I got this great recipe when I visited the restaurant of Claudia Mejía, Tentenpié, in the city of Cali for a whole week. It is originally from the Popayán area, a zone in the south Pacific of Colombia where peanuts are indigenous. Peanuts are said to come from the zones ranging from Brazil to Paraguay, from where they spread throughout the continent all the way to the southern and central zones of Colombia. It is prepared with fresh peanuts, sun dried for two days, then hand roasted and ground in a molino*. I have made some changes to prepare it at home. It is traditionally served with Tamales de Pipián and is surprisingly hot. You will love it and can serve it also with poultry and as a dipping sauce for crudités. This sauce will keep for up to two weeks refrigerated.
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