Leaf

cooked lentils • small onion, peeled, washed, and diced small • garlic, well crushed • large potato or 2 medium potatoes, peeled, washed, and diced small • little chicken, vegetable, or beef broth, or the cooking liquid from the lentils, just enough • To taste: black pepper, salt, dried oregano, ground turmeric, MSG, and seasoning mix • paprika • red bell pepper or any color bell pepper, washed and diced small • Well-washed spinach leaves and cilantro, blended with a little water or the lentil cooking liquid, set aside • Fluffy rice, poached or fried egg, and bananas

beef (I used beef tenderloin) • finely chopped or blended onion • garlic, peeled and chopped • cilantro leaves, washed • water (for blending the cilantro) • potatoes, washed or peeled and cut into large chunks for quicker cooking • carrots, diced small • green peas • Yellow chili pepper (ají amarillo), seeds removed, to taste (I used half a pepper) • Oil • Salt • Black pepper •

quinoa (about 150 grams) • fresh basil (leaves only) • pecans • olive oil • grated Parmesan cheese (about 150 grams) • garlic • Salt, to taste

bonito fillets (about 2 kg) • onions (about 1 kg) • green chili peppers (Peruvian escabeche peppers or similar) • light brown sugar • dried oregano, leveled • bay leaves • red wine vinegar (about 240 ml) • ají panca or red chili paste (about 200 grams) • minced garlic • heaping teaspoon MSG (optional) • cold tap water (about 355 ml) • Salt, black pepper, ground cumin, and garlic powder to season the fish •

squash, cut into pieces (about 200 grams) • water for the stew (about 355 ml) • quinoa (about 85 grams) • water for the quinoa (about 475 ml) • almond milk (about 355 ml) • Salt, to taste • small bay leaf

chicken breast, cut into small cubes (about 800 grams) • medium onions, diced • tomatoes, diced (concasse) • garlic clove, minced or crushed • hard-boiled eggs • black olives • bay leaves • ají panca paste • paprika or sweet red pepper • dried oregano • Salt, black pepper, cumin • cooked rice (about 600 grams) •

fish fillets • olive oil • small onions • Salt and black pepper, to taste • basil leaves • soy milk (about 160 ml) • heavy cream • water (about 60 ml) • garlic cloves • Dried thyme • Dried mixed herbs

beef osso buco (about 2 kilograms) • celery • leek (also known as 'poro' in Peru) • mild red chili paste (ají colorado or similar) • garlic • carrots • tomatoes • onions • bay leaves • dried thyme • Salt, black pepper, and ground cumin to taste • red wine (about 240 ml) •

beef short ribs (about 600 grams) • onion, finely diced • tomato, diced small • bell pepper, diced • garlic • bay leaf • Salt and seasoning to taste • beef broth (2 liters) • green peas (about 150 grams) • yellow chili pepper paste (ají amarillo)

ground beef (1 kg) • large potatoes • bay leaves • small onions • tomato sauce • lemon juice • garlic clove • margarine • Salt and pepper to taste • beef bouillon cube • mixed vegetables (carrots, potatoes, and peas) • red wine (60 ml)

your favorite bread • eggs • little oil of your choice and a spatula • large avocado and 1 small avocado (seedless, if possible) • Salt, and if you like, you can also add other seasonings like pepper, cumin, or a pinch of MSG • Dried oregano, either ground or in small leaves (optional) • warm or hot beverage of your choice • lemon (optional)

beef brisket (about 1 kg) • russet potatoes, peeled and cut into large cubes (about 1 kg) • garlic cloves • fresh mint • cilantro leaves • leek (or use green onion if unavailable) • small stalk celery • allspice berries (or substitute with whole black peppercorns if needed) • onion, diced • mild red chili paste (ají colorado or similar) • Salt, black pepper, cumin • medium piece dried salted lamb or mutton (chalona; substitute with salted dried beef if unavailable)

