← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 800 g yellow or floury-waxy potatoes (such as Yukon Gold)
• 2 Eggs
• 1 tbsp Vegetable oil
• ½ Onion, roughly chopped
• 2 cloves Garlic
• 4 tbsp ají amarillo paste (or 3 fresh ají amarillo, seeded)
• 150 g queso fresco or mild feta
• 120 ml Evaporated milk
• 4 Saltine (soda) crackers
• 3 tbsp vegetable oil, for blending
• Salt
• 4 lettuce leaves
• 8 black olives
• 1 tbsp Parsley, chopped

Method

1. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 15–20 min, until a knife slides in easily. Add the eggs to the same pan for the last 10 min. Drain and cool the eggs in cold water.
2. Meanwhile, heat 1 tbsp oil in a small pan over medium heat and cook the onion and garlic for 3–4 min, until soft but not coloured.
3. Put the onion and garlic in a blender with the ají paste, cheese, evaporated milk, crackers and the 3 tbsp oil. Blend until smooth, like thick pouring yogurt: add another cracker to thicken or a splash of milk to thin. Taste before adding salt, as the cheese is salty.
4. Peel the potatoes and cut them into thick slices; they can be warm or at room temperature. Peel and halve the eggs.
5. Line a platter with lettuce, lay the potatoes on top and spoon over plenty of sauce. Finish with the eggs, olives and parsley.

Tips

• Leftover sauce keeps for 2 days in the fridge and is great as a dip for fries or with pasta.
• Contains dairy, egg and wheat (from the crackers).
• If using fresh ají amarillo, wear gloves to seed it and keep your hands away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights