Peruvian Cuisine June 5

TODAY WAS CRAZY... FUN :)

We went to the Circuito de Agua a beautiful place that has a some amazing water works.

I mean look at this teapot made of flowers, grass, and real running tea... I mean water. We also stopped at the museum of Natural History and...

Huaca Pullana! A site that displays ruins from ancient Peruvians. I learned so much and had a lot of fun!

Oh by the way I saw this wonderful peice of art that wasn't being used for it's intended purpose.

As for food? Well I had a wonderful gooey churro :) and some real food of course! My grandma made a chicken dish with a peanut sauce. (Normally Peruvians use cuy (guinea pig) meat in this recipe, but I insisted we save the life an innocent rodent)

Pollo al Mani
Cut chicken in large peices. In a bowl mix 1 tb vinegar, ajo molido, salt, pinch of cumin, aji molido colored, mix this with the chicken and let it sit overnight. Fry chicken in a little oil until it starts to harden and then take out. Put diced onion in the left over oil with ajo molido, cumin, aji molido colored and any marinade juice left. When the onions are translucent slowly add liquified toasted peanuts with water [3-4 cups of the mixture (enough to cover chicken)] When mixture boils add chicken and put on medium heat until chicken is cooked.

We also made Chicha Morada and Masamora Morada today. They are both made with purple corn so we killed two birds with one stone.

Masamora Morada
Making this from scratch is great, but we don't have half the ingredients in the states. My advice? Go to the Latino store and buy the ready made packets, I recommend the brand Negrita.

Chicha Morada
I haven't checked if they sell the prepared drink in the US, but it's worth checking because it is so delicious.

Random Food Fact: Quail Eggs

I was surprised to see people selling these little things around every corner. These little quail eggs are eaten almost as often as chicken eggs here in Peru.