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Under a cloudy sky, Lima, as well as all regions of Peru, began Holy Week celebrations on Palm Sunday; earnest and dutiful of all traditions and customs that have been practiced fervently since the time of our ancestors. The relationship that exists between gastronomy and our traditions is tied very closely. There is no commemoration that is not represented by a special meal, and when Holy Week arrives there are traditional dishes that emanate from our customs with great force and affection.
Peruvian cuisine, specifically Limeña cuisine, contains a wealth of unique dishes that for a long time have been used for this special date. During these celebrations in Lima several dishes are prepared but the most well-known include: Bacalao a la Vizcaina, marinated fish, fish chowder, green potato soup (Chupe Verde de papas), and ollucos. As well there are special desserts that characterize Lima, where no cooking ritual is complete without some kind of dessert – hence the term “Limeños mazamorreros,” a term to describe Limeños’sweet tooth.
Bacalao a la Vizcaina
It should be mentioned that cod here in Peru is not found, but to meet our traditions, in northern Peru there is a _salacion del tollo_ and other fish alternatives. Prepared as a stew, this seafood dish is accompanied by chickpeas (recipe below), a side of huayro potatoes and white rice. It is considered a unique plate and always accompanied by a dry red wine.
I get overwhelmed with emotion when preparing this dish as I revive the sentimental experiences like the ones when I lived with my beloved mother. She was the type of person that would wake up at 5 a.m. to start preparing the bacalao (codfish), and with great joy. It was a feast in our home and would unite us as a family as we divided up activities to cook this dish together.
Recipe
1 kg of cod or salted fish
1 ½ kg onion, diced
1 kg tomato, julienne
¾ kg peppers, julienne
¼ kg aji amarillo, julienne
6 bay leaves
Pepper, cumin (to your liking)
vegetable oil
garlic paste
olive oil
Preparation
Desalt salted fish by soaking it the previous day, changing water at least 5 times. The following day, rinse the fish and place it in a pot of boiling water, allowing it to sit for 15 minutes. Drain the water, then shred the fish and set aside. In a saucepan add oil, onion, garlic, pepper, and cumin to fry very well, until it no longer smells raw or bitter. Only in this moment can you add in the chopped tomatoes and bay leaves, and everything starts to come together. Very little salt is added – remember, the fish is already salted. Then add peppers for color and the yellow aji to cook with the tomato until the tomatoes begin to fall apart. At this point, you can add the shredded fish and oil.
Chickpeas
1 kg of chickpeas, soaked the previous day
Pigskin, smoked bacon
1 onion, diced
garlic
paprika
salt
Preparation
Make a sauce of chopped onion, garlic, paprika, pigskin, smoked bacon and fried smoked short ribs should should you have them. Add the soaked chickpeas and let it cook for several hours or until fully cooked.
Plate presentation
Serve with white rice, chickpeas, potatoes on the side, and the codfish on top.
And that’s how the days pass during holy week in Lima. Easter Sunday we usually prepare a sweet bread called rosca de pascuas, it’s like a sweet bread and on top it has pastry cream that we usually give to family or friends. Typically they are artisan breads made by families.
Have a wonderful holy week and may everything in your lives go well!