Old MacDonald's Potato Box Recipes
Fava Beans and Potatoes In Aji Sauce Ingredients 2 lb 4 oz (1 k) cooked and skinned fava beans 2lb 4 oz (1 k) potatoes, cooked and peeled, quartered 1 ¾ cup (1 can) evaporated milk 200 g (7 oz) cheese, diced ½ cup oil 1 teaspoon ground cumin 1 medium size onion, finely chopped 1 teaspoon garlic clove, crushed 1 tablespoon sundried red chili* paste Chopped parsley Salt Pepper *Ají panca / Sundried red aji (chili) Chili grows to 5 inches long and 1 inch wide. The Aji Panca Chili is the second most common Aji variety in Peru and is grown mainly near the coast. This variety measures 3 to 5 inches long and 1 to 1 1/2 inches across. The flesh is medium thick with a berry flavour and fruit overtones. Its aromatic taste makes it superb raw in salsas or salads. It has the same fruit shape and appearance as the Aji Amarillo, but is a deep red to burgundy colour when ripe. (Capsicum baccatum var. pendulum). Served as a condiment, either whole or ground as a paste. It does not have a harsh taste and is a very commonly used condiment in Peruvian cooking. It is also known as Ají Especial. To obtain a paste: Handle with kitchen gloves. Cut the aji lengthwise, remove stem section, thin membrane and seeds. Wash under running water; rub insides one against the other. Soak in water for 3 hours and boil. Change twice water while boiling. Blend with enough oil to obtain a paste. Directions Heat oil in a saucepan and add chili paste, garlic, ground cumin and onion. Cook, stirring occasionally until soft and tender. Add 2 cups water and season with salt. Bring to a boil and stir in milk, diced cheese and cooked potatoes. Finally add fava beans and bring to a boil for 10 minutes. Serve with white cooked rice and sprinkle with parsley.

Old MacDonald's Potato Box Recipes

Fava Beans and Potatoes In Aji Sauce

Ingredients

2 lb 4 oz (1 k) cooked and skinned fava beans
2lb 4 oz (1 k) potatoes, cooked and peeled, quartered
1 ¾ cup (1 can) evaporated milk
200 g (7 oz) cheese, diced
½ cup oil
1 teaspoon ground cumin
1 medium size onion, finely chopped
1 teaspoon garlic clove, crushed
1 tablespoon sundried red chili* paste
Chopped parsley
Salt
Pepper

*Ají panca / Sundried red aji (chili)
Chili grows to 5 inches long and 1 inch wide. The Aji Panca Chili is the second most common Aji variety in Peru and is grown mainly near the coast. This variety measures 3 to 5 inches long and 1 to 1 1/2 inches across. The flesh is medium thick with a berry flavour and fruit overtones. Its aromatic taste makes it superb raw in salsas or salads. It has the same fruit shape and appearance as the Aji Amarillo, but is a deep red to burgundy colour when ripe. (Capsicum baccatum var. pendulum). Served as a condiment, either whole or ground as a paste. It does not have a harsh taste and is a very commonly used condiment in Peruvian cooking. It is also known as Ají Especial.
To obtain a paste: Handle with kitchen gloves. Cut the aji lengthwise, remove stem section, thin membrane and seeds. Wash under running water; rub insides one against the other. Soak in water for 3 hours and boil. Change twice water while boiling. Blend with enough oil to obtain a paste.

Directions

Heat oil in a saucepan and add chili paste, garlic, ground cumin and onion. Cook, stirring occasionally until soft and tender. Add 2 cups water and season with salt.

Bring to a boil and stir in milk, diced cheese and cooked potatoes. Finally add fava beans and bring to a boil for 10 minutes. Serve with white cooked rice and sprinkle with parsley.