Hello friends, this post is to ask you to express your solidarity with our brothers who are victims of the rains, floods and landslides currently affecting the coastal regions in Peru. Thousands of people have already been affected and displaced thorough the country. Español aquí.
There are many ways to help. I have some links here or you can contact your local authorities or trusted institution. Updated ways to help here. For information on the #UnaSolaFuerza campaign from the Council of Ministers click here.
The Municipality of San Isidro has also begun its campaign “Peru lends a hand” (Perú da la mano) in alliance with Caritas of Peru and Grupo RPP. You can find there information here.
For those who want to help the animals that have also been affected there is the Peruvian Association for the Protection of Animals – ASPPA. You can find their information here.
Proyecto Libertad group is also organizing activities and you can find their information here.
Monotony usually takes its aim at you when the holidays are over and you are putting your life back together (a.k.a. when you don’t have a job). Everyday could be the same. I know… But today will be new and different, because I am bringing you this recipe that I’ve been wanting to share with you for a while ago and that I really like for how to make a Peruvian style chicken stew. Español aquí.
I am actually very pleased with myself that this stew can make so much of a difference when it’s a dish that is often pushed aside for when you can’t really think of anything else to make. It’s kind of like the second choice. Of course I don’t share this opinion. I say we uphold the chicken stew!
The chicken stew is a very traditional Peruvian food and, as such, it has many varieties. Some use Peruvian peppers, raisins, cinnamon, among other ingredients, but today’s recipe is simple. As the Peruvian seco stew recipe, it’s list of ingredients can be found wherever you are. So there are no excuses. I hope you can try it and I hope that you like it!
Ingredients 4 to 6 pieces of chicken 1 medium onion, cut in wedges 2 to 3 garlic cloves, peeled 3 medium tomatoes, peeled and seedless ½ cup peas, peeled ½ cup carrots, peeled and diced 3 to 4 medium potatoes, washed or peeled 3 tablespoons tomato paste 1 to 2 dry mushrooms 1 to 2 bay leaves Salt and pepper to taste Oil
Preparation Add salt and pepper to the chicken.
Heat a medium oiled pot.
Fry the chicken. Cook it on both sides.
Set the chicken aside.
Blend the onion and garlic with a squirt of oil. Cook the onion blend at low heat in the same pot.
Grind the tomatoes and add them to the pot.
Add the bay leaves and the mushrooms. Then add the peas, carrots and potatoes. Place the chicken in the pot.
Cook on medium to low heat for 30 minutes or until the potatoes are cooked.
On this International Women’s day I would like to salute all those women who make a difference in our lives, those who don’t let anything stand between them and their goals. Español aquí.
Let’s also take some time to value the children who are the best promise we have for the future. I am very glad to share that today I have volunteered to support a campaign that promotes these values. I hope to share more about this soon..
Hello friends! I am very happy to be writing on the blog again and bringing you this recipe for a simple Peruvian Style Cilantro Beef Stew, known in Perú as “seco” stew. I am most fond of this dish because I made it a lot during my 2016 sabbatical, when I was away from home and feeling homesick for peruvian food. Making it for someone special encouraged me to repeat it every week. When you try it, you may notice the rich aroma of cilantro will make you hungry 😍. Español aquí.
“Seco”, which means dry in Spanish, is known as such for its dry consistency and is a cilantro stew that in Peru is made with chicken, beef, duck, lamb and any other meat. The origin of Peruvian seco stew seems to be Arab and introduced in Peru by Spain, during the colonial period. Spain incorporated Arabian ingredients and spices into their gastronomy, and thus influenced our way of cooking with them too.
This recipe is based on my beloved Nicolini recipe book and is a simple version. I mention this because seco stew is a well loved dish in Peru and makes some of us very sensitive about how it’s made. There are many more elaborate versions that include beer, chicha de jora, and other delicious ingredients. However I would like to keep it simple and leave you with this recipe that I assure you that you can make regardless of wherever you are in the world,with the exception of the Peruvian chili which is optional and can be found in a Latin American supermarket. I hope you like!
Sorry for the video quality this week. I use a Nexus smartphone and I am having to difficulties for getting around the sun here in Lima…
Ingredients ½ kilo of beef – I used beef tenderloin steak 1 cup of onion, minced or pressed 4 garlic cloves, peeled and minced 1 cup of cilantro leaves, washed
1 cup water (for the cilantro) 2-3 potatoes, washed or peeled 1 cup of carrots, chopped in small squares 1 cup of peas Peruvian yellow pepper, seedless, to taste – I used half a pepper Oil Cumin Pepper Salt
Preparation Add salt, pepper and cumin to the beef.
Heat an oiled pot.
Fry the beef on both sides.
Set it aside.
Blend the cilantro and water.
Brown the onion and garlic in the same pot. Add Peruvian yellow pepper (optional).
Add the cilantro and the vegetables
Add the potatoes and the beef.
Cook for about 30 minutes. You may add small amounts of water if you notice it drying up too much and to have more sauce.
En Peru seco is served with cooked potatoes and rice. I hope you enjoy!
We are very excited to share that we have joined Cookpad Peru – Japan’s largest recipe sharing service. You can find us under user Mucha Ale! Español aquí.
We are most excited that they included our first recipe for Easy to Make Peruvian Style Wonton Cheese Finger Tequeños in their Weekly menu. They recommend making them this Saturday February 25th. Read their post here.
