Ingredients :

1 teaspoon annato
5 garlic cloves, minced
½ cup ají panca / sundried red aji (chili) paste
¼ cup oil
Pepper
2 lb 4 oz (1 k) pork meat
1 teaspoon ground cumin
1 cup vinegar
2 medium size onions, cut in thick julienne
Salt

Preparation:

Trim excess fat from pork and cut in medium size pieces. Place pork in a bowl and season with annato, cumin, salt, pepper and garlic. Add vinegar, onions and red ají paste. Marinate for 24 hours in the refrigerator.

Ingredients :

2 tablespoons ketchup
2 garlic cloves, crushed
Salt
2.2 lb (1 k) flank steak
1 cup red wine vinegar
2 tablespoons soy sauce
3 tablespoons ají panca / sundried red aji (chili) paste
Pepper
10 medium size potatoes (yellow flesh, if available)

Preparation:

Cook meat in water for 2 to 3 hours until meat is tender. Remove meat and cut in individual servings.

Combine vinegar, ají paste, ketchup, soy sauce, crushed garlic, salt and pepper and marinate meat for 2 hours. Remove meat and save marinade.

Ingredients :

2 whole chicken breasts with bone
1 carrot, peeled and cut in large pieces
2 celery stalks
2 parsley sprigs
½ leek
½ cup oil, approx.
1 large onion, finely chopped
½ teaspoon garlic, finely minced
pinch of turmeric
6 fresh yellow/ají amarillo, seeded, deveined and blended
12 saltine crackers, more or less depending on thickness of sauce
½ cup evaporated milk, light
½ cup grated parmesan cheese
½ cup nuts, finely chopped (pecans, walnuts, or cashew nuts)
Salt
Pepper
6 potatoes, boiled, peeled and halved

Ingredients :

5 lb 8 oz (2 ½ k) large shrimp
¾ cup vegetable oil
2 large onions, chopped
5 tomatoes, chopped
2 tablespoons ketchup
6 tablespoons ají panca / sundried red aji (chili) paste
2.2 lb (1 k) fava beans
2.2 lb (1 k) peas
14 small potatoes (yellow flesh if available)
3 corns, cut in 2-inch slices
1 ½ cup rice
1 cup evaporated milk
3/4 cup (200 g) fresh farmers cheese (feta), diced
12 eggs
2 teaspoons crushed garlic
½ teaspoon cumin
1 tablespoon oregano
Salt
Pepper

Preparation:

Ingredients :

12 mussels tightly closed
2 medium size onions, finely chopped
Juice of 3 key limes
1 tablespoon ají amarillo fresco / fresh yellow aji (chili), blended
½ rocoto / red hot pepper, rinsed, seeded and deveined, finely chopped
1 ½ tablespoon parsley, finely chopped
¾ cups corn kernels, cooked
½ tomato, peeled, seeded and cut in small cubes
1 tablespoon oil
Salt
Pepper
1 key lime, cut in wedges to serve

Preparation:

Rinse mussels thoroughly and scrub under running water. Discard any mussels that are not tightly closed.