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Tacu-tacu
Tacu-tacu (together with
Anticuchos and Picarones) is probably the most characteristic
of Afro Peruvian recipes. Black Africans were brought
by the Spanish during the Viceroyalty to work as slaves
on the coastal plantations, and they introduced their
own cooking styles and ingredients to the Peruvian melting
pot.
Originally, tacu-tacu
was prepared with leftover seasoned beans and rice,
which resulted in a very economical and nutritious dish.
Today it's usually prepared on-the-moment, and served
in many different ways, from the classical criollo style
-accompanied with fried eggs and bananas- to the flamboyant
(with foie gras). For great classic tacu-tacu in Lima,
you can try José Antonio or Brujas de Cachiche.
Pescados Capitales has an absolutely astonishing tacu-tacu
with prawn sauce.
Ingredients:
- 2 cups canary beans, left to soak overnight
- 1 lb (½ kg) pork fat or bacon, diced
- 1 cups of cooked rice
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- ½ cup ají amarillo paste
- Salt and pepper
Preparation:
Drain and cook beans in unsalted water together with
pork fat until soft (about 90 minutes). Set aside and
let cool. Mash beans with a spoon or fork, just enough
to obtain a rough purée.
In a large skillet, sauté in hot oil the garlic
and onions until the latter acquire a golden colour.
Add the ají amarillo and cook for an additional
couple of minutes Add the beans and rice, stirring and
turning over with a wooden spoon to mix well. Salt and
pepper to taste.
To make the tacu-tacu, fry each serving of the beans
& rice mixture slightly (in vegetable or olive oil,
turning it constantly) and shape into a compact tortilla
or tamale.
Serve with anything you like: fried eggs, fried banana,
fried tenderloin beef, foie gras, etc.
Tip: to enhance the taste, pour some olive oil on the
tacu-tacu tortilla.
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