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Delicious main dishes are the heart of any meal. Try these great dishes
in conjunction with a small salad, soup, and a "postre" or desert.
Peruvian meals are best accompanied by one of the typical fruit drinks
such as chicha morada or papaya or melon juice.
Recipes from Lima, Peru's
capital, have earned it the title of the Cuisine Capital of the Western
Hemisphere, but every region has its own twist on main foods as well as
their own recipes in many cases.
1-1/2 cups lentils
2 sausages cut into chunks
2 potatoes diced
1 carrot, chopped
1 cup of sauteed tomatoes
1 bay leaf
A sprig of oregano
1/2 cup of cream or canned milk
Salt and cumin to taste
Soak the lentils overnight, then transfer them to a pot.
Add the bay leave and oregano and cover with water (aprox. 5 or 6 cups).
Cook for 1 hour.
Saute the sausage in a little oil and add them to the lentils along
with the sauteed tomatoes, carrot, and potatoes.
Cook for 30 minutes, stirring occasionally, until potatoes are soft.
Add water as needed during cooking.
Season to taste with the salt and cumin and mix well.
Add the milk and cook for 10 minutes longer on low heat.
Serve hot or cold. Before storing in the refrigerator, add enough
water to make a thin soupy mixture, as the lentils will continue to
soak up water.
8 rocotos peppers
(substitute large red peppers if desired)
1 pound of ground beef
4 tablespoons minced garlic
2 tablespoons aji panca (Peruvian chili powder) If using regular chili
powder, go real easy on it and add more later if needed.
2 hard boiled eggs
2 fresh eggs
1/2 cup of peanuts1 cup of fresh cheese (use a soft cheese such as
8 boiled potatoes
1/4 cup evaporated milk
salt and pepper
Cut, clean and seed the peppers veins with a knife
(do this carefully.)
Then, soak the peppers for a few hours in a bowl with
hot water and salt. Change water at least twice. This is done
to lower the "spicy-hotness."
Prepare the stuffing:
Brown the ground beef in a pan with finely chopped
onion, crushed garlic, panca chili, salt, pepper and cumin.
Add a little sugar.
Once the meat is browned, add ground peanuts and the
lightly toasted and chopped boiled eggs.
Stuff the peppers with this preparation.
In another bowl, crumble the cheese.
Soften it with a little milk and two lightly beaten
Season with salt and pepper.
Finally, place the peppers in a greased baking or casserole dish and
pour a tablespoon of egg cheese on each of the peppers and cover.
Before moving it to the oven, cube up the potatoes and place them
around the peppers. Sprinkle the potatoes with parsley.