Thursday, 18 September 2014

Vegetarian Anticucheras or Anticuchos from Peru

Anticucheras or Anticuchos
 According to Wikipedia,” Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
The four traditional staples of Peruvian cuisine are corn, potatoes and other  tubers, Amaranthaceaes  (Quinoa, Kañiwa and kiwicha) and legumes (beans and lupins). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken).
The US food critic Eric Asimov has described it as one of the world's most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history. “
But I was interested in Street Food…. My chosen theme for the Mega Marathon that we have going for this month at Blogging Marathon which is named “Around the World In 30 Days” where we are blogging international cuisine alphabetically.  So toady for P I have chosen Peru.
In Peru, anticuchos, a type of kebab, are often sold by street vendors called anticucheras. Also, cuy, a species of Guinea Pig is served as a delicacy on religious holidays.
So I made anticucheras, okay you are right I did not use any meat I used potatoes….
Anticucheras or Anticuchos

Vegetarian Anticucheras or Anticuchos

Recipe Source: Food.com.com

Ingredients:

  • 1 kg /4-5 big potatoes cut into wedges of about 2 inches long
  • 8-10 small onions
  • 2 cucumbers cut in thick roundels
  • ¼ cup red wine vinegar
  • 1 tblspn jeera/cumin powder
  • 1 tsp kali mirchi/ pepper corns  ground
  • salt  to taste
  • 5 garlic cloves
  • 1 tblspn fresh parsley, finely minced
  • 2 tblspn dhania/ coriander leaves, finely minced
  • 4 dried chillies
  • ¼   cup oil plus 1 or 2 tblspn as needed
  • 4-5 ears corn on the cob, cooked (save some of the husk)



Method:

  • Par -boil the potatoes with a little salt.
  • Soak the red chillies in hot water until they are soft. You could remove the seeds if you feel like. That will make the chillies less spicy. 
  • Blend the vinegar, garlic, dried chilli, cumin powder, pepper powder, parsley and coriander leaves with ¼ cup of the oil until you have a soft paste. 
  • Pour it on the pieces of potato and onions distribute evenly so all pieces are well covered and can absorb the marinade. Adjust the seasonings.
  • Cover and let sit in the refrigerator. I marinated the pieces in the morning and cooked them in the afternoon.   
  • I added the cucumber just before the grilling but that was a bad idea. They should have gone in before at least 1 hour before the actual grilling.
  • In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill if you are using bamboo skewers. I used the stainless steel ones. 
  • In case you plan to use a charcoal grill and make sure the coals are very hot before you start.  I grilled them on the gas.
  • Arrange the potatoes, cucumber and onions on the skewer.
  • Save the rest of the marinade in a cup or small bowl and add the1 tblspn of the oil to it, mix well. This will be used for basting the potatoes on the grill.
  • Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. 
Anticucheras or Anticuchos
  •  If like me you are grilling over the gas stove then place the potatoes on the stove and baste them generously with the leftover marinade and oil mix. But be careful as this will drip and  cause the coals/gas to flame.  Make sure it flames over because this is what gives the anticuchos their distinctive flavour.
Anticucheras or Anticuchos
  • Cook them well basting and flaming until they are done.
  • In case you are cooking on coal fire then at the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
  • Serve the skewers in each plate.
  • Serve hot, right out of the grill, don't let it get cold! ENJOY! 











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18 comments:

  1. This is my kind of food. I considered grilled food for Peru but did not go for it. I never considered grilling food directly on the stove top. That is a nice idea but if I do that in my kitchen, the fire alarm is going to go off.. :)

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  2. These look great; lovely flavours- and I think I would add tofu or seitan to make up the protein. I don't have A bbq AND i wouldn't fancy cleaning my cooker after all that flaming and basting though!!

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    Replies
    1. It does not get as messy. I cleaned up in 15 minutes flat.

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  3. Wow I love doing this all the time with paneer...the marinade sounds delicious..will have to try sometime.

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  4. Did not realize it was grilled until I saw the skewers! Love grilled vegetables. The marinade sounds great!

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  5. My husband loves to grill and I have bookmarked this for him :)

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  6. My stove top is electric,now i miss the gas stove, wish i could make this grilled veggies as much as like you.

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  8. Love those charred, smokey veggies.. Healthy & delicious.

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  9. wow wow fantastic vegetable grilled kababs :) they look so tempting and such an flavorful marination for the veggies , I wud love to finish them :) Love the smoky looks of the veggies !!

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  10. Very interesting marinade..winter is round the corner and this seems to be a wonderful idea. Loved the recipe and conversion.

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  11. Interesting blend of flavors in the marinade.

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  12. That looks so inviting. I haven't tried grilling on my stove top but your post has given me the courage to do so..

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  13. I love grilled food & the marinade flavors are very interesting here. Next on my todo list.

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  14. I have had the meat anticuchos at a local Peruvian restaurant and they were delicious. sure your veg version was a great adaptation also

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  15. I am trying to imagine the flavor with those marinade ingredients. Good one Archana...

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  16. Wow I am drooling here to see that anticucheras ! Lipsmacking..

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