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:
Find the complete list here, and watch the video below:
Source: New Worlder
Cover photo: Mo Bistro Facebook
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