spaghetti (500 grams) or your preferred pasta • tuna • mild red chili paste (ají colorado) • tomatoes, peeled and finely chopped • tomato pasta sauce seasoning (tuco tallarín) • bay leaf • Olive oil, • onion, diced • minced garlic • Salt, pepper, cumin, and oregano to taste • Optional: a splash of water

pork belly, with or without skin, as you prefer • white rice (about 750 grams), any brand you like • red or white onion, finely diced • garlic paste • ají amarillo paste (yellow chili pepper paste) • ají panca paste (red chili pepper paste) • turmeric or ground annatto • carrot, diced • green peas (about 150 grams), or to taste • Peruvian corn (choclo), kernels removed • cilantro leaves, finely chopped • bell pepper, divided (half diced, half cut into strips) •

beef steaks • tomatoes • small onion • white potato • garlic clove • bay leaf • oregano • Salt • Black pepper • Breadcrumbs • water (about 475 ml) • Oil

and backbones of fresh mackerel or salmon • Ginger • onion, cut into large pieces • garlic cloves • celery stalks with leaves • onion, diced • tomato, peeled and diced • garlic cloves, minced • ají panca paste • ají mirasol paste • peeled fava beans (about 150 grams) • green peas (about 150 grams) •

cooked green peas (or as much as you like) • Boil the peas with 2 or 3 bay leaves (nothing else) • small onion, diced • garlic cloves, well mashed or made into a paste • small tomato, washed and diced • bell pepper, diced • chicken-flavored seasoning (any brand) • Oregano, black pepper, and cumin to taste • ground turmeric • Beef broth, chicken broth, or the water used to cook the peas • For the chicken breasts: • chicken breast fillets, cut into thin strips •

chicken • ground ají panca (Peruvian red chili pepper) • ground ají amarillo (Peruvian yellow chili pepper) • white vinegar • large onions, sliced into thin strips • ají amarillo (Peruvian yellow chili pepper), sliced into strips • garlic, minced or crushed • water (about 160 ml) • bay leaves • dried oregano • As needed, oil • Salt, black pepper, and ground cumin

cooked beef tongue • Reserve the cooking broth • large onions, chopped • garlic, chopped • tomatoes, grated • ají panca paste • ají amarillo paste • Salt, pepper, and cumin to taste • sugar • large carrot, sliced • fresh peas (about 125 grams) • white Burgundy wine (about 60 ml) •

chicken • onions (about 500 grams) • oil (120 ml) • water (240 ml) • eggs • sweet potatoes • olives • red vinegar (60 ml) • minced garlic • ground ají colorado (or substitute with 1 tablespoon mild chili powder) • oregano • black pepper •

cooked chicken breast, shredded • chicken broth (about 240 ml) • Onion, celery, garlic, parsley leaves, carrot, and any other vegetables you’d like to add • About 1 cup (200 grams) white quinoa, or to taste • Water as needed (enough to cover the quinoa plus a little more) • salt • small onion or 1/2 large onion, grated or finely chopped • garlic paste • About 1/2 cup yellow chili pepper paste, or to taste • ground turmeric (optional) • evaporated milk (from a can), any brand you prefer • About 3/4 ounce (20 grams) pecans, finely chopped •

rice (about 400 grams) • garlic • large eggs • lettuce • russet potatoes • chicken breast or hen (about 2 kg) • - Ají de gallina sauce: • Several huacatay leaves (at least 5 sprigs) • yellow chili peppers (cleaned and boiled) • roll stale bread, finely ground • queso fresco (about 2 oz/60 grams) • evaporated milk •

pork loin (about 2 kg) • potatoes • green bell peppers • bay leaves • paprika • carrot • Salt to taste • white wine (120 ml) • minced garlic • Juice of 1 lemon • black pepper • Salt to taste

mussels • shrimp • soup noodles • potatoes • eggs • green peas • milk • garlic • salt • tomato • onion • spinach leaves, chopped

--------- Seafood Sauce: • olive oil • tuna fillet • garlic • bologna or ham • medium onion, chopped • pisco • sugar • peeled tomatoes • large bell pepper or 1/2 small bell pepper • tomato sauce • oregano to taste •