Introduction

We have a creative and generous God. Not only does He provide an abundance of food for us, as can be seen in the daily market, but He provides a wonderful variety of tastes and textures as well. And, even more wondrously, each taste and texture can invoke a variety of emotions for each person, according to their life’s experience. A familiar food may bring feelings of comfort and nostalgia, while a new food may bring feelings of adventure and fascination. Language is quite similar. Within the great variety of languages, one can find great comfort in his birth language, while encountering intrigue and challenge in learning a new language.

The "Cooking Together" cookbook published by Peru Mission in 2000 is a celebration of all of these facets. Those of us from the southern United States have our "comfort foods," such as Fried Chicken and Barbecue, which are probably new and interesting to Peruvians. However, included also are “comfort foods” for the Peruvians so that the native Americans might be intrigued.

It is the same with language. Both English and Spanish are included in our cookbook, that some may be comforted, others challenged.

Of course, also included is the true “comfort food” for the soul – the Word of God. May the Lord bless the tables of all with nourishment, comfort and fascination until the glorious day when all believers share the Wedding Feast of the Lamb, which will bring immeasurable comfort and fascination to the children of God.

Here we are presenting a few of the “comfort foods” of the Peruvians for your intrigue and enjoyment.

Sauteed Beef Tenderloin

Lomo Saltado

2.2 lb (1 kg) beef tenderloin, sliced into thin strips
3 red onions, peeled and cut into strips
2.2 lb (1 kg) potatoes, cut for French Fries (or pre-cooked french fries)
4 ají amarillo fresco/fresh aji peppers, sliced into thin strips (optional)
4 tomatoes, cut into small wedges
2 Tbs chopped fresh parsley
1 Tbs red vinegar
2 Tbs soy sauce
½ tsp lime juice
Salt & pepper to taste
1 ¼ c oil

Heat ½ cup oil in a large skillet over high heat. Add beef and quickly sauté until beef is browned on all sides. Remove beef and save on a covered plate.

Return pan to medium-high heat and add 1 ½ tablespoons oil. Add onions and sauté until soft, about 2 minutes.

Add aji amarillo, tomatoes, parsley, vinegar, soy sauce, lime juice, salt, and pepper. Sauté until tomatoes have softened, about 2 minutes.

Add beef and toss gently.

Heat ¾ cups oil in a large nonstick skillet over medium heat. Add potatoes and sauté until browned and tender, about 15 minutes. Drain on paper towel.

To serve, mold rice in center of plate. Toss beef and french fries together. Serve over rice. Sprinkle with finely chopped parsley.

Serves 8

Rice and Chicken

Arroz con Pollo

2 lbs chicken, cubed
Salt and pepper to taste
1/2 cup oil
1 tsp minced garlic
1 onion, chopped
1 bell pepper, chopped
1 tomato, chopped
1 bunch cilantro, chopped in blender
1/2 tsp ají pepper, ground
3 1/2 cups water
1 cup black beer
1 cup green peas
3 cups rice

Season the chicken with salt and pepper. Brown in oil and remove to a plate. In the same pan, sauté the garlic, onion, bell pepper and tomato. Add the cilantro and ají
pepper. Cook for 2 minutes. Add the chicken, water, beer, green peas and rice. Cook until the rice is done.

Serves 4-6