Olives are a popular garnish and ingredient in Peruvian food. The most widely available olives in Peru are the common green olives and aceitunas negras, or black olives. However, it would be a mistake to think of these black olives as the same chalky black canned abominations that have been popularized in the United States. Peruvian black olives are large deep purple fruits, with a sharp clean flavor.  They are very similar to Greek style kalamata olives which can be purchased in most grocery stores in the county in glass jars or on antipasto bars. It is also possible to purchase the real thing online:

The Latin Products

Amigo Foods

Quinoa (quinua in Spanish) is a nutrient-rich vegan, gluten-free protein source with origins in the high Andes.  It was readily available in Peruvian markets and featured on many menus in soups, entrees, even refrescos. Quinoa is becoming more and more common in the United States where it can be found on health-food aisles of many grocery stores or in the bulk-foods section. However, if you are having trouble locating this healthy, versatile, and delicious seed where you live, it is also available online: Amigo Foods, Amazon.com, Nutricity.com

Preparation

Use a 1-to-2 ratio of uncooked, pre-rinsed quinoa to water.  Boil quinoa in water in an uncovered pot.  Once water comes to a boil, cover with a securely fitting lid, reduce heat to low, and let simmer for 12-15 minutes.

1 cup of uncooked quinoa will yield about 3 cups of cooked quinoa.

Tamales are popular from the tip of Chile up to the American Southwest. Peru is part of this tamale zone and has several varieties of these steamed savory corn treats. We have created a delicious traditional tamale recipe for The Authentic Peruvian Vegetarian Cookbook but last night we decided to have a bit of fun. While in Lima we stumbled across a small natural food restaurant serving large steamed corn tamales that included quinoa and coca powder in the masa (corn based dough). We wanted to recreate these healthful and colorful tamales, but as coca flour is unattainable in the United States we used a fortified broth to add some fun color to the dish.

If this is your first time to make tamales you might find the process a bit time consuming and tedious. However, once you have the techniques down and understand the process it can be fun and the results are rewarding. We have some steps and photos that might be helpful on our Tips and Techniques page. There are also many helpful videos online that you may want to study before starting.

Magic Purple Quinoa Tamales

Ingredients

• 1 cup quinoa
• 1 small head of purple cabbage, shredded
• 3 cups vegetable stock
• 2 cups masa harina 
• 3 tablespoons of vegetable oil, divided
• 1 teaspoon of garlic salt
• 1 yellow onion, chopped
• 1 bunch flat leaf parsley, chopped
• 1 cup  kalamata or Peruvian olives
• Salt and pepper to taste

Preparation

1. Place 20-25 corn husks in a large bowl and cover with warm water to soften while you prepare the masa and filling.
2. Prepare the quinoa according to directions.
3. In a small pot combine  cabbage, vegetable bouillon, and water. Bring to a boil and cook for 20-30 minutes. Retaining the water, drain the cabbage and discard. Set aside.
4. To prepare the filling, Heat 1 tablespoon vegetable oil in a large skillet, Add the onions and cook on low heat until thoroughly browned, about 10 minutes. Add the parsley and olive and cook for an additional 2-3 minutes on low heat. Set aside.
5. To prepare the masa, combine cooked quinoa, reserved cabbage fortified broth, masa harina, vegetable oil, and garlic salt. Work the ingredients with your hands to create a thick  spreadable dough. If it is sticky add more masa harina until the desired consistency is achieved.
6. Now you are ready to roll the tamales. Pat dry a softened corn husk and evenly spread about 1/4 cup of prepared masa evenly spread it over an area of the corn husk in an area roughly 3 x5 inches. Place 1 tablespoon of filling along the center of the tamale leaving a 1 inch margin on each end. Roll the tamale making sure that the masa has completely encased the filling.
7. In a single layer, steam the tamales in the bottom of a large steamer. It may take up to 20 minutes to thoroughly steam a batch of tamales and you may have to add water a few times to make sure that the pot does not go dry. *TIP: I like to place a penny in the bottom of the pot- as the water gets lower you can hear the rattling increase.*
8. Serve the tamales with your favorite aji.

Note: I recommend making a very large batch of tamales and freezing the leftovers in airtight plastic bags. A minute in the microwave will reconstitute a frozen tamale – they survive this process better than any other single type of food I know of.

Arroz Chaufa is a Peruvian take on Chinese fried rice and is probably one of the most popular dishes in all of Peru. This vegetarian version uses brown rice, seasonal vegetables, and Peruvian herbs to create an authentic and healthful meal.

