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Quinoa is my favourite Peru­vian in­gre­di­ent and sal­ads can use up to three dif­fer­ent types at once – the white, the black and red quinoa, for ex­am­ple. It is a su­per­food and peo­ple to­day know why it is good for them. While quinoa doesn’t have the best taste on its own, what it does so well is soak up other flavours. Add a small amount of tamarind, aji limo, aji amar­illo, olive oil, lemon and lime zest and you’re good to go. You can also stir fry it in­stead of rice. It is sim­ply the best grain for you health-wise. corazón, and the taste is amaz­ing. It is great with dried Peru­vian chill­ies when cooked slowly with onions for 2 to 3 hours. Then it is mar­i­nated with olive oil, oregano and black pep­per be­fore it is cooked in the ro­bata. Peru­vians love their meat, just like any South Amer­i­can coun­try, so there’s lots of rib eye, and one of our most pop­u­lar dishes is spicy beef. It is more to­wards a Chifa style – mean­ing Chi­nese in­flu­enced. It is mar­i­nated with chill­ies, gar­lic, ginger, Sichuan pep­per and topped with crispy shal­lots.

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