruvian Saltado de Brócoli Recipe For a visual guide on how to prepare this delicious Peruvian stir-fry, watch the video below: Stir-Fry Ingredientes: For the Marinade: 1 teaspoon garlic paste 200 gr of chicken 200 gr of meat Salt, pepper and cumin to taste For the Stir-Fry: 2 large onions (cut into wedges) 2 tomatoes 1/2 broccoli 1 teaspoon garlic paste 4-5 tablespoons of soy sauce 1 splash of vinegar 1/4 cup chicken stock (if necessary) 3 medium potatoes Chopped cilantro to taste Salt, Pepper and Cumin to taste

One of Peru's favourite sweet treats is the traditional "Humitas Dulces de Choclo" - sweet corn cakes wrapped in corn husks and steamed to perfection. This Andean dish offers a choice of both sweet and savoury varieties, but today we'll be focusing on the delicious sweet version and showing you how you can prepare it in your own kitchen! What are Peruvian Humitas Dulces? Made from the large kernels of corn (choclo) grown in the Andes region, Humitas are made by grounding the corn with milk, butter and sugar until it becomes a thick, coarse paste. Packed with sweet raisons and flavoured with vanilla and cinnamon, these Humitas are then wrapped tightly in corn husks and steamed until tender. Incredibly moist and aromatic, Humitas are a favourite of many Peruvians and are often enjoyed in family celebrations or as a delicious dessert. History of Humitas Dating back many centuries, Humitas are a traditional dish with deep historical roots in the Andean region of South America, most notably in countries like Peru, Ecuador, Bolivia, Argentina and Chile. Deriving from the Quechua word "Humint’a", meaning a dish made from corn, there is substantial evidence that ancient civilisations prepared this dish hundreds of years ago. Corn, or "Choclo", has long been regarded as a extremely important crop in Peru, not only as a vital food source but also having religious and cultural significance. Corn is used as a principal ingredient in a variety of different dishes, and the ancient idea of grinding the corn and mixing it with water or milk, and cooking it corn husks has gone largely unchanged. As with many dishes, the recipe for Humitas developed over time, although it is believed that is believed that the sweet versions of this dish developed only following the Spanish invasion, who introduced dairy products and spices to the country. Regional Variations of Humitas Many countries boast having Humitas as part of their rich gastronomy, and each country used its own local ingredients to create regional variants of this dish. Here are some of the key differences of Humitas across the different countries: Ecuador: Ecuadorian Humitas are typically savoury and can include cheese, eggs and cream. They're normally served for breakfast in the highland regions of the country, in cities such as Quito, Loja or Cuenca. Chile: Made from humero corn, these savoury Humitas usually include basil and are often served with a tomato salad or pebre, a spicy salsa. Brazil: Known as "Pamonha", both sweet and savoury versions are eaten in Brazil, most commonly in the North of the country. How to make Humitas Dulces Today, Humitas remain a beloved dish across the Andes and beyond. Learn how to make delicious-tasting Sweet Humitas by following the step-by-step process below: Prepare the Corn Husks:  Place the corn husks in warm water, making them easier to work with. Grind and Blend the Corn:  Remove the corn and add to a food processor or blender with evaporated milk. Add melted butter and continue to blend until you have the desired texture. Add the Ingredients:  Place the mixture in a bowl and add baking powder, cinnamon, vanilla essence, white sugar, aniseed and raisons. Mix together well. Assemble the Humitas:  Flatten the corn husks and place 3-4 spoonfuls of corn mixture in the centre. Fold the husk over the filling, using kitchen twine if necessary. Steam the Humitas:  In an Instant pot, pressure cooker or large steamer, steam until cooked through. Serve:  Leave to cool slightly and enjoy! Sweet Humitas Peruvian Recipe Ready to make your Humitas? Dive into the recipe video below. Peruvian Sweet Humita Ingredients 6 to 7 pieces of corn 2 teaspoons of cinnamon powder 1 teaspoon of clove powder 1 tablespoon of toasted sesame seeds (optional) 2 tablespoons of melted butter 100 g of sugar (to taste) 1 teaspoon baking powder (optional) A splash of evaporated milk 1 Teaspoon vanilla extract 1 tablespoon anise Raisins to taste Tamale flour to taste (optional for those living abroad outside of Peru)

