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

Stuffed Potatoes

Papas Rellenas

6 potatoes
Salt to taste
1 lb ground beef
1 onion, finely chopped
Minced garlic to taste
Pepper to taste
1 tsp chopped parsley
1/2 cup seedless raisins
1/2 cup chopped olives
1 boiled egg, chopped
1/2 cup flour
Oil

Boil the potatoes. Peel and mash well. Add the salt and mix well. Brown the beef with the onions and garlic. Add the salt, pepper, parsley, raisins, olives and boiled egg and cook 3 minutes. Press a handful of potatoes in a hand and place 1 Tbs of beef in the center. Fold the potatoes to surround the beef and form a small oval shape. Seal well. Roll in flour and fry in hot oil.

Serves 6

Creole Soup

Sopa Criolla

½ lb ground beef or chopped beef
1 onion, chopped
1 tomato, chopped
1 Tbs minced garlic
1 Tbs paprika
1 Tbs oregano
4 beef bouillon cubes
8 cups water
½ lb angel hair pasta
1 cup evaporated milk
6 eggs
6 pieces of loaf bread, toasted

In a pot, brown the meat in oil. Add the onion, tomato, garlic, paprika and oregano. Sauté until tender. Add the bouillon cubes, water and pasta. Cook until the pasta is tender. Add the milk. Can add the eggs to the soup with the milk or pour the soup over a fried egg. To serve, place a piece of toast in each bowl and pour the soup over.

Serves 6

Marinated Fish

Cebiche de Pescado

2 lbs fish fillets (drum, blackruff, shark, dolphin, flounder, grouper, etc.)
1 cup lemon juice or bitter orange juice
1 Tbs chopped celery
1 Tbs chopped leek
1 onion, cut in strips
1 tsp minced garlic
1 tsp ground hot pepper
1 yellow hot pepper, chopped
1 tsp salt
½ tsp pepper
½ tsp cumin
2 Tbs chopped parsley or cilantro
Shrimp (optional)

Debone and cut fillets in ½” cubes. Place in glass bowl or deep porcelain dish. Cover with juice. Place celery and leek in blender and puree. Add to fish. Mix in remaining ingredients. Cover bowl and marinate about 1 hour or until center of fish cube is white. Serve fish on a bed of lettuce with halved boiled sweet potato and boiled corn.

“Cebiche de Conchas”: Use 5 dozen scallops. Chop onion.
“Cebiche de Pejerrey”: Use 3 dozen mackerel. Chop onion. Marinate ½ hour.

Serves 6

Chicken Stew

Estofado de Pollo

1 medium chicken, cut in 6 pieces
1/3 cup oil
1 ½ cups chopped onion
2 tsp minced garlic
1 small can tomato paste
Salt and pepper to taste
¼ cup raisins
½ cup peas
½ cup chopped carrots
6 olives
¾ cup sweet wine, preferably port
6 boiled yellow potatoes

In a medium pot, brown the chicken in the oil. Remove. In the same oil, sauté the onions and garlic. Add the tomato paste, salt, pepper, raisins, peas, carrots, olives and wine. Mix well, Place chicken pieces on top and cover. Simmer for 15 minutes or until chicken is done. Add potatoes. Serve with rice.

Serves 6

Peruvian Doughnuts

Picarones

1/2 lb pumpkin, diced
1 sweet potato, peeled and diced
3 cups water
1/2 tsp cinnamon
4 tsp dry yeast
1/2 tsp salt
1 Tbs sugar
1 egg
4 cups all-purpose flour

Boil the pumpkin and sweet potato in water with the cinnamon until tender. Strain the pumpkin and sweet potatoes and set aside the liquid. Combine the yeast, salt and sugar in a bowl. Add the warm liquid and egg. Mix well. Put the flour in a large bowl. Add the liquid a little at a time, beating constantly until smooth. Set aside to rise for 1 hour. Heat oil in a deep pot. Take a little of the dough in fingers and form circles. Drop in oil and brown on both sides. Serve with syrup boiled with a cinnamon stick, cloves and a fig leaf.