Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Here you have a variation of sudado, a traditional dish from the northern coast of Peru, where it is cooked with chicha de jora, and served with seafood, boiled yucca, or rice. A nice and creamy lima bean puree is also a good side dish.


  • 2 tablespoons vegetable oil
  • 1 red onion, cut in thin slices
  • 3 garlic cloves, mashe


  1. Heat the oil in a saucepan over medium-high heat. Add onion and garlic, stirring from time to time, and cook for 10 minutes. Add ají amarillo paste, tomato, and tomato paste, stirring constantly.
  2. Incorporate fish stock, white wine, and the cilantro sprigs, cover the pan, lower the heat, and cook for 15 minutes. Sea