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Inca's Food Aji Amarillo Paste - Hot Yellow Pepper Paste, 7.5 Oz Jar - Product of Peru, http://www.amazon.com/dp/B003G52K5E/ref=cm_sw_r_pi_awdm_h05hub1E5RDHS

Inca's Food Aji Amarillo Paste - Hot Yellow Pepper Paste, Oz Jar - Product of Peru - used for ceviche

For as long as I have written this website — yes, even longer than it has been since I told you the wee white lie that Paula Wolfert’s hummus was all I’d ever need — I have …

Weekday Lunches: Ethereally smooth hummus from Smitten Kitchen. Not really paleo, but so yummy - and still pretty healthy. I will pack about 2 tablespoons of this hummus with fresh veggies as a side for our ham sandwiches.

20.3k Likes, 205 Comments - Tastemade (@tastemade) on Instagram: “Upside Pineapple Pancakes 🍍🥞⠀ 📲 Save this recipe on our app! Link in bio.⠀ INGREDIENTS:⠀ 1 ½ cups…”

Recipe with video instructions: Turn your fave cake into something you can totally eat for breakfast . or lunch . Ingredients: 1 ½ cups all-purpose flour, ⅓ cup dark brown sugar,.

Pandan essence / Screwpine Paste, available online from ImportFood.com

Pandanus extract also known as pandan essence or pandan leaves, screwpine paste.

Inca's Food Aji Panca Paste - 7.5 oz Inca's Food http://www.amazon.com/dp/B003CHTX8I/ref=cm_sw_r_pi_dp_.Ct2tb081VD0DW3N

Inca's Food Aji Panca Paste - 7.5 oz Inca's Food http://www.amazon.com/dp/B003CHTX8I/ref=cm_sw_r_pi_dp_.Ct2tb081VD0DW3N

"Ají de gallina is the quintessential Peruvian dish:  it is a perfect fusion of Andean and European cuisines. It has roots in pre-Columbian times;  the Inca people cooked a breed of chicken called the “hualpa” (which was renamed after Atahaulpa, the last Inca ruler executed by the Spanish) with a hot pepper called " Ají amarillo. "

Aji de Gallina:) Made this for my parents and husband once and it was so good! Lost my recipe so I'm excited to try this one.

Peruvian Causa Rellena

Peruvian Causa Rellena (Potato layers with tuna, chicken, mayo, veggies, avocado and eggs)

If you have extra hot peppers, pepper vinegar is a great condiment for meat or greens.  Just boil a pint of vinegar, add a tsp. of salt, and pour it over your peppers.  It will be ready to eat after a week and lasts indefinitely.

If you have extra hot peppers, pepper vinegar is a great condiment for meat or greens. Just boil a pint of vinegar, add a tsp. of salt, and pour it over your peppers. It will be ready to eat after a week and lasts indefinitely.

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