Vegetarian Arroz Chaufa

Ingredients

• 1 1/2 cups long grain brown rice
• 2  tablespoon vegetable oil, divided
• 1/2 tablespoon sesame oil
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced
• 2 tablespoons gluten-free soy sauce
• 1 cup broccoli, chopped
• 1 cup purple cabbage, shredded
• 2 carrots, chopped
• 1 cup mushroom, sliced
• 1 egg, beaten (optional)
• 1/4 cup spring onions, sliced
• 1/4 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup mint, chopped

Preparation

1. Prepare the rice in a rice cooker or on the stove top as directed.
2. Optional: Whisk the egg vigorously and scramble in a large frying pan or wok with 1 tablespoon of vegetable oil. When the egg is thoroughly cooked remove from the pan and set aside.
3. Add the remaining vegetable oil and sesame oil to the hot pan. Saute the ginger, garlic, green onions, and mushrooms until the spices are softened and aromatic and the mushrooms have expelled their liquid, about 3 minutes.
4. Add the vegetables and saute until the broccoli is bright green and tender, about 3 minutes.
5. Add the cooked rice, soy sauce, and herbs until well heated.
6. Optional: Stir in cooked eggs.
7. Serve hot with your favorite ají (try our Chifa Style Ají).

Chifas, what Peruvians call Chinese restaurants, often have a bowl of this quickly prepared style of ají sitting at every table.

Chifa Style Ají

Serve this with our version of Arroz Chaufa.

Ingredients

• 2 tablespoons gluten-free soy sauce
• 1 teaspoon sesame oil
• 1 large jalapeno, seeded and diced
• 1 clove garlic, minced
• 1 green onion, sliced thinly
• 1 tablespoon cilantro
• 2 limes, juiced
• 1/4 cup warm water

Preparation

1. Combine all of the ingredients in a small bowl.
2. Allow to marinate for at least 10 minutes prior to serving.

This vegan take on a Peruvian crema (creamed vegetable soup) uses fresh carrots, scrumptious herbs, and a potato for added texture.

Crema de Zanahora Ingredients

Ingredients

• 1 1/2 pounds carrots, sliced
• 1 small potato, peeled and sliced
• 1 cube vegetable bouillon
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, diced
• 1/4 cup fresh parsley, chopped
• salt and pepper to taste

Preparation

1. Bring the carrots and potatoes to a boil in a medium pot. Continue to cook until the vegetables are fork tender.
2. Once the vegetables are soft transfer them and 2 cups of the cooking liquid to a blender along with the bouillon cube. Combine until smooth then set aside.
3. Saute the onion and garlic in a large pot until the onions are translucent.
4. Once the onions have sauteed, transfer them to the blender and liquify.
5. Season with salt and pepper to taste. Serve hot garnished with parsley.

Crema de Zanahora

Two scoops of lucuma ice cream in Huanchaco Peru.

Lucuma trees are native to the Andean region of Peru and if you have the chance to taste a fresh slice you may not be very impressed – the pulp is dry and starchy which masks its amazing flavor. However, once the pulp is dehydrated and ground into powder it can be added to smoothies and deserts. In this form the fruit is transformed in to a delicious flavoring additive with a caramel or maple syrup-like taste. In Peru it is the most popular ice cream flavor easily beating out vanilla, strawberry, and even chocolate. Lucuma powder is increasingly popular with health food and raw food enthusiasts because of its dense nutrient content and its ability to create a creamy texture. Lucuma powder can be purchased online at Navitas or Live Superfoods.

Fresh aji amarillo at a market in Peru.

The famed Peruvian chef Gastón Acurio said that  ají amarillo is the most important ingredient in Peruvian cooking. Ají amarillo is a pepper paste made from capsicum baccatum peppers which flourish along the Peruvian coast and in Andean valleys.  The whole fresh peppers are widely available in Peru, but home cooks typically purchase pre-made pastes which are in every grocery store and market in the country. In the United States, these pastes are available in many Latin markets, but there are also these ordering options on-line:

Amazon

Amigo Foods

The Latin Products

Another possibility for a DIY cook with a green thumb is to grow your own peppers. The seeds are available online at Reimer Seeds.

This simple pepper sauce (known as an ají in South America) is a great table condiment and will add a hint (or a punch!) of spiciness to your next meal.

Ingredients

• 1 pound fresh red peppers, veined and chopped (a mix of both hot and sweet, depending on your preference)
• 2 cloves garlic, chopped
• 3 teaspoons key lime juice (about 3 limes’ worth)
• 1 tablespoon olive oil
• water
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced scallions or green onions
• salt and pepper to taste

Preparation

1. In a blender or food processor, combine peppers, garlic, key lime juice, and olive oil. Puree until smooth, adding just enough water (usually about 1/4 cup) to encourage blending.
2. Transfer puree to a bowl and add cilantro, green onions, and salt and pepper.  Mix until incorporated.
3. Serve with your next meal!

Store in an airtight container in the refrigerator for up to one week.

On the trail to Machu Picchu.

During our 6 months of traveling in Peru, we put together a great collection of vegetarian recipes of classic Peruvian cuisine.  These recipes were informed by trips to local eateries, ingredients found in local markets, and cooking with native Peruvians. Now that we are back in the United States we are  re-testing our recipes with available ingredients and getting feedback (pun intended) from our friends and family. We are also actively seeking a publisher!

If you are interested in learning more about our work or simply want to talk about Peruvian food please visit the About page for our contact information.