With its tender meat and crunchy exterior, Pollo Broaster is a beloved dish enjoyed worldwide, especially in Peru. Sold in Pollerías across the country, this Peruvian twist on classic fried chicken has captured the hearts of both locals and tourists alike. Discover what makes Peruvian Pollo Broaster so special, how it's prepared in different Pollerías, and an easy recipe for making this juicy chicken at home. What is Peruvian Pollo Broaster? Pollo Broaster refers to marinated chicken coated in a seasoned flour mixture and then fried in a pressure cooker, which locks in moisture. The result is extremely juicy and tender chicken with a delightful crunchy exterior. The secret behind Peru's distinct Pollo Broaster taste lies in the blend of herbs and spices used in the marinade. Ingredients like vinegar, garlic, cumin, paprika, oregano, salt, and pepper, along with native Peruvian spices, infuse the chicken with a deep, savoury flavour. In Peru, Pollo Broaster is often found in restaurants called "Pollerías." While they serve a variety of dishes, these establishments predominantly specialise in chicken dishes, most notably Pollo Broaster and Pollo a la Brasa. How is Pollo Broaster served? Pollo Broaster can be ordered on its own, but it is usually accompanied by classics such as fries, salads, and a selection of delicious dipping sauces like mayonnaise, golf sauce, or rocoto sauce. Many Pollerías, such as Roky's, offer "combos" that include additional side dishes, desserts, or drinks for a set price. Popular Pollerías for Pollo Broaster In Peru, thousands of individual and chain Pollerías serve Pollo Broaster. Some popular ones include: Tiro Loco tu Broaster El Burrito Casimiro How to make Pollo Broaster Here’s a simple recipe to make Peruvian Pollo Broaster at home: Cut and Marinate the Chicken:  Cut the chicken into pieces. In a large bowl, combine chicken pieces with garlic paste, salt, pepper, beer, American mustard, soy sauce, egg, and milk. Mix well and marinate for at least 2 hours. Prepare the Coating: In one bowl, mix flour, cornflour, salt, and spices. In another bowl, beat eggs with American mustard. Coat the Chicken:  Dip the marinated chicken pieces in the egg mixture, then dredge them in the flour mixture. Fry the Chicken:  In a pressure fryer or deep fryer, cook the chicken until golden brown. Drain and Serve:  Remove the chicken and let it drain. Serve hot with French fries, salad, and sauces. Tips for Making Pollo Broaster Looking to make the tastiest Pollo Broaster? Here's some simple tips that can help elevate this recipe: Let the Marinated Chicken Rest: The longer the chicken marinates, the better it will taste. While 2-3 hours is acceptable, overnight marination yields the best results. Use the Right Chicken Pieces: Thighs and drumsticks are juicier than breast meat. Choose your cuts based on your taste preference. Double Dredge the Chicken: For an extra crispy coating, dredge the chicken in the flour and egg mixtures twice. This results in a thicker, crunchier coating. Avoid Paper Towels: After frying, place the chicken on a wire rack instead of paper towels to prevent the coating from becoming soggy. Peruvian Pollo Broaster Recipe Ready to make your Pollo Broaster? Follow along with the recipe above to prepare this delicious fried chicken at home. Enjoy! Ingredients for Pollo Broaster 6 pieces of chicken 1 tablespoon of garlic paste 1 tablespoon of soy sauce 1 teaspoon of ginger juice (optional) 1 tablespoon of American mustard Splash of milk 1/4 cup of beer 1/2 teaspoon of cumin (optional) 2 - 3 eggs 1/2 teaspoon of pepper 100g of flour 100g of cornflour Salt and pepper to taste

