I learned about Peruvian food when my closest friend, Elba, lived near me in Washington, DC. Then I went to see her in Lima when she went back. I didn’t eat Guinea pigs, but I liked everything I did eat!

Hope you’ll share it with Presto Pasta Nights.

I\’m thinking of making the cous cous salad this weekend as an accompaniment to fish. We like to eat sardines in the summer, do you think it will go well with oil packed or grilled sardines?

If you like. I usually only post my own recipes or translated Italian ones, but will happily post the aji. Next, however, is the zucchine-bran bread, because these people are suffering from TOO MANY ZUCCHINE.

It sure was aji de gallina, but using SW chillies my TX pal brings me instead of yellow aji chillies. They were hard to find in DC too. I like aji de camarones, too, but the gallina more. I use an old hen for the gallina part because they are so much more tasty, and therefore I had good broth for making the cous cous. Do you not also love causa?

Enjoy the salad. Unless you consider boiling water cooking, there’s no cooking at all.

I don’t like to waste any of the flavor of artichokes! But it worked, didn’t it?

Is the Peruvian spicy stew ají de gallina? I love this dish and can\\\’t get enough of it. I can\\\’ t eat it in the summer because of the heat (in the dish and outside) but it\\\’s my all-time favorite South American dish.

Also, thanks for a wonderful lunch yesterday! Will we be seeing the spicy Peruvian chicken recipe any time soon???