Capsicum

large red bell peppers, roasted (about 3 cups) • sun-dried tomatoes • nutritional yeast • plant-based milk (such as almond or oat) • tahini (sesame paste) • red pepper flakes • Salt and black pepper to taste • macaroni or elbow pasta (I used quinoa pasta), cooked al dente • chopped parsley • Grated Parmesan cheese to taste

medium carrots • bell pepper • onion • mushrooms • chicken breast (about 2.2 lbs / 1 kg) • heavy cream • Salt and oregano to taste

chicken breast • linguine or spaghetti noodles • bell peppers (any color) • carrots • large red onion • sugar • chicken bouillon cube • To taste, ginger • To taste, soy sauce • To taste, oil • To taste, vinegar • To taste, black pepper

chicken breast • Tallarín noodles (or spaghetti) • onion • large carrot or 2 small carrots • red or green bell pepper • broccoli (I substituted with some celery and zucchini) • Garlic • Soy sauce • Salt

chicken breast (about 1 3/4 lbs or 800 grams), boneless and cut into small cubes • medium onions, finely diced • medium tomato, diced • large bell pepper, cut into thin strips • ground annatto (achiote or urucu) • rice (about 400 grams) and 6 cups hot boiled water (about 1.4 liters) • Cumin, black pepper, and salt to taste

whole chicken • Onion • Carrot • Green beans • Bell pepper • Garlic • Allspice • Potatoes • Spinach • Celery (stalk only)

quinoa (about 90 grams) • Chicken (optional) • egg • small onion, finely chopped • little bell pepper, finely diced • small piece of tomato, chopped • Parsley • Cheese (optional) • Salt and pepper to taste

water (1 liter) • servings of your preferred meat (I used beef) • pre-cooked oats (25 grams) • onion • bell pepper • garlic clove • Optional: tomato and carrot • oil • potatoes, cut in half

eggs • tomato • bell pepper • ham • cheese (about 100 grams) • Salt • Pepper • Oregano

shredded dried beef (charque) (250 g) • long grain rice (about 300 g) • carrots, diced • bell pepper, diced • small tomato, diced • medium onion, diced • annatto powder (or red food coloring powder) (uruco) • Salt and pepper to taste • To serve: • fried eggs • fried plantain

Beef bones (for broth) or beef short ribs • noodles or rice (about 150 grams) • peanuts (about 140 grams) • bell pepper • onion • carrot • garlic • green peas • parsley • celery • oregano • black pepper •

cut-up chicken • Water and salt for brining (optional) • Soy sauce, to taste • mustard • Juice of 1 or 2 lemons • garlic cloves • water (about 120 ml) • Onion and bell peppers (optional) • Salt and pepper, to taste

medium bunches green onions • red onions • garlic cloves • green bell pepper • green beans • medium carrot • achojcha (caigua or stuffing cucumber; if unavailable, substitute with extra green bell pepper) • Shredded dried beef ('charque') from beef eye of round (use 3 handfuls) – see preparation at the end of the recipe • medium Yukon Gold potatoes or several small potatoes • (about 300 grams) regular white rice or 2 cups (about 400 grams) standard white rice • Ground yellow turmeric • beef bouillon powder (optional) •