Caldo de Gallina, or Peruvian Hen Soup, is one of Peru's most iconic and beloved soups. Seen as the perfect energy booster to start the day, this traditional dish is known for its rich and comforting flavours that locals can't get enough of! You'll be amazed at how easy it is to prepare an amazing Caldo de Gallina (or Caldo de Pollo) with our quick and easy recipe, giving you more time to enjoy this tasty soup with friends and family! What is Caldo de Gallina? A powerful and flavourful soup, Caldo de Gallina is a robust and addictive soup that consists either of hen (gallina) or chicken (pollo) meat, along with a variety of vegetables and spices. Whilst it may just sound like your ordinary chicken soup, Caldo de Gallina comes highly revered in Peru for its restorative and replenishing properties, acting as the perfect remedy for the cold weather, fatigue or illness. The use of hen meat, rather than chicken, is said to give this dish a much deep and more pronounced flavour. Typically much tougher and flavourful, hen (gallina) neat is the perfect choice for this dish as it stands up well to the long simmering process required for this soup. Nutritional Benefits of Caldo de Gallina We've long heard about the supposed health benefits that come from regularly consuming Caldo de Gallina, but is there any science behind these rumours? Absolutely! Caldo de Gallina is packed full of protein, vitamins and minerals that makes it a very nourishing meal. Here's some of its key benefits: Rich in Protein:  Both hen and chicken meat are rich in high-quality protein, essential for muscle repair and growth. Immunity Boosting Properties:  This soup contains garlic and ginger, which have a long history of supporting both the immune system and reducing inflammation . Packed with Vitamins and Minerals:  Caldo de Gallina contains a plethora of vitamins and minerals, including vitamin A (from the carrots), vitamin C (from the herbs), calcium (from the chicken/hens bones) and potassium (from the potatoes). How is Caldo de Gallina Enjoyed? This tremendous broth can be found all throughout Peru, both in households and food markets. Given its strong nutritional value, it's often prepared during the winter months or anytime a family member gets sick. You can even find market stalls in Peru's major cities that exclusively serve this popular soup, particularly in Lima where both Caldo de Gallina and Caldo de Pollo are regularly consumed. Regional variations of this dish exist throughout Peru, particularly in the Andes or Amazon regions where ingredients such as Mote or Cassava can be included. How to make Caldo de Gallina To make a delicious tasting Caldo de Gallina, follow the steps below: Chop all the Ingredients:  Chop the carrots, celery, leeks, potatoes and hen meat. Boil the Meat and Vegetables:  Add garlic, ginger, and a whole onion to the pot. Bring to a boil and then reduce to a simmer. Next, add the meat and vegetables to the pot. Simmer:  Let the soup simmer for at least 2-3 hours to allow the flavours to meld and the hen to become nice and tender. Season with salt, pepper and any other spices to taste. Add Noodles or Pasta:  Cook noodles or pasta separately and add it into the soup at the end. Garnish the Soup:  Serve the soup hot, garnished with chopped cilantro or parsley and hard-boiled eggs. Caldo de Gallina Recipe If you prefer to watch a video showing you how to make Caldo de Gallina, then please see below. Ingredients for Caldo de Gallina 1 whole chicken/hen 1.5 litres of water 200 gr of spaghetti 1 large carrot or two medium ones 2 potatoes Ginger to taste 8 stems of Chinese onion, white part and the green part chopped for decoration. 6 to 8 stalks of celery 4 to 6 cloves of garlic Salt, pepper and oregano to taste 2 egg yolks 1/2 tablespoon of MSG (optional) Chicken stock to taste

If you're looking for a flavourful broth that is both delicious and easy to make, then look no further than this Peruvian beef soup! Sopa a la Minuta , or "Minute Soup," is aptly named for its quick preparation time, meaning you'll be enjoying this amazing soup in no time! What is Peruvian Sopa a la Minuta? Peru is no stranger to whipping up delicious soups, with the country being home to hundreds of unique and flavourful recipes that are loved by locals and foreigners alike. Sopa a la Minuta, or "Minute Soup," is one of Peru's most beloved dishes, both for its incredible taste and the ease with which it can be prepared. Consisting of ground beef, noodles, potatoes, vegetables, and a variety of spices, this heartwarming soup requires only a few simple ingredients to achieve its fantastic flavour. Its simplicity and nutritional benefits make it a regular staple in many Peruvian households, perfect for a quick and easy lunch or dinner. What is the difference between Sopa a la Minuta and Sopa Criolla? With its rich variety of soups, Peruvian cuisine offers dishes with certain similarities, leading many to believe that "Sopa Criolla" is the same as "Sopa a la