In a small, off-the-beaten-track hotel in Peru I made friends with chef Jorge Cuadros. He taught me a few dishes and I tested them several times in my kitchen so they were close to what Jorge had created. You won’t be disappointed. Enjoy!
Ocopa sauce
Makes two cups
This yellow-green sauce works well as a dip and also as a side especially with baked potatoes. The ingredients are available in Latin American grocery stores.
1 cup grated Gruyere cheese
2 salt-free crackers
2 cloves garlic, finely chopped
1 teaspoon black mint (huacatay)
2 teaspoons Aji Amarillo paste
1 tablespoon onion, finely chopped
1/2 cup whole milk
2 teaspoons olive oil
Salt and pepper to taste
Blend ingredients together in food processor and serve chilled or at room temperature.
Chicha Morado
Serves 8
This gorgeous sweet dessert soup with chunks of pineapple and apple is sure to woo kids and adults.
2 ears purple corn, kernels removed from cobs
1/2 pineapple
2 cloves
1 cinnamon stick
6 cups water
2 tablespoons freshly-squeezed lemon juice
1/2 cup sugar
2 apples, cut into 1-inch cubes
- Peel the pineapple and keep the skin aside. Cut the rest of the fruit into 1-inch cubes and refrigerate.
- Soak the corn with the pineapple skin, cloves, and cinnamon overnight in the water.
- The next morning place the soaked corn with the pineapple skin and spices in a large flameproof casserole with a lid. Remove the lid and bring the mixture to a boil on high heat. Lower the heat to medium and simmer, covered, for 45 minutes. Allow to cool slightly.
- Work the mixture through a strainer to remove the corn, pineapple skin, cloves and cinnamon.
- Return the liquid to the casserole, add the diced pineapple, apple, sugar, and lemon juice. Simmer for another 8-10 minutes. Serve hot or cold.
