A delicious and simple recipe brought to us by Deborah Salazar. Instructions: Thinly slice green bananas. Sauté in oil until golden brown. Add salt. #RecipeFriday

This fantastic Peruvian hamburger is the recipe of Laura Ali. This is a thin and crispy burger, served with hand cut french fries. Laura is always so willing to prepare meals for large groups of missionaries, and her hospitality is unending. Thank you Laura for sharing this recipe from your casa to ours! Ingredients: 2 cloves garlic 1 Tablespoon salt ½ medium onion 1 medium tomato Handful fresh parsley 2 stalks celery 2 Peruvian Aji yellow peppers (available at latino gro

3 cups cooked yellow corn (or 2 15­ ounce cans of whole kernel corn) 1 small red onion 2 eggs 1/4 cup chopped cilantro 2 Tlbs sugar 1 1/2 teaspoons salt 1/2 teaspoons garlic powder 1 pinch black pepper 1 1/4 cup yellow corn meal (or flour) 1 teaspoon baking powder 2 Aji Amarillo peppers or 2 large jalapenos, finely diced olive oil Instructions 1. In a large bowl, combine 2 cups of corn, onion, eggs, sugar, cilantro, salt, garlic powder and black pepper. Blend using an immersi

This recipe will remind you of the phrase "everything but the kitchen sink." It is loaded with vegetables, and we are sure you can add any leftover you have in your fridge! Enjoy! Ingredients: 1-1 1/2 pound beef stew meat 2 liters of water (or beef broth) 6 slices of bacon, cut into pieces 1/2 onion, chopped 1/2 leek, cubed 1 tomato, chopped into small cubes 1/4 shredded head of cabbage ¼ pound of noodles 1/2 cup chopped green beans 1 cup chopped basil leaves 1 tablespoon ch

Sara and her husband Mario oversee the Awana Clubs in Peru. She has been so kind to give me her personal recipes, including this one. Zapallo is a squash that you can't find in the states, so I substituted butternut squash. You will love this recipe...it's healthy, easy and great for a cool, fall night! INGREDIENTS 1 butternut squash, peeled & cubed 1 large potato, peeled & cubed 1 stalk of celery , chopped 1 small red onion, chopped 3 cups chicken broth 1 clove garlic, mi

Chanfainita is a dish that is as Peruvian as ceviche or Lima-style causa. How did this delicious dish come to the Peruvian table? In colonial times, the slaves from the African continent brought by the Spaniards did not have the good fortune of eating any kind of good meat, as normal people did. They were limited to eating viscera. Nevertheless, the kitchen’s genius can do wonders. The slaves had an impact on the Peruvian future when they expanded the custom of eating entr

Thank you Sara for this delicious and simple recipe. For more flavor use chicken broth. I used way too many noodles when I tested it so cut back on that. Your kids will love this! Soup with both potatoes AND noodles! INGREDIENTS 1 ½ lb Chicken, cut in small pieces 1-2 Tlbs finely chopped fresh Ginger 1 cup noodles 3 small potatoes 1 Green Onion, slices 1 lemon 2 Tlbs Salt (less if you use broth) PREPARATION Boil chicken in a pot of water (water should cover chicken by 3

This Peruvian stew is amazing and would be great with beef if you prefer. Thank you Mama Charo for sharing this gem! Serves 4 INGREDIENTS 2 lb. boneless leg of lamb (or beef roast) canola oil 4 cloves of garlic, minced 1 red onion, diced 1 teaspoon aji amarillo paste (pictured here, buy at mexican grocery store or online) 1 bunch of cilantro 1 1/2 cups beef stock 2 yellow potatoes, peeled & diced 4 carrots, sliced 1/4 cup green peas salt, pepper, cumin, oregano to taste PRE

Aguadito de Pollo, also referred to as levanta-muertos (English: "to wake the dead"), is a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro and vegetables. Ingredients: 3 large, boneless chicken breasts (traditionally they use a whole chicken, cut up) 1 cup chopped red onion 2 cloves of garlic, ground aji amarillo paste, or hot sauce, to taste 1 red bell pepper, chopped 2 large carrots, chopped 1 large bunch cilantro, blended with 1/2 cup water 3/

Thank you to Mama Charo for sharing her delicious recipe for Papa Rellena, which is mashed potatoes stuffed with a ground beef mixture, fried to a golden brown. This is a crowd pleaser your family will love! 1 egg 2 lbs white potatoes 3 hard boiled eggs 6 black olives 1 large onion (finely chopped) 1/2 lb. ground beef 1 teaspoon garlic, ground 1 tablespoon raisins salt, pepper, cumin seed to taste flour -  Boil the potatoes in their skins.  While still hot, peel and mash. -

This is a unique Peruvian potato starter compliments of Rosario Caceres, better known as "Mama Charo." If you don't have the time to make individual servings, you can layer the ingredients in a casserole dish and serve like you would lasagne. Give it a try this week! 2 ½ pounds gold potatos 1/4-1/2 cup vegetable oil 1 tsp of crushed yellow aji peppers (at latin grocery stores, or sub hot sauce) 1/4 cup lime juice ½ tsp each of salt and pepper 10 black olives, sliced thinly

Lomo Saltado is a fusion dish with both Asian and Peruvian influences. In the 19th century many Chinese people immigrated to Peru because their agriculture business was booming. This caused a mix of cultures over the years, and of course new dishes including this one which uses both potatoes (which originated in Peru) & rice (which originated in Asia) as starches. Lomo Saltado blends the two cultures perfectly. Ingredients: 1 (16 ounce) package frozen French fries vegetabl

Cajun jambalaya is one of my favorite dishes to prepare for a big group because it's such a crowd pleaser. I have made it in Peru for 25+ people and love the way it tastes when I use their yellow peppers! You can find them frozen at the mexican grocery stores, or get the paste online. This is a meal you can adjust the ingredients any way you like. Enjoy! Ingredients: 1 Tbls olive oil 1 pound boneless chicken breast (cut in small pieces) 1 package turkey kielbasa, smoked saus