Minuta." While both soups contain similar ingredients, including noodles, beef, and vegetables, a few key differences set these dishes apart: Egg:  Sopa Criolla typically features a fried egg on top of the broth, whereas the egg is usually scrambled in Sopa a la Minuta. Beef:  Sopa Criolla often uses pieces of beef tenderloin, while Sopa a la Minuta uses ground beef. Bread:  Sopa Criolla is usually garnished with croutons or served with bread, whereas Sopa a la Minuta is typically eaten on its own, although this is not definitive. Naturally, the similarity between these two dishes has led to many ingredients being used interchangeably. Nutritional Benefits of Sopa a la Minuta Sopa a la Minuta is not only easy and tasty but also offers numerous nutritional benefits: Balanced Meal:  Sopa a la Minuta provides a balanced mix of proteins, fats, vitamins, and carbohydrates. Full of Antioxidants:  Ingredients like tomatoes, garlic, onions, and herbs are rich in essential vitamins and antioxidants that boost the immune system. Weight Management:  Soups are an excellent way to manage weight due to their abundance of vegetables and ability to promote a feeling of fullness. How to make Peruvian Sopa a la Minuta Here is a quick and easy recipe to follow: Prepare the Ingredients: Chop all the ingredients, including onions, tomatoes, potatoes, beef, and coriander. Make the Aderezo: In a large pot, fry onions over low-medium heat for 5-6 minutes, then add tomatoes. Next, add garlic paste, aji amarillo, and aji panca paste. Season: Season with salt, pepper, oregano, and cumin. Add the Beef and Pasta: Cook the ground beef in the aderezo, then pour in the water or beef stock and bring to a boil. Add the angel hair pasta or spaghetti and cook until tender. Add the Egg: Beat 1-2 eggs and pour into the mixture, stirring quickly to create scrambled eggs. Serve: Serve hot, garnished with fresh parsley and a few drops of lime juice. Sopa a la Minuta Recipe For a visual guide to this recipe, watch the video below. Ingredientes for Sopa a la Minuta 1 large onion 1 teaspoon of tomato puree 1/2 teaspoon of oregano 150 gr of beef 1 tablespoon of garlic paste 2 large tomatoes 1 tablespoon of aji panca 1 teaspoon of aji amarillo 100 gr of angel hair pasta 1.5 litres of beef stock 3 tablespoons of evaporated milk (to taste 1 egg Sat, pepper and cumin to taste

Soups and stews form the backbone of Peruvian cuisine, and this classic Chicken and Vegetable Soup (Sopa de Pollo con Verduras) perfectly balances comforting flavours with a satisfying meal. Discover how to make this delicious Peruvian-style Chicken and Vegetable soup in your own home. What is Peruvian Chicken and Vegetable Soup? Peruvian Chicken Soup is a flavorful and nutritious broth, featuring a variety of vegetables, potatoes, and hearty chunks of boiled chicken. This delicious soup is a testament to Peru's rich, diverse agricultural landscape and its access to a wide variety of native ingredients. These ingredients have led to the creation of thousands of different soup and stew variations. While many countries have their own versions of chicken soup, few match the depth of flavor found in Peruvian broths. This soup contains tender chicken chunks, robust seasonings, and a variety of vegetables such as carrots, celery, leek, and pumpkin. It's an incredibly nutritious, aromatic, and hearty meal. Sopa de Pollo con Verduras is highly versatile, and many Peruvians adjust the ingredients based on seasonal vegetables. The key is to transform simple ingredients into a soup full of flavor that is both satisfying and wholesome. Is Chicken Soup Healthy? Yes! Not only does this soup taste great, but it is also highly nutritious. The combination of chicken and vegetables provides a meal rich in protein, vitamins, and minerals. This soup is also believed to be the perfect remedy for colds and flu, or any other illness, due to its warming and nourishing effects. Many people also add noodles or quinoa to this soup. Noodles provide a cheap carbohydrate source, while quinoa helps lower cholesterol and blood sugar levels, reducing the risk of diabetes and heart disease. How to make Peruvian Chicken and Vegetable Soup While every soup recipe is made slightly differently, here's a simple recipe you can follow to prepare an amazing Peruvian Chicken Soup. Chop the Ingredients: Start by chopping all the vegetables and chicken into