Paiche “Aji Negro” and Amazonian Roots

Preparation info
  • Serves


    • Difficulty


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An Amazonian freshwater fish, the paiche is a monster, with some specimens growing to over two meters in length. I have gone to the Amazon myself to catch them. Mild in taste, they are easy to eat and ideal in soups and sautés.


  • 2 fresh paiche, cleaned
  • 4 wild cilantro roots
  • 2 dried aji dulce


Peel the root vegetables and cut them into equal sizes. Place them in a pot with the “aji negro” and smoked pork broth. Bring to a boil, reduce the heat and cook until the roots are tender. Carefully control the doneness of each root—don’t overcook them. Take the roots out as they are cooked and reserve. Reserve the broth.

Coat the cooked yuca with roasted yuca flour. Coat the taro root