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Common dish @
Marriage, holy communions, festivals, ceremonies
birthdays, even just a big lunch for the family at home.

In other parts of Peru, they make saco but they are not as dry - w/ a cilantro sauce

great diff b/w northern + other secos is they just use juices of the meat, do not add water - as they do in other areas of Peru.

- Beans boiled in water and will then add oil + red pepper sauce
(sofrito) just to taste, not strong b/c there will be spices later from the meat.

- All ingredients were brought here:
in the US

all ingredients of dish
- onions
- cilantro
- yellow pepper
- loche
- goat
- salt
- pepper
- soy sauce
- vinegar

- Dish served by the plate - if you do buffet style, the 1st 3-4 people will eat everything!
- Meat bought from market, they don't kill their own animals
- The Peruvian rice is a bit thicker than what we have here; in Lima Coast / there is more humidity, 98% humidity all year.
- goats always cooked w/ bones, 'cause bones have more flavor
- served w/ Boiled cassava - 3 kinds, white, yellow, cracacha (sp?)
↪ more sweet than yellow