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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 entrails. With time, the Afro Peruvians fused their techniques of eating organs with products from the Andes and the resulting dishes were amazing.

Since Peruvians were now accustomed to eating viscera, it was easier for the general public to accept new dishes built from internal organs which earlier were impossible for them to even think of eating. Thanks to this wonderful dishes such as cau cau, the fabulous anticuchos, kidneys in wine sauce, breaded udder, tongue stew, and others were invented. Peru may be the only place where we eat liver cut as if a steak.

We are grateful to the slaves for having greatly enriched Peruvian gastronomy along with our other Peruvian ancestors. This is one more test that the union of races can create outstanding and unimagined things that leave a mark on history. (

Note: We substituted beef stew meat for the beef lung. You can get the aji pastes at your local Hispanic grocery store. They give it flavor and a beautiful color!


1 lb beef lung

4 potatoes, peeled and cut into small pieces

1 small red onion, finely chopped

2 stems of fresh mint

2 Tlbs ground aji panca

1 Tlbs ground aji amarillo

2 cloves minced garlic

3 cups beef broth

salt, pepper, cumin to taste


If using lung: boil in water, and when cooked, chop into small pieces. If using stew meat, cut into small pieces and saute in oil to brown.

In separate pot, saute onion in a few Tlbs of oil. After a few minutes, add garlic, aji pastes and spices (except mint) and stir a few more minutes. Add the beef and stir a few more minutes. Add broth, potatoes & mint. Cover and simmer for one hour. Serve with white rice, pasta or potatoes. Serves 4.



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