Traditional Inchicapi Soup Recipe
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ScribdTranslationsTraditional Inchicapi Soup Recipe
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Inchicapi is a delicious soup that is part of the gastronomy of the Peruvian jungle, it is
prepared with ground or liquefied peanuts, corn, cassava, sachaculantro or siucaculantro
leaves, garlic, salt and cumin, and as prey a Creole chicken or of farm.
Ingredients
* A chicken in prey
*A quarter kilo of peanuts
*Two tablespoons of soft yellow corn flour
*Six leaves of siuca cilantro (sacha cilantro)
*One medium yucca
*A tablespoon of garlic
*Half a teaspoon of stew
*Two and a half liters of water
*Salt to taste
Preparation
Blend the corn flour with the peanuts and, if desired, the coriander siuca leaves, or you
can add chopped leaves at the time of cooking.}
We cook the chicken in pieces in a pot with water and with enough capacity so that it does
not spill when boiling. Meanwhile we prepare the dressing with the garlic and the stew,
once ready we add it to the pot.
We let it cook until the chicken is halfway cooked and we add the liquefied peanuts and
corn and let it continue cooking until the meat is tender, approximately 45 minutes, which
is the cooking time.
Serve the soup with a piece of prey and a piece of yucca. Serve with a chili sauce of your
choice.
Juane
History:
The Juane has its origin in the city of Moyobamba, located in the Peruvian Amazon:
Since the Spanish founded the city of Moyobamba, the desire to explore these vast and
important lands with incalculable riches was born. Numerous immigrants and adventurers
from both the Coast and the Sierra took possession of productive lands, adapting their
food customs. way of life, etc. The inhabitants of Moyobamba were dedicated to cultivating
the land, hunting and fishing, the food was prepared based on vegetables and meat, since
the abundance and variety of wild animals and birds was very important. The influence
exerted by immigrants from the coast and the mountains is demonstrated, for example, in
the preparation of the historic tamale with ground corn. From this fusion of culinary actions
for the preparation of food, the idea of grinding raw cassava arises, seasoned and mixed
with the appropriate condiments and with pieces of meat, boiled for about three hours,
wrapped in bijao leaf, an aromatic leaf with a pleasant flavor native to the area, the
preparation of the exquisite Juane, RUMU JUANE or juane de Cassava was the first juane
made, later rice and a piece of chicken meat would be used in the preparation of this
traditional dish. Juane can be classified: Arroz juane, based on rice and chicken; Waspa
Juane, with ground beef, and Nina Juane, with tender chicken and eggs; Chuchulli juane
with chicken giblets and rice; Uchu juane with small fish, egg and chili and the Sara juane
prepared with peanuts, corn and a piece of guinea pig meat and wild meat; This Juane
was the food of the traveler because it can be stored for a long time without being altered.
Tacacho with jerky
Tacacho with cecina is a typical dish of Peruvian cuisine, originating in the Peruvian jungle
area and widely spread in the rest of the country. The term "tacacho" probably derives
from the Quechua "taka chu", which means "the beaten"
Elaboration:
The dish usually consists of two balls of tacacho, a piece of cecina and one of chorizo;
However, this proportion can vary at the diner's request.
To make the tacacho, a dough composed of roasted green plantain, pork jerky or chorizo,
oil, lard, and salt to taste is prepared. The plantains have previously been roasted on
charcoal, although in some regions, such as Huánuco, they are cooked in water.1 In the
traditional preparation, chicharrón de sajino was used instead of cecina and chorizo.
Separately, cecina (dried and smoked pork) or chorizo (or both) is prepared to accompany
the tacacho. They are usually prepared on the grill. Cecina and chorizo made in the
Peruvian jungle include spices other than traditional ones and therefore have a
characteristic flavor.