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 Peruvian culinary enthusiasts want the world to know about. Nicholas Gill, co-founder of 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.
The sauce is already widely used in the Amazon region for many generations. The ají negro is a labor-intensive fermented sauce made out yuca brava. Watch the video below, 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, Schiaffino 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
