The amazonian sauce called tucupí negro, or ají negro, will be included in the offerings by these 20 restaurants across Lima during the month of November.
Tucupí negro is a type of secret sauce that many culinary enthusiasts want the world to know about. Nicholas Gill at New Worlder (also co-author of Virgilio Martinez’s book Central) shares how restaurants in Lima will use the sauce in an effort to make it a household name.
However, it’s already widely used in the Amazon region for many generations. The ají negro is a labor-intensive fermented sauce made out yuca brava. Watch below the video by New Worlder showing how it’s made. Peruvian chef Pedro Miguel Schiaffino of ámaZ is a fervent advocate of the sauce. Through his nonprofit Despensa Amazonica, he is working to commercialize the sauce and to create a network of restaurants that can highlight and incorporate the sauce in their offerings. Thus, creating economic opportunities for the indigenous communities that make it.
Throughout the month of November, these restaurants will create dishes that incorporate tucupí negro. Including:
- ámaZ: Schiaffino’s restaurant will create a wild paiche served with a bbq-style sauce made with tucupí
- Lima 27: Try a sudado de paiche with the sauce
- Astrid y Gastón: You’ll get a taste of the sauce cook with prawns
- Matría: Shiitake risotto using tucupí negro
- Maido: Will createa scallops and nigiri with the sauce
- La Niña: will serve a duck magret in a tucupí negro and banana sauce
Find the complete list here, and watch the video below:
Source: New Worlder
Cover photo: Mo Bistro Facebook