Potatoes in peanut sauce

Name: Potatoes in peanut sauce (Papas con mani)
Cuisine: Peruvian
Ingredients: 3 hard-boiled eggs, quartered, lettuce leaves, and sections of cooked corn (optional) to serve; salt; 3 hard-boiled eggs, quartered, lettuce leaves, and sections of cooked corn (optional) to serve; 3 hard-boiled eggs, quartered, lettuce leaves, and sections of cooked corn (optional) to serve; 250 g/9 oz red onion, finely chopped; 75 ml/5 tbsp vegetable oil; 250 g/9 oz/2 cups shelled peanuts, ground; 30 ml/2 tbsp green chilli sauce (see cook’s tip); 500 g/1¼ lb white potatoes; 3 hard-boiled eggs, quartered, lettuce leaves, and sections of cooked corn (optional) to serve

Papas con mani

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Peru

By Flor Arcaya de Deliot

Published 2009

About

Peanuts have been eaten in Peru for many centuries, and are depicted in jewellery and other artefacts made by pre-Inca cultures. They are often used to make sauces for traditional Inca meats such as guinea pig, rabbit or pigs’ feet, but in this recipe they partner potatoes. The dish is served warm.

Ingredients

500 g/1¼ lb white potatoes
75 ml/5

Americas
Peru
Starter
Gluten-free
Vegetarian

Method

Boil the potatoes in lightly salted water for about 25 minutes, until tender. Remove from the heat, drain and peel. Keep them warm.
Heat the oil in a frying pan over medium heat and fry the onion for about 10 minutes until it starts to caramelize. Add the

Ingredients

Method

Photos