Preparation: Toast the dried potato in a dried skillet over medium heat, about 5 minutes. Soak in 3 cups of cold water for one hour. Mince the garlic, dice the onion, and chop the cilantro. Clean and cut the meat into 1-inch cubes, season with salt, pepper and cumin, and set aside. Brown the meat in a large pot with 1 tablespoon of olive oil over medium to high heat, about 15 minutes. Remove the pieces of meat from the pot and set aside. in the same pot, sauteing the garlic, diced onion, chilli peppers with 2 tablespoon of olive oil over medium heat. Cook until onions are translucent. Add peanut butter and strained dried potato to the mixture , stir to mix well. Add 3 cups of beef stock, the cloves, cinnamon, anise, pieces of meat, and stir well all the ingredients. Simmer covered until meat is very tender, about 1 1/2 hours. Stir occasionally to prevent the stew from sticking to the pot. After simmering for 40 minutes, add another cup of stock and continue to simmer. In the last 10 minutes, add 1/4 cup of red wine and stir to mix well. After the completion of 1 1/2 hours of simmering remove from the heat and let it rest. After resting for 30 minutes, remove cloves, cinnamon stick and star anise. Serve warm. Garnish with roasted peanuts and chopped cilantro.
This traditional dish of the Andes was and still is made in clay pots. It is the oldest Peruvian dish and its ancient origins go back to pre-Incan times.
Make your order to Nueva Vida Bookstore by cheque or money order and send it by mail at 496 Jane Street, Toronto, Ontario. M6S 4A2.
The order includes : Freeze dried potatoes, dried chili peppers, cumin, star anise, cinnamon, cloves and instructions.
Introductory price $ 10 dollars plus shipping and handling. Tell us where you are and we will send it to you via UPS or regular mail.
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