Anticuchos

Afro – Peruvian

aNTICUCHOS

Wealthy Spaniards came to live on the coastal regions of Peru where they built haciendas/huts.

In these coastal regions cotton and sugar plantation was sustained by the black slaves, Spaniards owners slaughter cows for food, giving the innards/which they considered garbage/ to the slaves.

The slaves needed to eat and were forced to make the innards edible, they saw the Andean people seasoning their food with native peppers, they also had access to Spanish ingredients and spices.

Anticuchos are made of beef heart and were traditional cooked on the open fire with the use of Aji panca, cumin and vinegar, traditionally served with huancaina sauce and corn.

 

Leave a Reply

Your email address will not be published. Required fields are marked *