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Gastronomy

Pulpo en Salsa de Maní / Octopus in a Peanut Sauce

Average

Ingredients

Octopus
250 gr. Cooked octopus *
100 gr. Toasted peanuts (toast peanut in a pan, or better yet, in a ceramic pot)
1 Tbs. Pork lard

Sauce
3 oz. Chicha de Jora
2 tsp. ground green Ají
1 tsp Muña
Salt and Pepper to taste
50 gr. Diced Ají Limo (in different colors)

Preparation

Octopus
Brown the octopus with the pork lard until golden. Add the peanut and combine well.

Sauce
Combine the chichi de jora, muña and green ají. Season to taste. Before serving, pour the sauce over the octopus.
Garnish with the different colored ají limo


Note: You can substitute the chicha de jora with reduced white wine. You can find muña at the local casa naturista.

* Octopus can be cooked in two different ways: Either poach it gently in salted water for 45 minutes or until tender; or cook it in a low oven with aromatic herbs, olive oil or spices for about three hours until tender. If you cook it too long, it will become dry and tasteless.

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