small pieces. Prepare the Broth: In a large pot, add water or chicken stock, garlic, ginger, and the chicken carcass. Bring to a boil. Add the Vegetables: Add the aji amarillo, celery, leek, pumpkin, carrots, and any other vegetables you're using. Leave to boil for around 15 minutes. Add the Chicken: Next, add the chicken pieces into the pot and any other vegetables that require a shorter cooking time, such as green beans. Season: Season with salt, pepper, cumin, and oregano. Leave to Simmer: Leave the soup to simmer for an additional 10-15 minutes until the chicken and vegetables are cooked through. Serve: Serve hot, garnished with chopped coriander and a squeeze of lime if desired. Peruvian Chicken and Vegetable Soup Recipe To prepare this delicious Peruvian soup, watch the video below from Chef Cecilia Tupac: Chicken and Vegetable Soup Ingredients 2 chicken breasts 3 litres of water 6 stems of Chinese spring onion (white part) 1 tablespoon of garlic paste 1 leek 2 Carrots 1/2 cup of chopped green beans 200 gr of Pumpkin 2 Potatoes 4 celery stalks 1 piece of ginger Salt, pepper, oregano to taste

Bursting with citrus flavours, Leche de Tigre, or "Tiger's Milk" in English, is a classic marinade most famously used to prepare Peruvian ceviche. Nowadays, Leche de Tigre can be ordered by itself in Cevicherias across the country, usually served in a small glass as a starter dish. Learn more about where the name "Tiger's Milk" comes from, how it's used to prepare ceviche, and how you can make this delicious lime-based dish at home. What is Peruvian Tiger's Milk? Leche de Tigre, or "Tiger's Milk," is a classic cevicheria marinade comprising lime juice, sliced onion, red chili peppers, salt, pepper, and fish stock. This zesty marinade is renowned for its use in ceviche, Peru's national treasure, but it's also a delicious dish by itself. With its strong and vibrant flavors, restaurants often serve this dish in a small shot glass as a delicious appetizer, or offer more embellished main course options that include fried squid (chicharrón) or other seafood such as shrimp and octopus. It's believed that the origins of Leche de Tigre date back hundreds of years to the ancient Moche civilization, who marinated their fish in the juice of tumbo, a sweet and aromatic fruit part of the passion fruit family. Following the arrival of the Spanish conquistadors in the 16th century, new culinary techniques and ingredients were introduced, most notably limes and onions, which gradually became part of the cooking process. How is Leche de Tigre used to make Ceviche? Ceviche is undoubtedly Peru's culinary gem, and Leche de Tigre is a key component of this dish. Once the fish, usually seabass or tilapia, is cut into cubes, the Tiger's Milk is poured over until it completely covers the fish. The fish is then left in the marinade, where it slowly "cooks" the fish, absorbing all the flavour. Leche de Tigre has a very intense and complex flavour, with the lime juices providing the tangy, citrus taste that makes ceviche so popular. The fish stock adds a savoury depth to the dish, and the onions and chilis give it that sweet and spicy kick. Why is it called "Tiger's Milk"? Many tourists find it both amusing and perplexing when they hear about Tiger's Milk for the first time, but why exactly is it called Tiger's Milk? While the "milk" part can be attributed to its cloudy color, there are a few potential reasons for the "tiger" part: Revitalising Properties: Fishermen have long claimed that Leche de Tigre holds revitalising properties, such as being the perfect cure for hangovers or acting as an aphrodisiac. The name "Tiger's Milk" may symbolize the strong nature of this liquid and the powerful effects that it has. Intensity: Peruvian cuisine is renowned for having very strong flavors. The combination of citrus lime juice, spicy aji peppers, and flavourful fish stock gives this dish a very intense and bold flavour, potentially representing the powerful nature of a tiger. Cultural Symbolism: Ancient Peruvian civilisations, such as the Incas, revered certain animals and often incorporated their shapes and symbols into their architecture. There is a strong cultural link in Peru to animals and what they represent, such as the condor, snake, and puma. How to prepare Leche de Tigre To prepare Leche de Tigre (Tiger's Milk), follow the steps below: Gather all the Ingredients: