Name: Paiche “Aji Negro” and Amazonian Roots
Yield: Serves 2
Ingredients: 4 wild cilantro roots; 2 fresh paiche, cleaned; 2 cups (480 ml) “aji negro,” wild yuca juice; 1 oz. (30 g) yuca flour, roasted; 2 fresh charapita pepper, crushed; 2 fresh sweet chili pepper, crushed; 1⅔ oz. (50 g) yuca; 1⅔ oz. (50 g) coco yam (Colocasia esculenta); 2 cups (480 ml) smoked pork broth; 1⅔ oz. (50 g) taro root; 1 tsp. fresh turmeric; 1 oz. (30 g) wild yuca starch, roasted; 2 leaves fresh wild cilantro; 1⅔ oz. (50 g) ñame (Dioscorea trifida); 3½ oz. (100 g) sweet corn root (Calathea allouia); 2 dried aji dulce

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.

Ingredients

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

Method

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