Peruvian cooking technique (ají and anticucho)

Not yet written for this entry.

Peruvian cuisine is built on the ají — a family of chilli peppers (ají amarillo, ají panca, rocoto) that define the flavour profile of the country. Ají amarillo (bright orange, fruity, medium heat) is used in virtually everything — ceviche leche de tigre, causa, ají de gallina, papa a la huancaína. Ají panca (dark, smoky, mild) provides depth in stews and marinades. The technique of working with these chillies — charring, deveining, blending into pastes and sauces — is the foundational skill of Peruvian cooking. Anticucho (grilled beef heart on skewers marinated in ají panca and vinegar) represents the country's grilling tradition inherited from both Indigenous and African influences.

Not yet written for this entry.

Not yet written for this entry.