To make Leche de Tigre, you'll need lime juice, fish stock, red onions, garlic, aji amarillo, chopped coriander, and fish/crab/octopus pieces. Prepare the Leche de Tigre: In a large bowl, add the lime juice, sliced onions, fish stock, and aji amarillo. Next, add in coriander and season with salt and pepper. Add the fish (or seafood) and let it mix together for 15-20 minutes. Serve: Strain the Leche de Tigre for a smooth liquid, or leave the fish if preferred. Serve in a glass cup or with your ceviche. Peruvian Tiger's Milk Recipe If you prefer a visual guide for this recipe, then watch the video below. Ingredients for Leche de Tigre: 100 gr of raw fish 100 ml of fish stock 1 Aji Limon 1/4 of an onion Chopped coriander to taste 3/4 of a cup of lime juice Piece of celery Piece of ginger Salt and pepper to taste

Looking for a quick and easy chicken dish that combines acidic and spicy flavours? Escabeche de Pollo is a beloved Peruvian dish renowned for its deep, rich flavours, perfectly balancing the acidity of vinegar with the heat of chili peppers like Aji Amarillo and Aji Panca. If you're interested in learning more about the history of this dish and how you can prepare a delicious Escabeche de Pollo, read on! What is Escabeche de Pollo? Escabeche is a term you may have heard in Spanish or Latin American cuisine, translating to "pickle." In its simplest form, Escabeche refers to savoury dishes, usually meat or fish, that are cooked or "pickled" in an acidic sauce, typically vinegar, and flavoured with a variety of spices. This style of cooking not only imparts a tangy flavour but also acts as a natural preservative, keeping the food fresh longer. In Peru, both Escabeche de Pollo (Pickled Chicken) and Escabeche de Pescado (Pickled Fish) are popular dishes that have adopted this cooking style. These dishes are prepared in households and restaurants throughout Peru. The marinated chicken is typically served with boiled potatoes, eggs, olives, lettuce, and thin slices of Aji Amarillo peppers, providing an array of different colours and flavours. The History of Escabeche de Pollo The origin of the word "Escabeche" is believed to be from the Persian language, deriving from the word "Sikbaj," which referred to a meat dish cooked in vinegar and spices. Following the Islamic conquest of the Iberian Peninsula in the 8th century, the Moors brought new culinary techniques and spices to Spain, and this cooking technique became part of Spanish, and subsequently Latin American, cuisine. When the Spanish arrived in Peru, natives adopted these techniques and amended the dish using a mix of local ingredients and flavours, most notably Aji Amarillo and Aji Panca, creating a dish that is uniquely Peruvian. Today, this popular dish is enjoyed by families and served in restaurants and parties nationwide. How to Prepare Escabeche de Pollo To prepare a delicious Peruvian-style Escabeche de Pollo, follow the steps outlined below: Chop the Vegetables: Slice the onions and Aji Amarillo peppers and place them in a large bowl. Add vinegar and let them sit for a few minutes. Marinate the Chicken: Season the chicken with salt, pepper, and cumin. Brown the chicken by frying it in oil for a few minutes and then remove from the pot. Fry the Vegetables: In the same pot, fry the onions over low-medium heat and then add the garlic paste. Next, add the Aji Amarillo paste and the Aji Panca paste. Re-add the Chicken: Place the chicken back in the pot, mixing it with the sauce, and then add chicken stock, allowing it to cook through. Add the Pickled Onions and Peppers: Return the pickled onions and peppers to the pot and cook for an additional 2-3 minutes. Serve: Serve the Escabeche with lettuce, boiled eggs, sweet potato, or white rice. Escabeche de Pollo Recipe Prefer to watch the recipe being made? Click on the video below to see exactly how to prepare a delicious Escabeche de Pollo. Ingredients for Peruvian Chicken Escabeche: 6 pieces of chicken (seasoned with salt, pepper, cumin and garlic paste) 100 gr of flour 1/2 cup of vinegar 2 red onions 1 1/2 aji amarillos (or normal yellow bell peppers) 4 tablespoons of aji panca paste 1 tablespoon of aji amarillo paste 1 tablespoon of garlic paste 1 teaspoon of dried oregano 30 gr of white sugar 2 cups of water or chicken stock Salt, pepper, cumin to taste To thicken the sauce: 1 tablespoon of cornflour 5 tablespoons of water