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| 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….
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| 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.
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| 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.
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| 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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