Peruvian Cuisine Recipes: Papa a la Huancaina

Ingredients:

•               10 medium white potatoes

•               ½ lb (¼ kg) of fresh white cheese (ricotta or feta are ok)

•               5 fresh yellow chilli-peppers (ají amarillo)

•               1 cup evaporated milk

•               ½ cup chopped onion

•               ½ cup vegetable oil

•               2 cloves garlic

•               5-6 saltine crackers

•               salt and pepper

•               lettuce

•               3 hard cooked eggs

•               black olives

Preparation:
Cook and peel potatoes and allow to cool.

Remove seeds and veins from the ajíes, wash well with water, and chop finely. In a medium skillet with hot oil, sauté the ajíes, onions, and garlic until tender.

Put this mix in a blender with the cheese, milk, crackers, salt and pepper. Pour the oil slowly until you get the characteristic smooth-creamy consistency of the sauce (you can add more crackers or some more milk for increasing/reducing thickness). Adjust to taste with salt and pepper if necessary, and let cool at room temperature.

Lay a bed of lettuce in a dish and place the potatoes on top. Cover with the sauce, and serve with hard boiled eggs (in halves) and black olives.

Makes 6 servings.

A recipe by the Wikimedia Cookbook.

 

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