by Esnayder | Mar 25, 2011 | Food, Peru, South American Food
My favorite chilli is aji amarillo, long and thin peppers, about 3-5 inches in length. Don’t be fooled by the name – amarillo means yellow in Spanish – because ripe aji amarillo are bright orange and unripe ones are yellow. The seeds inside will make a dish very spicy...
by Esnayder | Mar 25, 2011 | Food, Peru
This chilli paste is use in many peruvian recipes especially in ceviches (we have even done a sorbet and is great with pasta). It can be freeze in small containers so that it can be easily thawed when needed. Ingredients: •1lb (½ kg) ají amarillo •½ cup...
by Esnayder | Mar 25, 2011 | Chillies
Ajíes (Capsicum) Ajies mean hot chilli peppers in Spanish (also spelled chili), is the fruit of the plant capsicum of the nightshade Solanaceae family, in their various forms are what give every dish its essential flavour. Ajíes feature prominently in pre-hispanic...
by Esnayder | Nov 13, 2010 | Colombia, Food
I get asked very often “what is Colombian food like”!!! Let me start by answering this by giving you a background about Colombian food, and South American food generally.Colombia is just North of the equator, and well within the tropics, so of course our...
by Esnayder | Sep 25, 2010 | Colombia, Drinks, Food
As a person that was brought up in the Andes in Colombia, I learned to love fruits from a very early age, thanks to my father’s passion and tradition of planting fruit trees, and in some cases naming the trees after kids. For me, the most delicious of South American...
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