Recipe: Lupin a la peruana (Peruvian-style lupin)

I get sudden cravings for Peruvian food once in a while. One day I was fixated on pepián, a corn purée spiced with our traditional aderezo of onion, garlic and chilli. Then I remembered I had a bag of lupin flakes in my cupboard and decided to use it as the main ingredient, partially because sweet corn is very different from Peruvian white corn. I used a ají amarillo paste that I found at Fiji Market. It’s got preservatives, so it’s not as good (health- or taste-wise) as fresh or as the paste I’m used to, but it’s better than nothing. If you can’t find ají amarillo paste you can use fresh chillies made into a paste in a blender or food processor with a bit of water or oil.

Lupin a la peruana (Peruvian-style lupin)
Yield: 4 servings

Lupin a la peruana

Ingredients

  • 1-2 tbsp olive oil or ghee
  • 1 red onion, finely diced
  • 2 tsp ají amarillo (Peruvian yellow chilli) paste
  • 2 garlic cloves, minced
  • 1 cup lupin flakes
  • 2 cups chicken broth
  • handful coriander leaves, chopped

Directions

  1. Heat oil or ghee in a pan at low-medium temperature. Cook onion, garlic and chilli for 5-10 minutes, until very soft and translucent.
  2. Add lupin flakes and broth. Bring to a boil and lower heat. Season with salt and pepper.
  3. Cook for 10-15 minutes, until the liquid has been absorbed.
  4. Turn off heat, mix in the chopped coriander.
  5. Serve with your choice of protein, rice (to make it more Peruvian!) and plenty of veggies.

Recipe: Puré de espinaca (spinach mash)

This is such an easy and middle-class recipe that I’m almost ashamed of posting it. But it brings warm memories of my childhood and of food from home. Eat with roast chicken, burger patties, fried eggs… whatever you fancy!

Puré de espinaca
Yield: 4-5 servings

Puré de espinaca

Ingredients

  • 0.5 kg potatoes
  • 4 tablespoons butter
  • 0.5 cup chicken broth or milk
  • 1-1.5 cups spinach
  • salt and pepper to taste

Directions

  1. Peel, cube and cook potatoes.
  2. Mash potatoes while hot, add butter and mix.
  3. Heat up broth/milk, pour over spinach in a blender and blend until puréed.
  4. Add spinach mix to potatoes, mix well and season.